A true old-fashioned comfort-food classic! ❤️ Tender, savory chipped beef folded into a rich, creamy white gravy and served over warm, buttery toast. This simple, hearty breakfast has been loved for generations, and it’s perfect when you’re craving a taste of Grandma’s kitchen!
Ingredients:
- 4 ounces dried chipped beef, thinly sliced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream (optional, for extra richness)
- ½ teaspoon black pepper
- Pinch of cayenne pepper (optional)
- Salt, to taste, if needed
- 4–6 slices toasted bread
- Fresh parsley, chopped (optional)
Instructions:
- Prepare the beef: Remove the chipped beef from its packaging and slice it into bite-sized strips. If it’s very salty, rinse it briefly under cold water and pat dry.
- Melt the butter: In a large skillet, melt the butter over medium heat.
- Cook the beef: Add the chipped beef and cook for 2–3 minutes, stirring occasionally.
- Make the roux: Sprinkle the flour over the beef and stir continuously for about 1–2 minutes to cook out the raw flour taste.
- Add the milk: Gradually whisk in the milk, a little at a time, until the mixture is smooth. Add the heavy cream if using.
- Simmer until creamy: Cook for 4–6 minutes, stirring frequently, until the gravy thickens to your preferred consistency.
- Season: Add black pepper and a pinch of cayenne if desired. Taste before adding salt because chipped beef is often quite salty.
- Serve: Spoon the hot creamed chipped beef generously over toasted bread. Garnish with parsley if desired and serve immediately.
Tip: If the gravy becomes too thick, stir in a splash of milk. For a classic breakfast, serve it over toast with scrambled eggs or crispy hash browns.
❤️ Did you grow up eating creamed chipped beef on toast, or would you be trying it for the first time?