A rich, creamy, old-fashioned breakfast classic served over toast or biscuits.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
- 1 jar (4.5 oz) dried beef, rinsed and sliced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon black pepper
- Pinch of paprika (optional)
- Toast, biscuits, or mashed potatoes for serving
Instructions
In a large skillet set over medium heat, melt the butter until smooth. Add the sliced dried beef and sauté for 2 minutes to bring out the flavor. Sprinkle the flour over the beef and stir to coat everything evenly, forming a roux. Slowly pour in the milk while whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens into a creamy gravy, about 4–5 minutes. Season with black pepper and a pinch of paprika if you like a little warmth.
Serve the creamed chipped beef hot over crispy toast, soft buttermilk biscuits, or even mashed potatoes for a classic comfort meal.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
FAQ
Can I use fresh beef?
Not for the traditional recipe—dried beef is what gives it the salty, nostalgic flavor.
Can I make it thicker?
Let it simmer 1–2 minutes longer or add an extra tablespoon of flour to the roux.
Can I freeze it?
Cream sauces don’t freeze well; they tend to separate.
A rich, creamy, old-fashioned breakfast classic served over toast or biscuits.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
- 1 jar (4.5 oz) dried beef, rinsed and sliced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon black pepper
- Pinch of paprika (optional)
- Toast, biscuits, or mashed potatoes for serving
Instructions
In a large skillet set over medium heat, melt the butter until smooth. Add the sliced dried beef and sauté for 2 minutes to bring out the flavor. Sprinkle the flour over the beef and stir to coat everything evenly, forming a roux. Slowly pour in the milk while whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens into a creamy gravy, about 4–5 minutes. Season with black pepper and a pinch of paprika if you like a little warmth.
Serve the creamed chipped beef hot over crispy toast, soft buttermilk biscuits, or even mashed potatoes for a classic comfort meal.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
FAQ
Can I use fresh beef?
Not for the traditional recipe—dried beef is what gives it the salty, nostalgic flavor.
Can I make it thicker?
Let it simmer 1–2 minutes longer or add an extra tablespoon of flour to the roux.
Can I freeze it?
Cream sauces don’t freeze well; they tend to separate.
Enjoy !!!
