This creamed chipped beef recipe is an old-time classic recipe. You can save some extra to throw on to your favorite toast. It’s best to serve this during breakfast but can also do as a nice snack.
How To Make Creamed Chipped Beef
Slices of savory beef bits paired together with a creamy white sauce makes a perfect topper on toas, eggs and even potatoes.
Ingredients
- ¾ stick butter
- ¾ cup wheat flour, or regular flour
- 4 cups 2 percent milk
- 2 jars Armour dried beef, sliced
- garlic and onion powder , to taste
- black pepper
- 1 can biscuits , for 2 diners, prepared, or 4-6 slices of toast
Instructions
- Melt butter in large pan, and slice beef into thin strips while it's melting.
- Use your serving plate to fluff the beef and separate the pieces.
- When butter is melted, add beef and stir to coat evenly with the butter.
- Let beef simmer on medium to low heat for about 5-10 minutes, to draw the flavor out.
- Add flour to lightly coat all the beef, and stir into the mixture so it blends in and becomes pasty.
- You need to add more flour if it isn't pasty after mixing in, to get the right thickness in the gravy when done.
-
When flour is mixed into beef mixture, add enough milk to fill pan up ⅓-½ full.
- Start with less, you can always add more.
- Stir to blend all together, and keep watching for it to thicken.
- If it gets too thick, just add however much milk you need to thin it out a little.
- You want the sauce to be fairly thick when you spoon it over the bread.
- Turn off heat and let sauce sit for 5 minutes.
- Serve over cooked toast or biscuits.
Recipe Notes
*Note: *Armour is the only kind of dried, chipped beef I've used, so I can't guarantee it'll taste the same if you use another brand. It comes in small glass jars with a metal lid.
**Note: If you need to thicken your gravy, start with mixing 1 tbsp. butter with 1 tbsp. flour and mix the two together to make a roux paste. Add to the sauce and blend in on medium heat, it'll start thickening in a few mins. If you need it thicker, just repeat the procedure. It'll always thicken up a little when the heat is turned off. If it's too thick, just add more milk to thin it out.
Nutrition
- Sugar: 16g
- :
- Calcium: 350mg
- Calories: 778kcal
- Carbohydrates: 85g
- Cholesterol: 20mg
- Fat: 41g
- Fiber: 2g
- Iron: 5mg
- Potassium: 623mg
- Protein: 18g
- Saturated Fat: 9g
- Sodium: 1400mg
- Vitamin A: 999IU
- Vitamin C: 1mg
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