Step-by-Step Instructions
1. Prep the Beef
Open the jars, separate slices, and rinse briefly under cold water if desired. Pat dry and chop into small pieces.
2. Make the Roux
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until bubbly and light golden—don’t let it brown.
3. Build the Sauce
Gradually whisk in warmed milk until smooth. Cook 3–5 minutes until thickened to a gravy-like consistency.
4. Add the Beef
Stir in chopped beef, onion powder, black pepper, and cayenne (if using). Simmer 5–7 minutes on low until beef is tender and fully rehydrated. Taste before adding salt—it’s usually unnecessary.
5. Serve Over Toast
Place buttered toast on plates. Spoon generous portions of creamed beef on top. Garnish with fresh herbs or green onions if desired.
Serving Suggestions
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🥖 Classic: Buttered white toast (cut crusts off for nostalgia)
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🥯 Upgrade: Sourdough, rye, or buttermilk biscuits
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🥔 Hearty: Over mashed potatoes, hash browns, or grits
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🍳 Brunch: Top with a fried or poached egg
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🥗 Lighten it: Serve with a simple green salad or quick-pickled veggies
Make-Ahead & Storage Tips
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Best served fresh; sauce thickens as it cools.
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Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk.
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Freezing: Not recommended—dairy sauces may separate.
FAQ
Q: What is chipped beef?
A: Very thin slices of salted, smoked, dried beef, sold in jars or vacuum packs. Long shelf life and rehydrates beautifully.
Q: Can I use corned beef or roast beef instead?
A: Not ideal—they lack the concentrated savory flavor and texture of true chipped beef.
Q: Is this gluten-free?
A: Yes, with substitutions! Use gluten-free flour or mix cornstarch with water as a thickener.
Q: The sauce is too salty—what can I do?
A: Rinse beef before cooking. A splash of lemon juice or apple cider vinegar can also help balance saltiness.