Creamed Chipped Beef on Toast

Instructions

1. Prepare the Beef: Chop the dried beef into small, bite-sized strips or squares. If you find it too salty, give it a quick rinse in a colander first.

2. Make the Roux: In a medium skillet over medium heat, melt the butter. Once bubbling, whisk in the flour. Cook for about 1–2 minutes until it smells slightly nutty, but don’t let it brown.

3. Build the Gravy: Slowly whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.

4. Combine: Stir in the chopped beef, black pepper, and Worcestershire sauce. Let it simmer for another 2–3 minutes so the beef softens and flavors the gravy.

5. Serve: Generously ladle the hot mixture over your buttered toast.

Customizations

• The “Fancy” Version: Add a pinch of nutmeg or a handful of frozen peas for color and sweetness.

• The Modern Twist: Use thick-cut sourdough or even toasted English muffins instead of standard white bread.

• Extra Kick: A dash of cayenne pepper or hot sauce cuts through the richness beautifully.