1. Prepare the Beef:
Briefly rinse the dried chipped beef under cold water to remove some of the salt. Pat it dry with a paper towel, then chop it into small, bite-sized pieces.
2. Sauté the Beef:
In a medium saucepan or skillet, melt the butter over medium heat. Add the chopped beef and cook for 2-3 minutes, stirring, until it becomes slightly crispy and fragrant.
3. Create the Roux:
Sprinkle the flour evenly over the beef and butter. Cook for about 1 minute, stirring constantly, to form a light golden paste.
4. Make the Cream Sauce:
Gradually pour in the milk while whisking continuously to prevent any lumps from forming.
Bring the mixture to a gentle simmer, continuing to whisk. Cook for 3-5 minutes until the sauce has thickened nicely to a creamy gravy consistency.
5. Season and Simmer:
Stir in the black pepper and Worcestershire sauce. Let the creamed beef simmer for another 1-2 minutes for the flavors to meld. Taste and adjust seasoning if needed (you likely won’t need added salt).
6. Serve:
While the sauce is simmering, toast your bread until golden brown.
Place one or two slices of toast on each plate and ladle the creamy chipped beef generously over the top. Garnish with a sprinkle of fresh parsley for a touch of color and freshness
🌟 Chef’s Notes:
Rinsing is Key: Don’t skip rinsing the beef! It significantly reduces the saltiness and results in a much more balanced dish.
Consistency: For a thicker sauce, let it simmer a bit longer. For a thinner sauce, add a splash more milk.
Serving Suggestion: This is classic comfort food at its best. It pairs wonderfully with a side of scrambled eggs or hash browns for a full breakfast spread.
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