Creamed Chipped Beef is a dish composed of chopped dried beef in a luscious, smooth, lightly seasoned white sauce. The sauce with the cream is typically a béchamel sauce made from flour, butter, and milk. Usually, you can serve this dish with toast, but it also good with eggs or potatoes.
Creamed chipped beef may no longer be so traditional, but on many Southern tables, this classic dish, popular in the military for its filling, heartfelt use of dried beef – was found a home. The creamy, gravy-like white sauce rehydrates dried beef, and a pinch of black pepper gives a rich flavor to that simplified recipe. While many people want to serve creamed beef on thick golden toast slices in Texas, you can also spoon warm buttermilk cookies. Many folks remember it back in the day as a breakfast, but we think it’s a good weekend recipe to bring to the table once in a while.
2 tbsp of butter
2 tbsp of all-purpose flour
1 1/2 cups of warm milk
(1) (8 ounces) jar dried beef
(1) pinch cayenne pepper
Step 1: Add and melt butter over low heat in a medium saucepan.
Step 2: Little by little whisk in the flour to create a roux. Pour in the milk at a time, and heat up to medium-high. Stir the mixture constantly to thick.
Step 3: When it boils, stir in the beef and cayenne pepper, heat until it cooks.
Step 4: Serve over toast and switch to a serving plate. Enjoy it.
By the way, if you would like more beef, you can add more to make it “beefy” I can’t provide you with any more satisfying details about how amazing this recipe it, I think you’ve just got to try it out yourself. Just try not to let the beef burn unattended, or you will do all that again.
Another reminder, don’t pour the milk in one go. In high heat, it could get burnt. Gently, and a little at a time, then pour it in.