Who remembers eating creamed chipped beef at Grandma’s house? may not be so common anymore, but it used to be popular in the military because of its delicious and hearty taste. The white sauce is hearty, like gravy and it rehydrates dried beef, while pepper adds a little depth of flavor. Although some people prefer to serve it with buttermilk biscuits, others enjoy a heaping scoop of creamed chipped beef over toast.
It can be a breakfast food in some households, but I think it’s a good, comforting meal to make on the weekends. It reminds me of when I was a kid.
Ingredients
4 tablespoons butter
1/3 cup flour
3 cups whole milk
1 teaspoon black pepper
4 1/2 ounces dried beef, cut into strips
Texas toast slices (or biscuits, if desired)
Directions
Melt butter in a cast-iron skillet over medium heat until bubbling. Stir in flour, and then add whole milk, whisking until flour is completely incorporated. Stir constantly until the sauce has thickened.
Add pepper and strips of dried beef to sauce mixture, stirring until pepper is incorporated and beef is evenly coated. Spoon over Texas toast or biscuit halves; serve warm and top with additional ground pepper, if desired.
