Creamed Chipped Beef on Toast
Ingredients (Serves 2–4)
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
2 cups milk (whole or 2%)
-
1/2 tsp salt (adjust to taste)
-
1/4 tsp black pepper
-
Pinch of nutmeg (optional)
-
3–4 oz dried chipped beef, chopped into bite-sized pieces
-
4 slices of bread, toasted
Instructions
-
Make the White Sauce
-
In a medium saucepan over medium heat, melt the butter.
-
Stir in the flour and cook for 1–2 minutes to form a roux.
-
Gradually whisk in the milk to avoid lumps.
-
Continue stirring until the sauce thickens, about 3–5 minutes.
-
Season with salt, pepper, and a pinch of nutmeg if desired.
-
-
Add the Chipped Beef
-
Stir in the chopped dried beef and cook for another 2–3 minutes until heated through.
-
-
Serve
-
Place the toasted bread slices on plates.
-
Spoon the creamed chipped beef over the toast.
-
Serve immediately while hot.
-
Tips
-
For a thinner sauce, add more milk gradually until you reach the desired consistency.
-
Top with a sprinkle of paprika or shredded cheese for extra flavor.
-
The creamed beef can be stored in the fridge for up to 2 days; reheat gently with a splash of milk.
If you want, I can also provide a quick stovetop shortcut version that takes under 10 minutes.
