How to Make It:
- Rinse the dried beef briefly in warm water to remove excess salt, then pat dry and slice into thin strips.
- In a skillet over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute, creating a light roux.
- Slowly add in the milk, whisking continuously to avoid lumps.
- Bring the sauce to a simmer and stir until it thickens—about 3–5 minutes.
- Add the sliced beef to the sauce and stir. Let it warm through for another 2–3 minutes.
- Season with freshly ground black pepper to taste.
- Spoon the hot creamed beef generously over toasted bread slices.
🍽 Pro Tips:
- Extra creamy? Add a splash of heavy cream or a pat of extra butter at the end.
- Add a twist: Stir in a pinch of paprika or nutmeg for a subtle depth of flavor.
- Feeling bold? Top with a poached egg for the ultimate brunch comfort.
❤️ Why We Love It
Creamed chipped beef on toast isn’t just a recipe—it’s a story. It’s the kind of dish that reminds people of Sunday mornings, hard times that were made softer with a hot meal, or the care of someone who cooked from the heart.
It’s rustic, it’s real, and it’s ready in less than 20 minutes.
