Creamed Chipped Beef on Toast

Chipped Beef on Toast

A creamy, delicious dish, good for lunch, dinner, or breakfast.

This is an old one. Many people frown on food like this. I suspect they’ve never made their own. I’ve grown to like it.

Serves 4-6

5 oz. dried chipped beef (Can’t find dried chipped beef? Use roast beef luncheon meat.)
3 1/2 cups half-and-half (you can substitute or whole milk or cream)
3 tablespoons all-purpose flour
1/3 cup unsalted butter
Fresh ground pepper to taste

Melt the butter in a large pan over medium-high heat.

Tear the chipped beef into small pieces and add it to the butter.

Cook the beef for 10-12 minutes, or until the edges begin to curl. The meat will release some of its salt as it cooks.

Gradually add the flour to the pan, stirring until a thick paste forms.

Pour in the half-and-half and reduce heat to medium-low. Continue stirring until the sauce is thick and creamy.

Cook the mixture for at least 20 minutes, stirring occasionally, until desired thickness is reached.

Toast 4-6 pieces of bread and set aside. I’ve used regular sandwich bread as well as Texas toast. Feel free to get creative with your bread choice here.

Once the sauce is thick enough for you, heat it back to a boil and whisk vigorously for about a minute.

Taste and season with pepper, Spoon a combination of beef and sauce over the toast.