Creamed Chipped Beef Recipe
Creamed chipped beef is a classic comfort food made with thin slices of dried beef cooked in a rich, creamy white sauce. Traditionally served over toast, biscuits, or potatoes, this dish is known for its hearty and savory flavors. It's a quick and easy meal that’s perfect for breakfast, lunch, or dinner.
Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Toaster (if serving over toast)
Ingredients
- 8 oz dried chipped beef rinsed and chopped
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk or more for desired consistency
- 1/2 cup heavy cream optional for extra richness
- 1/4 tsp black pepper
- 1/4 tsp onion powder optional
- 1/4 tsp garlic powder optional
- 1/4 tsp paprika optional, for color and flavor
- Toast biscuits, or mashed potatoes (for serving)
Instructions
- Prepare the Beef:
- Rinse the dried chipped beef under cold water to remove excess salt.
- Pat dry with paper towels and slice into bite-sized pieces.
- Make the Roux:
- In a medium saucepan, melt butter over medium heat.
- Add the flour and whisk continuously for about 1-2 minutes until it forms a smooth paste.
- Create the Cream Sauce:
- Gradually add the milk while whisking constantly to avoid lumps.
- Pour in the heavy cream (if using) and continue whisking until the sauce thickens (about 3-5 minutes).
- Add the Beef and Seasoning:
- Stir in the chopped chipped beef and mix well.
- Add black pepper, onion powder, garlic powder, and paprika. Stir to combine.
- Simmer and Serve:
- Let the mixture simmer for 2-3 minutes, allowing the flavors to meld.
- If the sauce is too thick, add more milk to reach your desired consistency.
- Serve hot over toast, biscuits, or mashed potatoes.
Notes
If the beef is too salty, soak it in warm water for 5-10 minutes before rinsing.
For a thicker sauce, reduce the milk slightly; for a thinner sauce, add more milk.
This dish pairs well with sautéed vegetables or a fried egg on top.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.
For a thicker sauce, reduce the milk slightly; for a thinner sauce, add more milk.
This dish pairs well with sautéed vegetables or a fried egg on top.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.