creamed chipped beef on toast

 

Ingredients (Serves 2–4)

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (whole or 2%)

• 1/4 tsp black pepper

• Pinch of nutmeg (optional)

• 1/2 tsp salt (adjust to taste)

• 3–4 oz dried chipped beef, chopped into bite-sized pieces

• 4 slices of bread, toasted

Instructions

1. Make the White Sauce

1. In a medium saucepan over medium heat, melt the butter.

2. Stir in the flour and cook for 1–2 minutes, forming a smooth roux.

3. Gradually whisk in the milk to avoid lumps.

4. Continue stirring until the sauce thickens (about 3–5 minutes).

5. Season with salt, pepper, and a pinch of nutmeg if desired.

2. Add the Chipped Beef

• Stir in the chopped dried beef and cook for another 2–3 minutes until heated through.

3. Serve

• Toast the bread slices and place them on plates.

• Spoon the creamed chipped beef over the toast.

• Consistency: For a thinner sauce, add more milk gradually until you reach your desired consistency.

• Variations: Top with a sprinkle of paprika or shredded cheese for extra flavor.

• Make-ahead: The creamed beef can be kept in the fridge for up to 2 days; reheat gently on the stove with a splash of milk.

  Serve immediately while hot.

Tips

• Consistency: For a thinner sauce, add more milk gradually until you reach your desired consistency.

• Variations: Top with a sprinkle of paprika or shredded cheese for extra flavor.

• Make-ahead: The creamed beef can be kept in the fridge for up to 2 days; reheat gently on the stove with a splash of milk.