This is a simple, deeply comforting dish built around a smooth white gravy and salty dried chipped beef, spooned generously over crisp toast. The beauty of it is how quickly it comes together from pantry and fridge basics, yet still feels hearty and satisfying. Because dried chipped beef can be quite salty, the small step of rinsing it first makes a big difference—you keep the classic flavor while giving yourself more control over the final seasoning.
The goal here is a creamy sauce that’s thick enough to cling to the beef and sit nicely on the toast, but still soft and silky when you scoop into it. Take your time with the roux (butter + flour) and add the milk slowly while whisking so you end up with a gravy that’s perfectly smooth and lump-free.
Servings: 4
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or 2% milk)
- 1 jar (2.5 ounces) dried chipped beef, rinsed and roughly chopped
- 1/4 teaspoon black pepper (or to taste)
- 1/8 teaspoon garlic powder (optional)
- 1/8 teaspoon onion powder (optional)
- Pinch of paprika (optional, for color and mild flavor)
- Salt to taste (you may not need much, as the beef is salty)
- 8 slices hearty bread, toasted (white, sourdough, or country-style)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the chipped beef.
Open the jar and remove the dried chipped beef. Place it under cool running water and rinse gently, turning the pieces with your fingers so the water reaches all sides. This step removes some excess salt while keeping the beef’s traditional flavor. Once rinsed, pat the beef dry with a paper towel so you’re not adding extra water to the sauce. Roughly chop it (or tear it) into bite-sized pieces—small enough to distribute evenly through the gravy, but not so tiny that it disappears. Set it aside within reach of the stove. - Start the roux (butter and flour base).
Set a medium saucepan or a deep skillet over medium heat. Add the butter and let it melt completely. Watch closely as it warms: you want it melted and just starting to bubble, not browned. Sprinkle in the flour evenly over the melted butter. Immediately begin whisking or stirring continuously to combine. Keep stirring for 1 to 2 minutes, until the mixture looks smooth and slightly foamy. This short cooking time is important because it removes the raw flour taste while keeping the roux pale, which helps the gravy stay creamy and classic. - Add the milk slowly for a smooth gravy.
While whisking steadily, slowly pour in the milk. Start with a small splash and whisk until it’s fully incorporated, then continue pouring in a thin stream. This gradual approach prevents lumps and helps the gravy thicken evenly. Keep the pan over medium heat and stir frequently, sweeping the whisk or spoon across the bottom and around the edges so nothing sticks. As the mixture heats, you’ll feel it begin to resist the whisk and turn into a creamy sauce. Continue cooking until thickened into a smooth gravy, about 4 to 6 minutes.- If the gravy thickens more than you want, loosen it with a small splash more milk, stirring until it returns to your preferred consistency.
- Season the cream sauce carefully.
Once the gravy is smooth and thick, stir in the black pepper. If you’re using them, add the garlic powder, onion powder, and the pinch of paprika. Mix well so the seasonings dissolve evenly throughout the sauce. Now pause and taste the gravy before adding salt. Because the chipped beef is naturally salty (even after rinsing), the sauce may already be seasoned enough. If it needs it, add salt in very small pinches, tasting as you go. - Add the beef and let it simmer gently.
Stir the chopped chipped beef into the hot gravy until it’s evenly coated and well distributed. Reduce the heat to low so the sauce doesn’t bubble aggressively. Let it simmer gently for 3 to 5 minutes, stirring occasionally. This short simmer warms the beef through and allows the flavors to meld without over-thickening the sauce. If it tightens up while simmering, add a little more milk and stir until the texture is creamy again. - Toast the bread until sturdy and crisp.
While the creamed beef simmers, toast the bread slices until they’re golden and crisp. You can use a toaster, place them under a broiler, or toast them in a dry skillet. The key is making sure the toast is sturdy enough to hold the creamy topping without getting soggy too quickly. - Assemble and serve right away.
Place 1 to 2 slices of toast on each plate, depending on appetite. Spoon the hot creamed chipped beef generously over the toast, letting it spread to the edges. If you like, finish with chopped fresh parsley for a simple touch of color. Serve immediately while the toast is crisp and the gravy is hot, smooth, and comforting.