If you’ve never tried it, this recipe might surprise you. If you grew up with it, prepare to fall in love all over again.
Why You’ll Love It
It’s incredibly comforting.
This is true old-fashioned comfort food with creamy gravy and buttery toast that warms you from the inside out.
It’s made with pantry staples.
Chipped beef, milk, butter, and flour are all easy to keep on hand for quick meals.
Ingredient Notes & Details
Chipped beef
Thinly sliced, dried beef gives this dish its signature salty flavor. Look for jarred or packaged chipped beef in the deli or canned meat section. Rinse lightly if it’s very salty.
Butter
Real butter gives the gravy its rich base and smooth texture. Salted or unsalted both work.
All-purpose flour
Used to make the roux that thickens the creamy gravy. Gluten-free flour blends also work.
Whole milk
Whole milk gives the creamiest results, but 2% can be used if needed.
Black pepper
Freshly cracked pepper is essential for that classic savory bite.
White bread
Classic sandwich bread toasted until golden is traditional, but sourdough and Texas toast are delicious upgrades.
Step-by-Step Instructions
Prepare the chipped beef
Remove chipped beef from the package and rinse briefly under cool water to remove excess salt. Pat dry and slice into bite-size strips.
Melt the butter
In a large skillet over medium heat, melt the butter until it begins to foam slightly but not brown.
Create the roux
Sprinkle flour over the melted butter and whisk continuously for about one minute. The mixture should look smooth and pale with no lumps.
Slowly add milk
Gradually pour in the milk while whisking constantly. This prevents lumps and helps the gravy thicken evenly.
Simmer until thickened
Let the gravy gently bubble for 3 to 5 minutes, stirring often, until it reaches a creamy, spoon-coating consistency.
Add chipped beef
Stir in the sliced chipped beef and cook for another 2 to 3 minutes until warmed through.
Season generously
Add black pepper to taste. Taste before adding salt since chipped beef is naturally salty.
