Classic Creamed Chipped Beef - Healthy Diet Recipes World

Classic Creamed Chipped Beef (S.O.S.)

Prep time: 5 mins | Cook time: 10 mins | Servings: 2-4

4-5 oz. Dried Beef: Usually found in a glass jar (like Hormel) or plastic pouch.
2 tbsp Butter: Unsalted is best, as the beef is already quite salty.
2 tbsp All-Purpose Flour: To create your roux.
2 cups Whole Milk: For a rich, creamy sauce.
1/4 tsp Black Pepper: Freshly ground is best.
1 pinch Nutmeg (Optional): A secret diner trick to add depth.
4 slices Toast: Thick-cut white bread or “Texas Toast” holds up best under the gravy.

Prepare the Beef: Take the dried beef out of the jar and slice it into small, bite-sized strips or squares.

Pro Tip: Dried beef is very salty. If you want to reduce the saltiness, rinse the beef under cold water and pat it dry before chopping.
Make the Roux: In a medium skillet over medium heat, melt the butter. Once bubbling, add the chopped beef. Sauté for 2–3 minutes until the edges of the beef begin to curl slightly.
Build the Sauce: Sprinkle the flour over the beef and butter. Stir constantly for about 1 minute to cook out the “raw” flour taste.
Add the Milk: Slowly pour in the milk while whisking or stirring constantly. Continue to cook over medium heat until the mixture thickens and comes to a gentle simmer (usually 3–5 minutes).
Season: Stir in the black pepper and a pinch of nutmeg if using. Taste it before adding any salt—you likely won’t need any!
Serve: Toast your bread until it’s nice and golden-brown. Place the toast on a plate (you can leave them whole or cut them into triangles) and ladle a generous amount of the creamed beef over the top.

The “Luxury” Version: Add a splash of Worcestershire sauce or a handful of frozen peas for color and sweetness.
The Sausage Swap: If you don’t have dried beef, you can use cooked crumbled breakfast sausage to make a standard “Biscuits and Gravy” style sauce.
Heat: Add a dash of cayenne pepper or hot sauce if you like a little kick.