Description
Comfort meets nostalgia in this classic Creamed Chipped Beef on Toast, a hearty dish whisking home cooks back to childhood memories. Savory dried beef melts into a rich, creamy white sauce, creating a satisfying meal you’ll crave time and again.
Ingredients
Scale
Main Proteins:
- 4 (2.5 ounces) dried beef, chopped
Dairy and Thickening Agents:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
Seasonings and Serving Base:
- 1 teaspoon fresh black pepper
- Salt to taste
- Toasted bread (white, sourdough, or rye)
Instructions
- Position a large skillet on medium heat and gently melt the butter until it coats the bottom of the pan with a smooth, golden sheen.
- Sprinkle flour into the melted butter, whisking vigorously to create a smooth, pale roux. Continue stirring for approximately one minute until the mixture becomes slightly foamy and loses its raw flour aroma.
- Incrementally stream the milk into the roux, maintaining constant whisking to prevent lumps from forming. Allow the sauce to simmer gently, stirring occasionally, until it transforms into a luxuriously thick and velvety consistency.
- Introduce the chipped beef into the creamy sauce, distributing it evenly. Crack fresh black pepper across the surface, creating a fragrant layer of seasoning. Warm the mixture thoroughly, ensuring the beef is heated through and perfectly integrated with the sauce.
- Toast bread slices until they achieve a golden-brown crispness, providing a sturdy foundation for the rich, savory topping.
- Generously ladle the steaming beef and cream sauce over the prepared toast, allowing the sauce to cascade delicately across the bread’s surface. Serve immediately while the dish maintains its optimal temperature and texture.
Notes
- Opt for low-sodium dried beef to control salt levels and create a lighter version of the dish.
- Toast bread until golden and crispy to provide a sturdy base that won’t get soggy under the creamy sauce.
- Experiment with whole wheat or sourdough bread for added nutritional value and deeper flavor profile.
- Use clarified butter or ghee for a richer taste and higher smoke point, preventing potential burning during roux preparation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg