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Creamed Chipped Beef on Toast

Creamed Chipped Beef on Toast

Creamed Chipped Beef on Toast—silky white gravy, 15-minute comfort with budget-friendly dried beef. Easy classic SOS for breakfast or dinner, no lumps, big flavor.
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Course: Breakfast, Lunch
Cuisine: American
Keyword: creamed chipped beef, dried beef gravy, SOS, toast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Equipment

  • Large skillet or saucepan
  • Whisk
  • Measuring cups and spoons
  • Cutting board and knife
  • Toaster

Ingredients
  

Ingredients

  • 8 oz dried beef, rinsed and chopped about 225 g; converted.2
  • 4 tbsp unsalted butter about 56 g; converted.2
  • 1/3 cup all-purpose flour about 42 g; converted.2
  • 3 cups whole milk about 710 ml; converted.2
  • 1/2 tsp black pepper about 1 g; converted.2
  • 1/4 tsp onion powder converted.2
  • 1/4 tsp garlic powder converted.2
  • 1 tsp Worcestershire sauce about 5 ml; converted.2
  • 8 slices toasted sandwich bread, for serving

Instructions

  • Rinse the dried beef under cool water to remove excess salt. Pat dry and slice or chop into bite-size pieces.
  • In a large skillet over medium heat, melt the butter. Sprinkle in the flour and whisk for 1 to 2 minutes until the roux is smooth and lightly bubbling but not browned.
  • Slowly stream in the milk while whisking constantly to avoid lumps. Bring to a gentle simmer; cook 4 to 6 minutes, whisking often, until the sauce noticeably thickens and coats the back of a spoon.
  • Season the gravy with black pepper, onion powder, garlic powder, and Worcestershire sauce. Adjust heat to maintain a low simmer.
  • Stir in the chopped dried beef and cook 2 to 3 minutes, just until heated through and the flavors meld. Taste and add more pepper if you like; additional salt is rarely needed.
  • Serve the creamed beef generously over hot buttered toast. If the sauce thickens as it sits, whisk in a splash of milk to loosen.

Notes

Use whole milk for the richest sauce. For a thinner consistency, add milk a little at a time until it’s just right. Leftovers keep in the refrigerator up to 3 days; rewarm gently over low heat with a splash of milk. Serve over toast, biscuits, or puff pastry shells.
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