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Creamed Chipped Beef on Toast
Melissa Hart

Creamed Chipped Beef on Toast

This diner-counter standby is salty, plain and much better than its reputation when the gravy is smooth. Rinse the dried beef before chopping it or breakfast tastes like a salt lick. The sauce should drape over the toast, not stand on it like paste.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dried beef rinsed and cut into thin strips
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups whole milk warmed
  • 1/2 tsp black pepper
  • 1 tsp Worcestershire sauce
  • 8 slices sturdy white sandwich bread
  • 1 tbsp chopped flat-leaf parsley

Method
 

  1. Melt the butter in a large skillet over medium heat and cook the rinsed beef for 2 minutes until the edges curl slightly.
  2. Sprinkle in the flour and stir for 1 minute until no dry patches remain.
  3. Whisk in the warm milk a cup at a time and simmer for 4 to 5 minutes until the gravy coats the back of a spoon.
  4. Stir in the pepper and Worcestershire, taste, and add no salt unless the rinsed beef was unusually mild.
  5. Toast the bread until crisp at the edges, spoon the creamed beef over 2 slices per serving, and scatter exactly 1 teaspoon parsley over each plate.