Fall is definitely here today and few things feel more like fall than comfort food and breakfast for dinner. As a kid, I couldn’t get on board with the fresh-from-the-freezer version of ripped beef my mom used to microwave. Sorry mom! Once I married into a country-cooking family and continued to hone my skills, I learned how to make the real version! When you see how easy this is, you’ll wonder why you ever had anything other than homemade.
CREAMED CHIPPED BEEF
- 4 Tbs. Butter
- 4 Tbs. Flour
- 2 Cups Whole Milk (Skim will work, but why not??)
- 4.5 Ounce Jar Dried Beef
- Fresh ground black pepper to taste
- Cut dried beef into 1/2-inch squares and set aside.
- In a medium saucepan, melt butter over medium heat.
- Add flour and stir until a smooth paste. Continue to cook over medium heat for 2-3 minutes.
- Removed from heat and slowly whisk in milk.
- Return to low heat and stir constantly until desired thickness, about 4-5 minutes.
- Remove from heat and stir in dried beef. Add black pepper to taste.
- Serve immediately over well-buttered white toast.
Whether this reminds you of grandma’s cooking or your time in the service, I hope you love making and eating it! Schools of thought on the toast: definitely white, regular is good, but Texas toast is even better, don’t forget the butter. And this is also a great to serve on a buffet or for a brunch. Elevate it with the addition of crustless toast points and/or a sprinkle of fresh parsley and chives. Dig in!