Description
Chipped Beef on Toast is a classic comfort food featuring tender, salty dried chipped beef simmered in a creamy white sauce and served over crispy toasted bread. This simple 25-minute recipe yields a hearty, satisfying dish that’s perfect for breakfast, brunch, or a cozy snack.
Ingredients
Scale
Main Ingredients
- 4 ounces dried chipped beef, rinsed and chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Freshly ground black pepper, to taste
- 6 slices white or wheat bread, toasted
Instructions
- Prepare the Beef: Rinse the dried chipped beef under cold water to remove excess salt, then pat dry with paper towels and chop into bite-sized pieces.
- Make the Roux: Melt the butter in a skillet over medium heat. Once melted, whisk in the flour until the mixture is smooth and bubbly, cooking for 1 to 2 minutes without allowing it to brown to create a flavorful base for the sauce.
- Add the Milk and Beef: Slowly pour in the milk while stirring continuously to prevent lumps. Continue stirring until the sauce thickens to a creamy consistency. Then, stir in the chopped beef and cook until the beef is heated through thoroughly.
- Season the Sauce: Add freshly ground black pepper to taste. Since the chipped beef can be quite salty, adjust the seasoning carefully to balance the flavors.
- Toast the Bread: While the sauce simmers, toast slices of bread until they are golden brown and crispy, providing a sturdy base for the creamy beef topping.
- Assemble and Serve: Spoon generous portions of the creamy chipped beef mixture over the warm toasted bread slices and serve immediately for best texture and flavor.
Notes
- Rinsing the chopped beef helps reduce its saltiness, making the dish more balanced.
- Use whole milk for a rich, creamy sauce but you can substitute with 2% milk if preferred.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour and gluten-free bread.
- Serve with a side of fresh fruit or a green salad to add freshness to the meal.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
