How to Make It:

. How to Make It:

Rinse the dried beef briefly in warm water to remove excess salt, then pat dry and slice into thin strips.

In a skillet over medium heat, melt the butter.

Whisk in the flour and cook for about 1 minute, creating a light roux.

Slowly add in the milk, whisking continuously to avoid lumps.

Bring the sauce to a simmer and stir until it thickens—about 3–5 minutes.

Add the sliced beef to the sauce and stir. Let it warm through for another 2–3 minutes.

Season with freshly ground black pepper to taste.

Spoon the hot creamed beef generously over toasted bread slices.

 Pro Tips:

Extra creamy? Add a splash of heavy cream or a pat of extra butter at the end.

Add a twist: Stir in a pinch of paprika or nutmeg for a subtle depth of flavor.

Feeling bold? Top with a poached egg for the ultimate brunch comfort.

Why We Love It

Creamed chipped beef on toast isn’t just a recipe—it’s a story. It’s the kind of dish that reminds people of Sunday mornings, hard times that were made softer with a hot meal, or the care of someone who cooked from the heart.

It’s rustic, it’s real, and it’s ready in less than 20 minutes.

Final Thought

If you’ve never tried it, now’s the time. And if it’s been years since your last plate of creamed chipped beef, this is your sign to bring it back to the table.