Ingredients:
8 ounces dried beef (such as Stouffer’s, Hormel, or another brand)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
Salt and black pepper to taste
8 slices of bread (white, whole grain, or your choice)
Instructions:
Prepare the Beef:
Rinse the dried beef under cold water to remove some of the excess salt. This step is optional but can help reduce the saltiness.
Pat the beef dry with paper towels.
Slice the beef into bite-sized pieces or thin strips.
Make the Cream Sauce:
In a large skillet, melt the butter over medium heat.
Once the butter is melted, add the flour and stir constantly to form a roux. Cook for about 1-2 minutes until the mixture is bubbly and smooth, but not browned.
Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the mixture is smooth and begins to thicken, which should take about 3-5 minutes.
Add the Beef:
Stir the sliced dried beef into the cream sauce.
Continue to cook for an additional 3-5 minutes, allowing the beef to heat through and the flavors to meld together.
Taste and season with salt and black pepper. Be cautious with the salt, as the dried beef can be quite salty.
Prepare the Toast:
While the beef mixture is cooking, toast the slices of bread until they are golden brown.
Serve:
Place the toasted bread slices on serving plates.
Generously spoon the creamed chipped beef over the toast.
Serve immediately, optionally garnished with a sprinkle of black pepper or some chopped parsley for color.
Tips:
For a richer sauce, you can use half-and-half or a combination of milk and heavy cream instead of whole milk.
If you prefer a thicker sauce, reduce the amount of milk slightly or cook the sauce a bit longer to thicken it more.
For additional flavor, you can sauté some finely chopped onions or garlic in the butter before adding the flour.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
Enjoy your homemade Creamed Chipped Beef on Toast!
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