Creamed Chipped Beef

Instructions

1. Prepare the beef: Rinse the dried beef under cold water to reduce saltiness, then pat dry and slice into thin strips.
2. Make the roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until it turns a light golden color.
3. Add milk: Slowly pour in the warm milk while whisking to avoid lumps. Continue to whisk until the mixture thickens into a smooth white sauce, about 4–5 minutes.
4. Add beef: Stir in the sliced dried beef. Cook for another 2–3 minutes, allowing the flavors to blend. Season with black pepper and a pinch of cayenne or paprika if using.
5. Serve: Spoon the creamed chipped beef over toast, biscuits, or mashed potatoes. Serve hot and enjoy immediately.

Tips and Variations

• For a creamier texture, use half-and-half or add a splash of heavy cream.
• To reduce salt, rinse or soak the dried beef longer before using.
• Add veggies: Sautéed onions, mushrooms, or spinach can give this dish extra dimension and nutrition.
• Make it a casserole: Layer it with bread and cheese in a baking dish and broil until bubbly for a hearty twist.

A Taste of Tradition

While its military origins may be humble, Creamed Chipped Beef has become a beloved classic for good reason. It’s inexpensive, filling, and packed with savory flavor. Whether you grew up eating it or are trying it for the first time, this dish offers a cozy throwback to simpler times and stick-to-your-ribs satisfaction.

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