In a skillet – I melted a little bit of butter and then added flour. This mixture gets pasty quick – so have everything measured ahead of time. Then you add your milk – be sure it’s measured and ready when the butter is melting. If you’re having this on toast – have your toast going when you put your milk in – it all goes very quickly.
This will quickly thicken up – you stir stir stir – keep stirring so it doesn’t stick. When you see it bubbling like this – it’s ready! Some recipes call for you to rinse the beef before you add it in – it’s pretty salty – so keep that in mind as you’re prepping. If you want to tame the salt – rinse the meat first.
At this point you add the beef to your gravy mixture. Stir Stir Stir. At this point you can add little extras like mustard and/or Worcestershire sauce. As you can see in the next pic – I put a little much mustard in – but it had a good flavor – just changed the color a little too much. I really like Worcestershire – so I always go with that.
Creamed Chipped Beef
- 1 Tbsp. butter
- 1 Tbsp. all-purpose flour
- 3/4 cup milk
- 1/2 2.25-oz. jar ARMOUR® STAR SLICED DRIED BEEF, rinsed, chopped
- 1/2 tsp. prepared yellow mustard
- 1/2 tsp. Worcestershire suace
- 2 slices white bread, toasted
Anonymous says
During the pandemic my brother on the other side of the country and I have been talking a lot about food recipes. Especially ones of what we used to eat when we were a kid. He mentioned this recipe and I found the beef so I am going to try it! Thanks for the recipe.