Creamed Chipped Beef on Toast Recipe

Dried beef: This preserved meat is sliced into strips and adds a savory, salty flavor to the dish.

Butter: Used to create the base of the creamy sauce.

All-purpose flour: Helps to thicken the sauce.

Milk: Adds creaminess and richness to the sauce.

Black pepper: Adds a touch of spice and enhances the overall flavor.

Toasted bread: Serves as the base for the creamed chipped beef, providing a crunchy contrast to the creamy sauce.

When making the roux with butter and flour, ensure you cook it for at least 1-2 minutes to eliminate the raw flour taste. Gradually adding the milk while whisking constantly will help prevent lumps, resulting in a smooth and creamy sauce.

• dried beef - Substitute with cooked ham: Cooked ham provides a similar salty and savory flavor profile, making it a good alternative.

• dried beef - Substitute with roast beef: Thinly sliced roast beef can mimic the texture and taste of dried beef when cooked in the sauce.

• butter - Substitute with margarine: Margarine can be used as a direct replacement for butter, offering a similar fat content and texture.

• butter - Substitute with olive oil: Olive oil can be used for a healthier fat option, though it will slightly alter the flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour, but use half the amount.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, gluten-free flour blends can be used in the same quantity.

• milk - Substitute with heavy cream: Heavy cream will make the sauce richer and creamier.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free alternative, though it may slightly change the flavor.

• black pepper - Substitute with white pepper: White pepper can be used for a milder, slightly different peppery flavor.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but in smaller quantities.

• toasted bread - Substitute with English muffins: English muffins provide a similar texture and can hold the sauce well.

• toasted bread - Substitute with biscuits: Biscuits offer a buttery, flaky alternative that pairs well with the creamy sauce.

• Allow the creamed chipped beef to cool to room temperature before storing.
• Transfer the creamed chipped beef into an airtight container. Ensure the container is sealed tightly to prevent any air from entering.
• Store the container in the refrigerator. The creamed chipped beef will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the creamed chipped beef in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness.
• When ready to use, thaw the creamed chipped beef in the refrigerator overnight.
• Reheat the creamed chipped beef gently in a skillet over low heat, stirring occasionally. Add a splash of milk if the sauce has thickened too much during storage.
• Toast fresh slices of bread just before serving to maintain the crisp texture.

• Preheat your oven to 350°F. Place the creamed chipped beef in an oven-safe dish, cover with foil, and bake for about 15-20 minutes until heated through. Stir halfway for even heating.

• For a quick fix, use the microwave. Transfer the creamed chipped beef to a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• On the stovetop, place the creamed chipped beef in a saucepan over low heat. Stir frequently to prevent sticking and ensure even heating. Add a splash of milk if the mixture seems too thick.

• If you have a slow cooker, set it to low and transfer the creamed chipped beef to the pot. Heat for about 1 hour, stirring occasionally, until warmed through.

• For the toasted bread, reheat in a toaster or toaster oven until crispy and warm. Alternatively, you can place the slices on a baking sheet and warm them in the oven at 350°F for about 5-7 minutes.

• Skillet: Used to melt the butter and cook the flour and milk mixture.

• Whisk: Essential for whisking the flour into the butter and for gradually adding and mixing the milk to ensure a smooth sauce.

• Measuring spoons: Used to measure out the butter and flour accurately.

• Measuring cups: Used to measure the milk.

• Knife: Used to slice the dried beef into strips.

• Cutting board: Provides a safe surface to slice the dried beef.

• Toaster: Used to toast the bread slices.

• Spatula: Helpful for stirring the mixture and ensuring it doesn't stick to the skillet.

• Serving plate: Used to serve the final dish of creamed chipped beef on toast.

Pre-slice the beef: Buy dried beef pre-sliced or slice it in advance to save time during cooking.

Use a microwave: Heat the milk in the microwave before adding it to the roux to speed up the thickening process.

Toast in bulk: Toast all bread slices at once in the oven instead of using a toaster.

Prep ingredients: Measure and prepare all ingredients before starting to cook to streamline the process.

One-pan method: Use a large skillet to cook everything in one pan, reducing cleanup time.