Start to Finish: 30 minutes
Chipped beef is an American classic, made from heavily salted, dried beef and a milk-based gravy. The blend is served over boiled potatoes or, more commonly, the thick-sliced pieces of white bread, toasted, known as Texas toast. Try this satisfying, quick and easy staple in a recipe adapted from Serious Eats.
4 slices of thick-cut white bread
1/2 cup milk
1/2 cup half-and-half
2 tablespoons butter, unsalted
2 tablespoons all-purpose white flour
2 cups chipped beef, cut into 1/2-inch pieces
1 teaspoon Worcestershire sauce
1 teaspoon grated nutmeg
1/4 cup frozen peas
- Ground black pepper
Toast the 4 slices of bread until lightly browned, and then set aside.
Melt the butter on medium heat in a small pan. Add the flour when the butter is fully melted.
Stir the flour in to the butter quickly, creating a grainy paste. Cook for 2 minutes, stirring regularly.
Pour in the milk and half-and-half, stirring constantly. Incorporate the flour and butter paste with the milk and half-and-half. There will be small, yellowish dots of butter and flour throughout the milk.
Cook until the milk and half-and-half have started to thicken, around 10 minutes. Add the Worcestershire sauce, the nutmeg and 1 teaspoon ground black pepper.
Continue stirring until the mix has thickened, turning into a white-colored gravy. Stir in the dried beef and frozen peas.
Cook for an additional 2 to 5 minutes, until the beef and peas have been warmed. Season with salt if necessary, and add black pepper to taste.
The chipped beef is very salty, so add salt only at the very end, after the chipped beef has been warmed through.
Ladle the beef mix onto individual slices of bread, covering each slice. Add more if you want a gravy-rich serving. Serve while warm.
To give chipped beef more color and texture, add other vegetables to the gravy mix along with the chipped beef and peas. Options include chopped red onion, chopped sweet red pepper or frozen corn.
If you cannot find chipped beef, use beef jerky in its place, cut into the same size. Beef jerky may take longer to soften and warm through than chipped beef, so plan on increasing your cooking time by around 5 minutes.