Prep time: 5 mins | Cook time: 10 mins | Servings: 2–4
Ingredients
- The Star: 1 jar (2.25 oz) or package of dried beef (chipped beef).
- The Base: 2 tbsp unsalted butter and 2 tbsp all-purpose flour.
- The Liquid: 2 cups whole milk (warmed slightly helps prevent lumps).
- The Seasoning: 1/2 tsp black pepper and a pinch of cayenne (optional). Note: You usually won’t need extra salt as the beef is quite salty.
- The Vessel: 4–6 slices of thick-cut white bread or sourdough, toasted.
Instructions
- Prep the Beef: Remove the dried beef from the jar and stack the slices. Cut them into small, bite-sized ribbons or squares. If you find the beef too salty, quickly rinse it under cold water and pat it dry before cooking.
- Make the Roux: In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until bubbly and slightly golden to remove the raw flour taste.
- Build the Gravy: Gradually pour in the milk while whisking constantly. Continue to cook and whisk until the mixture thickens into a smooth, creamy gravy (usually about 3–5 minutes).
- Simmer: Stir in the chopped beef and black pepper. Let it simmer for another 2 minutes so the beef softens and flavors the sauce.
- Serve: Pour the creamy mixture generously over the warm toast.