Reviewed: May 17, 2009

Love the recipe but had to omit the pepper as it was too spicy. I used dried beef from the butcher (we bought a side of beef) and so I actually had to add salt to taste. Served over mashed potatoes (or) toast Otherwise Yummy!

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Kimberley

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Reviewed: Apr. 19, 2009

I used Esskay 40% lower sodium chipped beef, which comes in a bag and is found in the lunch meat section. I thought the saltiness was just right. The gravy was nice and thick, and the perfect amount for the meat.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 7, 2009

I doubled this recipe...taste just like my mother used to make. It is also good on top of mashed potatoes or saltine crackers as well as the toast.

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QUIETPRINCESS74

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Reviewed: Apr. 1, 2009

I miss this from my childhood. I made it with the chop beef instead of beef in the jar. It was less salty and it tastes great on an hamburger bun. Add a little cheese and its like eatting a hamburger. love it.

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didlydo

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Reviewed: Mar. 31, 2009

Perfect.... I make it when my Vietnam Vet Dad visits (his request)

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CCINNB

Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Mar. 29, 2009

Thanks for bringing me back to the memories of creamed beef on toast, only difference in the recipe, is I use fresh chopped beef, which I fry up first, drain and then add to sauce, then salt to taste.

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Ed

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Reviewed: Mar. 26, 2009

This recipe is just like what my Mom made when I was growing up! Delicious! I have made this a couple of times now and have to double or triple this recipe because I like to have leftovers for the next day! The only thing I added was hard boiled eggs because that's how my Mom used to make it! Our two toddlers loved it!

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M&K's Mommy

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

This was just the way my mom used to make this. It reminded me of when I was a child and she would make it on a cold day. Now I can carry on the tradition with my daughter. thanks for bringing a piece of home back to me.

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Jennifer Phillips

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 9, 2009

It reminded me of the frozen Stauffer's, what I grew up with. I doubled the recipe for 4 people. I used jar beef and drained it twice. Since I drained the beef it needed a little salt. I didn't put in the cayenne pepper. I put in black pepper instead. I serve it on toast.

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SNOPONY

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

My family loved this. Very tasty, but just a smidge too salty. Will definitely make again! Did double the sauce to make enough for two pieces of toast per person.

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sarah

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Reviewed: Feb. 26, 2009

Quick and fast edible meal.

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Jane R

Cooking Level: Intermediate

Living In: Stockport, Ohio, USA

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Reviewed: Feb. 15, 2009

I have been making Chipped Beef for years and I learned from watching my mother. I don't use a written recipe but I use the dried beef in the jar. I cut the beef into small pieces and saute it in the butter a few minutes so that the beef flavor escapes into the butter and then I add the flour and milk. You can also add a small amount of beef bullion granules. This recipe is even better if you make it the day before you plan to eat it! Great comfort food!

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Martha812

Cooking Level: Expert

Living In: Alvin, Texas, USA

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Reviewed: Feb. 12, 2009

We are beef farmers and dried beef is in the freezer. This is just about the only way we like dried beef. I was looking here for more ideas of what to make with it and found that I had already tried them all: chicken bake, creamed beef, and overnight casserole. Our favorite way of eating creamed beef is either over fried hash browns or waffles. I always seasoned this with a little bit of nutmeg and beef broth and seasoning powder, but tonight I will try the pepper.

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lori+5

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

This recipe is tasty and couldn't be simpler. I used 3 3oz. packages of chipped beef and increased the gravy recipe by half, which was the perfect amount.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Jan. 28, 2009

This is one dish I get a craving for every once in a while. I remember a friend of my mother's serving it when I was a kid and this one is exactly as I remembered! I use the Buddig-style beef (2-2 oz. packages) instead of the dried beef.

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amyd78

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Reviewed: Jan. 27, 2009

Simple yet delicious!

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Tara Lynn

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Jan. 25, 2009

simple, economical and tasty. honestly, my dad used to force this stuff on me when i was a kid. for some odd reason, i had a major craving for good old creamed chipped beef on toast one day and this looked easy enough. the only i adjusted was to use lots of black pepper. the whole family loved it, including my 7 and 8 year old sons! they actually request that i make this. and i tell you, on a cold winter's day, very comforting. not to mention, budget friendly. my store doesn't carry jarred dried beef, but buddig's sliced beef works just as well (and is probably less salty). thanks so much.

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buffyangel4ever

Cooking Level: Expert

Living In: Kingston, Pennsylvania, USA

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Reviewed: Jan. 19, 2009

I tripled the sauce and used half a pd of dried beef chipped from the deli. We eat this when we go out for breakfast. You can put it over scrabbled eggs, fried taters, or the most popular is toast. I liked this better than what we get out, and everyone in the house liked it. Thanks for the recipe.

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Missy

Cooking Level: Intermediate

Home Town: Heilwood, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Dec. 31, 2008

Comfort food! I also doubled the flour and butter, but didn't need to double the milk really. It was my first time making a roux (sp?) and I think it turned out well. I also used the Buddig beef instead of the jar of dried beef, so no saltiness problem.

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