"Everyone licks the pot clean every time I make this. It's great for cold winter mornings. Season with salt and pepper to your individual tastes." — Muffin Mom N Garlic Girl
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ground black pepper
beef lunch meat (such as Carl Buddig ®)
Just like my mum made when I was a kid. I used to use Armor dried beef (the glass jar makes an excellent juice glass :) but deli meat is cheaper. For a extra kick add a dash of Worcestershire sauce
I like this recipe because it uses a milk gravy base for its body. I fry chopped up dried beef in 1/4 cup of butter till slightly browned. I omit the flour and use two heaping tablespoons of corn starch disolved into the milk. I omit salt all together beause Dried beef is generally salty enough. You will never get lumps using cornstarch.
When its thick and bubbly, I pour it over homefries or toast. And, splash on some Tabasco!
It important that you use Carl Budding Beef and not roast beef as AR added into the review page narrative. You can also you dried salted beef but you must omit the salt from the recipe and soak your beef to remove some of the salt (not as quick and easy). I use 2 heaping tablespoons of flour per cup of milk (AR calculates that at about 3/4 cup). They changed my directions also. Add the entire milk mixture to butter and whisk constantly until thickened (5-7 min). For thinner cream chipped beef use pre warmed milk before adding the flour for thicker use cold milk.
This was the closest to my Mom's Recipe that I could find. The only thing she did different was she'd start in a frying pan with the butter & melt over med heat, then she'd had the chopped/shredded beef, then she'd add the flour & kind of coat the pieces of beef in the flour. After a "Roux" was kind of made, then she'd gradually add the milk & stir until no lumps were there. Then she'd add the salt (easy) & pepper to taste. Cut the heat up a little til it got thick & bubbly & then serve it over plain toast. Yuuummyy!! Makes me want some NOW!!
Recipe is just fine the way it is. I did however add something. My family always liked this for breakfast so we added chopped boiled eggs and served it over hash browns. For dinner we prefer the creamed beef over mashed potatoes or rice with a green veggie on the side. For dinner I also add a bit of hot sauce to the beef. Use the creamed beef as is but over a waffle or English Muffin and top with a fried or poached egg.
My husband was adamant that I've had this for breakfast before and insisted that I've had this in the Army. When I told him that I can't recall having it, he insisted that I try it. I made it for breakfast today and it is very tasty, easy to make, and fast to prepare. Reminds me of bisuits with country gravy. Thanks Rebecca June "Cleaver" Paxton for a recipe that I can make over and over again.
I minced a small amount of onion, melted butter in pan, & cooked the onion a little to soften. I then put rest of ingredients in, and also added a little garlic powder, but did leave out the salt. It can always be added later to taste. Very good comfort food!
My "Recipe" (I don't measure often, I cook by tase and sight mostly)is pretty similar. I also use a small onion diced and some garlic. I DO prefer it with a package or two of Dried Beef, an lot of lunch meat style roast beef has very strong flavors, and the dried beef taste is unique.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Easy Creamed Chipped Beef on Toast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 158
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