Creamed Chipped Beef on Toast – A Forgotten Classic Revived
- 1 jar dried beef slices: The key ingredient, providing savory, salty depth. Rinsing helps control saltiness.
- 4 tbsp butter: Creates a rich base for the roux, giving the sauce a smooth texture.
- 4 tbsp flour: Thickens the sauce to the perfect creamy consistency.
- Pinch of cayenne pepper: Adds a subtle kick, enhancing the overall flavor.
- 2 cups milk: The foundation of the creamy sauce, balancing the saltiness of the beef.
- Sea salt & freshly cracked pepper: Adjusts seasoning to taste, though the dried beef already provides salt.
- Bread, toasted: The crispy base that absorbs the sauce without becoming soggy.
Step-by-Step Instructions
Step 1: Prepare the Beef
- Rinse the dried beef slices thoroughly under cold water to remove excess salt.
- Pat dry with a paper towel and chop into bite-sized pieces.
Step 2: Make the Roux
- In a large saucepan, melt butter over medium heat.
- Sprinkle in the flour and a pinch of cayenne pepper, whisking continuously for about 45 seconds until the mixture is smooth and slightly golden.
Step 3: Create the Creamy Sauce
- Slowly pour in the milk, whisking constantly to prevent lumps.
- Continue whisking until the mixture thickens into a smooth, velvety sauce (about 3–4 minutes).
