20-Minute Creamed Chipped Beef on Toast
Classic American comfort food featuring tender dried beef in a smooth, peppery cream sauce. Rinse the beef to control saltiness, then build a silky roux-based sauce with milk, black pepper, and paprika. Serve over crispy toast or warm biscuits for a quick, satisfying meal.
Ingredients
- 8 ounces of dried beef, sliced
- 4 tablespoons of unsalted butter
- ¼ cup of all-purpose flourcornstarch1.5:1 tablespoon per tablespoon flourthickenergluten-free
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- 4 cups of milk
- ¼ teaspoon of black pepper
- ¼ teaspoon of paprika
- Toast or biscuits, for serving
Instructions
- 1
Rinse the dried beef under cold water to remove excess salt. Pat dry and slice into thin strips.
- 2
Melt the butter in a large skillet over medium heat.
- 3
Add the sliced beef and cook, stirring occasionally.
- 4
Sprinkle flour over the beef and stir to combine. Cook to remove the raw flour taste.
- 5
Gradually add the milk, stirring constantly to avoid lumps.
- 6
Add black pepper and paprika, stirring until the sauce thickens.
- 7
Spoon the creamed beef over toast or biscuits.
Tips
Rinse dried beef thoroughly to control salt levels in the finished dish.
Stir constantly when adding milk to prevent flour lumps from forming.
Cook the flour-butter mixture briefly to eliminate any raw taste.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the sauce has thickened.
Prepare the creamed beef up to 1 day ahead. Store separately from toast or biscuits and reheat before serving.
Spoon over hot buttered toast, split biscuits, or crispy English muffins. Garnish with fresh parsley or chives if desired.
Common Mistakes
Do not skip rinsing the dried beef to avoid an overly salty dish.
Add milk gradually and stir constantly to avoid lumpy sauce.
Cook the flour-butter roux briefly to remove raw flour taste.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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Full guide →General Alternatives
use high-quality beef