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Creamed Chipped Beef Recipe | An Easy Breakfast Recipe

by Nindo Mom on July 19, 2011

When purchased in a jar like this, dried beef doesn't require refrigeration.

Creamed chipped beef on toast is one of the most common things my mom made for my breakfast when I was a kid. (It also happens to have been a pretty popular item for serving to U.S. soldiers starting in the 1900s because the ingredients to make it could be stored for long periods of time without going rancid.) Now that I have my own family, I still love creamed chip beef on toast!  This recipe is really easy to make and has very few ingredients. It’s also choc-full of protein. When purchased in a jar like this, dried beef doesn’t require refrigeration.

Creamed Chipped Beef Recipe Ingredients

  • 2 T butter
  • 4 ounces dried chipped beef
  • 2 T flour
  • 1.5 cups whole milk
  • 1 tsp ground black pepper
  • 1 tsp Liquid Smoke seasoning (optional)
  • 3 large or extra-large eggs, scrambled (optional)
  • toasted whole grain white bread

    Liquid Smoke seasoning packs a real punch--so measure carefully! A little goes a long way.

Instructions for How to Make Creamed Chipped Beef

BEFORE YOU START: If you prefer less salt in your food, rinse the dried beef in warm water, then dry on paper towels before slicing. Dried beef is cured with a substantial amount of salt, and rinsing it will help to wash a good amount of it away. This works so well that I’ve actually had to add salt back in to the final recipe–but it’s really a matter of your personal taste.)

  1. Slice dried beef into thin strips or chunks; set aside.
  2. In a non-stick frying pan, melt butter on medium heat.
  3. Add sliced beef to the butter and toss carefully (the butter is hot!) to coat well. Cook on medium about 3 minutes–or until the edges of the beef begin to fizzle.
  4. Turn off heat. Sprinkle flower over beef and toss to coat well.
  5. Add milk, pepper, and Liquid Smoke seasoning.
  6. Turn heat back on to medium. Stir mixture until flour is completely dissolved into the liquid and the mixture thickens–about 5-7 minutes.
  7. Remove from heat. Mixture will continue to thicken as it cools.
  8. Serve on toast. For a tastey treat–and to pump up the protein content of your meal–place a scrambled egg or two on the toast, then pour creamed chipped beef mixture on top. Yum!

    Creamed chipped beef served with eggs on toast is delicious--and packs a solid protein punch!

A few thoughts on fat content:

This dish does have a good amount of butter in it–which some might stress about if they’re trying to keep down their fat intake. But keep in mind that the sliced beef in this recipe has almost no fat in it, so that helps to balance things out. To further reduce the fat content of this dish, you may substitute skim (fat-free) milk for whole milk. I’ve tried reducing the amount of butter used, but I don’t recommend it–the butter contributes significantly to the flavor of the sauce, and removing too much of the butter tends to result in a less much flavorful sauce. Plus, the butter plays a big part in helping the flour to dissolve into the milk without creating lumps. So consume in moderation, using skim milk instead of whole, if you like.

In a later post, I’ll show you how to create a roux (thickened milk or cream sauce) without fat–AND without lumps.

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