Creamed Chipped Beef Gravy Recipe
How to make Creamed Chipped Beef from scratch, in just 10 minutes! This creamy classic chipped beef gravy is the perfect easy breakfast to serve over toast, biscuits and more!
Servings: 2
Calories: 305kcal
Equipment
- medium saucepan
Ingredients
- 2 tablespoon butter (preferably unsalted)
- 2 tablespoon all-purpose flour
- 1 ½ cups milk (whole milk or 2%)
- 1 3 oz package of Dried beef (I prefer Knauss)
- ½ teaspoon freshly ground pepper (black or multi colored)
- Optional: fresh or dried chives, for garnish
Instructions
- Melt butter over medium heat in a medium saucepan.
- While butter melts, cut dried beef in half lengthwise, and then crosswise into ¼” to ½” strips.
- Once butter is melted, add beef to the pan and cook, stirring occasionally, until crisp, 3-5 minutes.
- Reduce heat to low, and add flour gradually and stir to combine, making sure all flour is fully incorporated. Cook 30 seconds, stirring occasionally.
- Add milk a little at a time, stirring constantly until all milk is added. (Adding it gradually at first will help prevent a lumpy gravy).
- Add in black pepper and stir.
- Cook gravy, stirring occasionally until thickened, 2-3 minutes.
- While Creamed Chipped Beef thickens, prepare your toast.
- Spoon cream chipped beef over toast, and top with additional black pepper and fresh or dried chives, if desired.
- Serve hot!
Notes
- Don't skip the crisp. Give the dried beef a full 3–5 minutes in the butter before adding the flour — you want the edges to curl and the beef to get a little golden. This is where the flavor builds.
- Add the flour gradually. Sprinkle it in a little at a time and stir well to fully incorporate before adding the milk. Loose flour is the main cause of a lumpy gravy.
- Keep the heat low. Once the milk goes in, resist the urge to crank it up. High heat causes the milk to scorch or the gravy to seize up fast — low and slow gives you a smooth, silky sauce.
- Add the milk slowly. Pour it in a little at a time, stirring constantly, especially for the first few additions. Once the sauce is smooth and loose, you can add the rest more freely.
- Don't add salt. Dried beef is heavily cured and brings all the salt this dish needs. Taste before adding anything.
- Too thick? A small splash of milk stirred in over low heat will bring it right back.
Nutrition
Calories: 305kcal | Carbohydrates: 14g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 490mg | Potassium: 286mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 646IU | Calcium: 230mg | Iron: 0.4mg