Chipped Beef on Toast

Instructions

1. 1

   Prepare the Beef (2 minutes)

   • Separate the slices of dried beef. For a less salty dish, briefly rinse the slices under cool water and pat them thoroughly dry with paper towels.
   • Roughly chop the beef into bite-sized pieces or ribbons.
2. 2

   Make the Roux (2 minutes)

   • In a medium skillet or saucepan, melt the unsalted butter over medium heat.
   • Whisk in the all-purpose flour until a smooth paste forms. Cook, whisking constantly, for 1-2 minutes to cook out the raw flour taste. The mixture should be bubbly and golden.
3. 3

   Create the Cream Gravy (5 minutes)

   • Gradually pour in the room temperature milk, about half a cup at a time, while whisking vigorously to prevent lumps.
   • Once all the milk is incorporated and the mixture is smooth, bring it to a gentle simmer.
   • Continue to cook, stirring often, for 3-5 minutes until the gravy thickens enough to coat the back of a spoon.
4. 4

   Combine and Season (3 minutes)

   • Reduce the heat to low and stir in the chopped dried beef.
   • Season with black pepper and the optional Worcestershire sauce. Let it simmer for 2-3 minutes for the flavors to meld.
   • Taste the gravy. Only add salt if necessary, as the beef is already very salty.
5. 5

   Toast and Serve (3 minutes)

   • While the gravy simmers, toast the bread slices until golden brown and crisp.
   • Place two slices of toast on each plate.
   • Ladle the hot creamed chipped beef generously over the toast.
   • Garnish with fresh parsley, if desired, and serve immediately.