Chipped Beef On Toast Recipes

OLD FASHIONED CREAMED CHIPPED BEEF ON TOAST (SOS RECIPE)

Steps:

• Melt the butter over medium high heat in a medium skillet with 2-3" high sides.
• Sprinkle the flour, black pepper and cayenne pepper over the flour and whisk until the flour is completely mixed with the butter and no dry bits remain.
• Cook, whisking constantly for one minute.
• Whisk in the milk and half and half and stir constantly until the mixture comes to a boil. Cook for one minute, again, stirring constantly so it doesn't burn or stick to the bottom of the skillet.
• Remove from heat and stir in the beef to mix well.
• Place a piece of toast on each plate and divide the creamed chipped beef over the toast. Sprinkle with parsley and serve.

CHIPPED BEEF ON TOAST

Steps:

• In a large skillet, melt the butter and add the diced chipped beef.
• Fry the dried beef over medium high heat until it curls up and takes on color.
• Add the flour by sprinkling it over the meat and butter.
• Stir the flour into the butter and chipped beef until a paste forms.
• Slowly add warmed milk to the pan, stirring as you add it with a wooden spoon.
• Bring to a boil, stiring occasionally. Allow to thicken to desired consistency.
• Season with salt and pepper. Add the Worcestershire sauce, if desired.
• Serve over thick, toasted bread.

CREAMED CHIPPED BEEF & TOAST

Steps:

• Melt butter in a cast-iron skillet over medium heat until bubbling. Stir in flour, and then add whole milk, whisking until flour is completely incorporated. Stir constantly until the sauce has thickened.
• Add pepper and strips of dried beef to sauce mixture, stirring until pepper is incorporated and beef is evenly coated. Spoon over Texas toast or biscuit halves; serve warm and top with additional ground pepper, if desired.

SHIT ON A SHINGLE (CREAMED CHIPPED BEEF ON TOAST)

Steps:

• Chop the dried beef into bite size pieces.
• Melt butter in a saucepan or skillet over medium-low heat.
• Once melted, add in the flour. Whisk constantly for 2-3 minutes until completely combined and the flour is cooked.
• Add ground pepper and milk. Cook until smooth and creamy.
• Add the chopped beef pieces and simmer for 3-5 minutes. If your white sauce is getting too thick, you can add extra milk (1/4 cup at a time). Cook until it reaches your desired consistency.
• Remove from the heat and serve over toast.

MOM'S EASY CREAMED CHIPPED BEEF ON TOAST

Steps:

• Whisk the milk, flour, salt, and pepper together in a bowl until smooth.
• Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.

CREAMED CHIPPED BEEF ON TOAST (SHIT ON A SHINGLE)

Steps:

• Cut the Buddig Beef into strips, then into short segments. (Approximately ½ X 1 inch)
• Place a large skillet over medium heat. Add the butter. Once melted, whisk in the flour to create a roux. Cook the roux for 2-3 minutes until light-gold in color.
• Whisk in the milk. Then add the onion powder, thyme, and cayenne. Simmer to thicken for 2-3 minutes. Then add in the dried beef. Cook another 1-2 minutes to warm the beef and thicken. (If the gravy thickens too much, add another splash of milk.)
• Meanwhile, toast the white bread slices in a toaster. Once the creamed chipped beef is your preferred thickness, place 2 slices of toast on each plate and cover with chipped beef gravy.

CREAMED CHIPPED BEEF ON TOAST

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

S.O.S CHIPPED BEEF ON TOAST

Steps:

• Chop your chipped beef roughly and set it aside. If you are sensitive to salt, rinse the beef.
• Melt butter in a small saucepan over medium heat. Whisk in the flour and cook the roux for a minute. Whisk in the milk gradually and season with ground nutmeg, ground onion powder, ground garlic powder, a few drops of Worcestershire sauce, and a squirt of mustard. Cook until thick and season the white sauce with black pepper. Stir in the chipped beef and set the heat to low.
• Meanwhile, toast your bread. Once toasted, top with the beef mixture and sprinkle with parsley.

CHIPPED BEEF ON TOAST

Steps:

• Cut beef into ribbons or pieces.
• Melt butter in pan on medium heat.
• Mix in flour and pepper with a whisk or fork.
• SLOWLY add milk, mixing constantly.
• Bring to simmer and add beef.
• Simmer for five minutes.
• Serve over toast.

CHIPPED BEEF ON TOAST

Steps:

• In a microwave-safe bowl, microwave butter on high for 35 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. , Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring every minute. Stir in beef; cook on high for 1 minute or until heated through. Serve on toast.

CHIPPED BEEF ON TOAST

Steps:

• Warm milk into a 3 qt (or larger) pot over low heat.
• Chop beef into 1/2 inch pieces and add to milk.
• Add can of peas to milk.
• Mix remaining milk and cornstarch (DO NOT ADD YET)
• Warm them until milk starts boiling then add milk and cornstarch mix to thicken.
• Toast Slices of bread and top with a slice of cheese and sauce!
• Enjoy!

CREAMED CHIPPED BEEF ON TOAST

Steps:

• Melt butter in a saucepan over medium-high heat. Once melted, add flour and stir to mix a roux.
• Slowly whisk milk into roux mixture. Slice the beef into squares if not already done so. Add salt, pepper, and beef to the pot. Bring to a simmer for 2-3 minutes and then remove from heat to allow gravy to thicken.
• Toast bread and serve the gravy over top in an open sandwich style.

CHIPPED BEEF ON TOAST

Steps:

• In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
• In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
• For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.