Serves 4-6
Ingredients
- 1 (5 oz.) jar dried chipped beef
- 3 1/2 cups half-and-half (or milk or cream)
- 3 tablespoons all-purpose flour
- 1/3 cup unsalted butter
- freshly ground pepper, to taste
Directions
- Melt butter in a large pan over medium-high heat.
- Tear chipped beef into small pieces and add it to the butter.
- Cook beef for 10-12 minutes, or until the edges begin to curl. The meat will release some of its salt as it cooks.
- Gradually add flour to the pan, stirring until a thick paste forms.
- Pour in half-and-half and reduce heat to medium-low. Continue stirring until thick and creamy.
- Cook for at least 20 minutes, stirring occasionally, until desired consistency is reached.
- Toast 4-6 pieces of bread and set aside.
- Once desired thickness is reached, bring sauce back up to a boil and whisk vigorously for 1 minute.
- Taste and season with pepper (salt is probably unnecessary) and place a combination of beef and sauce over toast.
- Serve immediately and enjoy.
Recipe adapted from The Cooking Geek
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