Creamed Chipped Beef

While one of the most maligned of foods, creamed chip beef is, in fact, the most perfect and delicious of all breakfasts.  Simple to make and nutritious.  I could eat it every morning!*

The perfect comfort food!

*  Creamed Chipped Beef is not on Richard's favorite's list.

CreamedChippedBeefOnToast.jpg (122761 bytes)


  • 1 5 oz. jar dried beef

  • 1-2 tablespoons of butter

  • 1 tablespoon flour

  • 1 cup skimmed milk

  • 1/4 teaspoon grated black pepper

  • Pinch (or more) cayenne pepper to taste (I like it spicy, so I usually add more.)

Add warm water to a 2 quart mixing bowl.  Shred beef (I cut it up with kitchen shears; my mother tore it apart with her hands) and place it in the water and stir to separate -- this removes excess salt used for curing.

In a sauce pan, melt butter and add peppers and flour, making a roux.  Add milk, and bring to a slow boil,  making a smooth cream sauce.  Sauce should not be too thick -- it should drop off a spoon -- add more milk if necessary

Drain and add shredded beef, and heat through.

Serve over toast or, even better, biscuits (my favorite).

Takes less than 10 minutes.  

If you make biscuits (using Bisquick), make first using recipe proportioned to number of servings desired (2 biscuits per serving); they will bake and be finished by the time creamed beef is done.  Biscuits add about 5 minutes preparation time.

Serves 1-2 people, depending on appetite (pictured is 1/2 jar serving).  You can extend servings by doubling the cream sauce.