Dad's Chipped Beef on Toast

A military-style chipped beef in white sauce served over toast, dedicated to the author's father, Master Sergeant James L. McKeown, USMC. This comfort food classic includes low-carb options.

Ingredients

  • 8 oz chipped beef
  • 4 Tbsp butter
  • 0.25 Cup flour
  • 2.5 cup milk
  • 1 Salt
  • White pepper

Instructions

  1. Soak the chipped beef in hot water for at least 10 minutes. Drain and chop into a medium dice.
  2. In a medium saucepan, over medium heat, warm the milk. Do not boil or scorch.
  3. Using a medium skillet over medium heat. Melt the butter, then add the flour and mix well. Allow to cook for at least one minute to create a nice blond roux.
  4. Slowly add the heated milk. Increase heat and bring to a boil, then reduce to a simmer. The gravy will start to thicken as you continually stir the mixture.
  5. Add the beef and season to taste.
  6. Keep the gravy at a simmer for about 10 more minutes.
  7. If it starts to become too thick, add a little bit of milk to help thin it out.
  8. Serve on toast or with biscuits that have been cut in half and toasted.