Chipped Beef in Creamy Sauce



2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups warm milk

1 (8-ounce) jar dried beef

1 pinch cayenne pepper


In a medium saucepan over low heat, melt the butter. Whisk in the flour to create a roux.

Gradually whisk in the warm milk, increasing the heat to medium-high. Cook and stir until the mixture thickens.

Bring the sauce to a boil, then stir in the dried beef and cayenne pepper. Heat through and serve generously over toast. Enjoy!


Adjust Consistency: The thickness of the sauce can be adjusted to your liking. If you prefer a thicker consistency, use less milk, or if you want it thinner, add more milk gradually until you achieve the desired texture.

Seasoning: Taste the sauce before serving and adjust the seasoning accordingly. You can add a pinch more cayenne pepper for extra heat or some black pepper for additional flavor.

Dried Beef Soaking: If the dried beef is too salty, you can soak it in water for a short period (about 15-30 minutes) and then drain it. This can help reduce the overall saltiness.

Browning the Flour: When making the roux, be careful not to over-brown the flour, as it can affect the color and taste of the sauce. Aim for a light golden color.

Variations: Feel free to customize the recipe based on your preferences. You can add diced onions or mushrooms for extra flavor and texture.

Toast Options: While the recipe suggests serving over toast, you can also try it with biscuits, rice, or noodles for a different twist.

Fresh Herbs: Consider garnishing with fresh herbs like parsley or chives to add a burst of freshness to the dish.

Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. When reheating, you may need to add a bit of milk to maintain the desired consistency.

Beer Pairing: If you choose to enjoy this dish with a cold beer, consider a light lager or ale, as they can complement the flavors well.