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Creamed Chipped Beef

Source of Recipe


From "Retro Recipes from the '50s and '60s" by Addie Gundry



List of Ingredients



• 2 (2.25-ounce) jars sliced dried beef, cut into ½-inch strips
  
• 3 Tbsp unsalted butter
  
• ¼ cup finely diced onion
  
• 3 Tbsp all-purpose flour
  
• ½ tsp kosher salt
  
• ¼ tsp freshly ground black pepper
  
• â…› tsp cayenne pepper
  
• ¼ tsp dry mustard
  
• 1 cup whole milk
  
• 1 cup half-and-half
  
• 1 Tbsp Worcestershire sauce
  
• 4 thick slices white bread, toasted and cut in half
  
• Smoked paprika (optional)
  






Instructions



1. In a medium bowl, cover the beef strips with warm water. Let soak for 2 minutes and drain.
   
   
2. In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring, for 3 to 4 minutes, until soft. Stir in the flour, salt, black pepper, cayenne, and mustard. Cook for 1 minute.
   
   
3. Add the milk, half-and-half, and Worcestershire sauce. Mix well. Bring to a boil, reduce the heat to low, and stir in the beef. Cook, stirring continuously, for 3 to 4 minutes, until the sauce has thickened.
   
   
4. Place the toast slices on a plate and spoon an equal amount of the beef mixture over each toast.
   
   
5. Sprinkle with a small amount of smoked paprika, if desired, and serve.
   
   Serves 4