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MJ's Chipped Beef on Toast

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"This dish is one of the very first things I remember being taught to cook by MJ. I must have been about seven years old because my memory is of standing on tippy-toes to look into the skillet. I recently made it for my teenage boys, and between bites they said, 'Why haven't you made this for us before?' I promptly showed them right then and there how to make this gravy. I use thinly sliced bresaola, but any cured beef will work. For the bread, I buy shokupan (Japanese white bread) from a local Asian grocery, Uwajimaya. Thick-sliced, with a small crumb and buttery flavor, shokupan is a perfect vehicle for this thick white gravy. You can find many versions of it at Asian grocery stores, or substitute good ol' Texas toast, the white sandwich bread available in most grocery stores."

List of Ingredients

â—¦  ½ cup (1 stick) butter
â—¦  ½ cup all-purpose flour
â—¦  3 ½ cups whole milk
â—¦  2 tablespoons Worcestershire sauce
â—¦  2 teaspoons Texas Pete or Crystal hot sauce
â—¦  2 ½ teaspoons kosher salt
â—¦  ½ teaspoon freshly ground black pepper
â—¦  10 ounces thinly sliced bresaola or other cured beef
â—¦  4 to 6 slices thick white bread, toasted


Recipe

In a large skillet over medium-high heat, melt the butter. When the butter starts to bubble, whisk in the flour to make a roux. Cook for 2 to 3 minutes, until the roux starts to smell nutty.

Slowly whisk in the milk and bring the gravy up to a simmer.
Cook until thickened, 3 to 4 minutes. Add the Worcestershire, hot sauce, salt, and pepper and mix to combine.

Taste for seasoning and adjust as necessary. Reduce the heat to low, and add in the beef. Keep warm until ready to serve. Spoon about ¾ cup of gravy over each slice of toast.
Serve immediately.

Makes 4 to 6 servings