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Mom's Easy Creamed Chipped Beef on Toast

Mom's Easy Creamed Chipped Beef on Toast

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Muffin Mom N Garlic Girl

Muffin Mom N Garlic Girl

Everyone licks the pot clean every time I make this. It's great for cold winter mornings. Season with salt and pepper to your individual tastes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. Whisk the milk, flour, salt, and pepper together in a bowl until smooth.
  2. Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SKIPVT
90

SKIPVT

5/18/2009

Just like my mum made when I was a kid. I used to use Armor dried beef (the glass jar makes an excellent juice glass :) but deli meat is cheaper. For a extra kick add a dash of Worcestershire sauce

Muffin Mom N Garlic Girl
86

Muffin Mom N Garlic Girl

4/19/2010

It important that you use Carl Budding Beef and not roast beef as AR added into the review page narrative. You can also you dried salted beef but you must omit the salt from the recipe and soak your beef to remove some of the salt (not as quick and easy). I use 2 heaping tablespoons of flour per cup of milk (AR calculates that at about 3/4 cup). They changed my directions also. Add the entire milk mixture to butter and whisk constantly until thickened (5-7 min). For thinner cream chipped beef use pre warmed milk before adding the flour for thicker use cold milk.

Karen BauerAdams
74

Karen BauerAdams

4/18/2011

This was the closest to my Mom's Recipe that I could find. The only thing she did different was she'd start in a frying pan with the butter & melt over med heat, then she'd had the chopped/shredded beef, then she'd add the flour & kind of coat the pieces of beef in the flour. After a "Roux" was kind of made, then she'd gradually add the milk & stir until no lumps were there. Then she'd add the salt (easy) & pepper to taste. Cut the heat up a little til it got thick & bubbly & then serve it over plain toast. Yuuummyy!! Makes me want some NOW!!

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