Creamed Chipped Beef Recipe

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Retro Recipes from the '50s and '60sChipped beef was a standard breakfast option served to members of the United States Navy during the mid-twentieth century. It was easy enough to make in bulk, relatively inexpensive, and served the purpose of filling up the sailors before they headed out for the day.

  • Yield: 4 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 15 Minutes


  • 2 (2.25-ounce) jars sliced dried beef, cut into ½-inch strips
  • 3 tablespoons unsalted butter
  • ¼ cup finely diced onion
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 0.12 teaspoon cayenne pepper
  • ¼ teaspoon dry mustard
  • 1 cup whole milk
  • 1 cup half-and-half
  • 1 tablespoon Worcestershire sauce
  • 4 thick slices white bread, toasted and cut in half
  • Smoked paprika (optional)
How to Make It
  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.
  3. Stir in the flour, salt, black pepper, cayenne, and mustard. Cook for 1 minute.
  4. Add the milk, half-and-half, and Worcestershire sauce. Mix well.
  5. Bring to a boil, reduce the heat to low, and stir in the beef.
  6. Cook, stirring continuously, for 3 to 4 minutes, until the sauce has thickened.
  7. Place the toast slices on a plate and spoon an equal amount of the beef mixture over each toast.
  8. Sprinkle with a small amount of smoked paprika, if desired, and serve.

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