Anyone who served in the military might wonder why I’d post a chipped beef on toast recipe. It’s a standard Army breakfast which was not particularly liked my most soldiers. The Army served hearty breakfasts – eggs, toast, potatoes, grits, sausage/ham/bacon, hot and cold cereal, etc. and also chipped beef on toast. I’d never seen it until I began basic training. No one told me that I wasn’t supposed to like S.O.S. (a nickname that any ex-military understands) so not knowing any better, I actually liked it.
It’s a pretty simple recipe (similar in style to biscuits and gravy) and you’ll either love it or hate it. I happen to love it. Chipped beef is beef that’s ground, formed and sliced something like salami or baloney but very salty. You can also eat it plain on a sandwich or fried with eggs.
Chipped Beef on Toast
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- Black pepper
- Paprika – optional
- 2 cups milk
- 7 – 8 oz. chipped (dried) beef
- 4 slices of toast
Melt the butter in a heavy pan over low heat. Add the flour and make a roux. Stir until slightly darkened. Add pepper and paprika, if using. Stir constantly until smooth. Add the milk, stirring to avoid lumps. Cook until the gravy is smooth.
Slice the meat into 1 ½ inch long strips. Rinse in running water to remove excess salt and drain. Mix it into the cream sauce and stir. Since the meat is so salty you probably won’t need to add any more. Serve it over toasted bread.