Creamed Chipped Beef on Toast

Before You Start

Taste the beef before you rinse it. Some brands are very salty, and one minute in hot water saves the sauce from being inedible.

Add the milk slowly and whisk as you go. Pouring it in all at once makes lumps that are hard to remove.

Season with a lot of black pepper at the end. It is what gives the dish its character, and the dried beef already has plenty of salt.

How to Make Creamed Chipped Beef on Toast

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1. Put the dried beef in a bowl, cover with hot water, leave for 1 minute and drain well. This takes off some of the salt.

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2. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring, without letting it colour.

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3. Add the milk a little at a time, whisking after each addition, until smooth. Bring to a gentle simmer and cook for 5 to 6 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.

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4. Stir in the beef, pepper, nutmeg and Worcestershire sauce, if using. Simmer for 2 minutes and taste. It needs little or no salt.

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5. Spoon over the hot buttered toast and serve at once.

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Storage and Reheating

Keeps in the fridge for up to 3 days. The sauce thickens when cold, so reheat gently with a splash of milk. Do not freeze.

Good With

• Buttered toast
• Fried eggs
• Black coffee

Still Wondering?

Creamed Chipped Beef on Toast Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.