Chipped Beef over Toast is a vintage recipe that stands the test of time. It’s a classic recipe that is a favorite for many people.
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My husband loves chipped beef. He loves it served over buttered toast. He buys those frozen dinner packages and has them for lunch. Actually, I refuse to buy them for him because of the high sodium content. So, talking to a good friend one day, I lamented about how I wish I could make him from scratch chipped beef. Well, lo and behold (as my Mom used to say), she had a recipe. I’ve never purchased dried beef before so she told me you can find it close to the tuna and canned chicken. There it was on the top shelf. This recipe for Week 12 of the 52 Week New Recipe Challenge was a big hit with hubby.
What is an open-faced sandwich?
An open-faced sandwich is defined as a single piece of bread with a savory topping. In the case of this chipped beef over toast, it’s two pieces of toasted bread.
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Chipped Beef over Toast
- 1 2 ½ ounce jars dried beef, rinsed, thoroughly dried, and thinly sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ⅓ cups whole milk
- Dash of pepper optional
- 2 slices of buttered toast for serving
- Melt butter in a skillet and saute dried beef for approximately 3 minutes.
- Stir in flour and add milk all at once.
- Cook and stir until thick and bubbly, then cook for 2 more minutes. Add a dash of pepper if desired.
- Spoon over buttered toast or serving.