creamed chipped beef on toast

Ouadie Rhabbouron

Instructions

1. Make the White Sauce

  1. In a medium saucepan over medium heat, melt the butter.

  2. Stir in the flour and cook for 1–2 minutes, forming a smooth roux.

  3. Gradually whisk in the milk to avoid lumps.

  4. Continue stirring until the sauce thickens (about 3–5 minutes).

  5. Season with salt, pepper, and a pinch of nutmeg if desired.

2. Add the Chipped Beef

  • Stir in the chopped dried beef and cook for another 2–3 minutes until heated through.

3. Serve

  • Toast the bread slices and place them on plates.

  • Spoon the creamed chipped beef over the toast.

    • Consistency: For a thinner sauce, add more milk gradually until you reach your desired consistency.

    • Variations: Top with a sprinkle of paprika or shredded cheese for extra flavor.

    • Make-ahead: The creamed beef can be kept in the fridge for up to 2 days; reheat gently on the stove with a splash of milk.

      Serve immediately while hot.

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