A classic American dish with roots in military dining halls, this creamy beef served over warm, toasted bread is perfect for breakfast, brunch, or a simple lunch.
Ingredients
Scale:
8 ounces dried beef, chopped (or chipped beef)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk (whole milk recommended for creaminess)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt (to taste)
4 slices of bread (white or whole grain, toasted)
Chopped fresh parsley (optional, for garnish)
Instructions
Begin by toasting your slices of bread to your desired crispness. A nice golden brown is ideal for holding the creamy beef topping.
In a large skillet, melt the butter over medium heat. Once melted, add the chopped dried beef. Sauté for about 2-3 minutes until the beef is heated through and slightly crispy.
Sprinkle the flour over the beef in the skillet. Stir constantly for about 1 minute to cook the flour slightly and create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture starts to thicken, about 3-5 minutes.
Add the black pepper, garlic powder, onion powder, and salt. Taste and adjust the seasoning if necessary.
Pour the creamy beef mixture generously over the toasted bread. For an extra touch, sprinkle with chopped parsley, if using.
