Chipped Beef Gravy
This is comfort food. It is easy and quick to make.
I keep dried beef as one of my emergency supply staples. I have to go through and use it every once in a while, so it doesn’t expire if nothing else. Plus, I love chipped beef gravy!
My allergic-to-milk husband is away on business, so today I decided to make it for lunch.
Recipe: Chipped Beef Gravy
- 1 4.5 oz. pkg. sliced dried beef
- 3 Tbsp. butter or margarine
- 3 Tbsp. flour
- 3 c. +/- milk +/or half and half
- 1 Tbsp. Worcestershire sauce
- Remove rind from beef, optional.
- Rinse beef briefly in cold water and set aside to drain. Caution: The more you rinse, the less salty the gravy. You want to leave a little salt, but not too much.
- Melt butter or margarine in a skillet.
- Add flour and stir.
- Slowly add milk.
- Cut up beef into bite size pieces as you add to mixture in skillet.
- Add Worcestershire sauce to taste.
- Cook for 3 – 5 minutes to thicken and allow flour to cook. It will thicken as it stands.
- Serve over toast or baked potatoes.
I sometimes place the beef in skillet after the butter and before the flour.
I use Wondra Flour, so I do not have to worry about lumps.
Half-and-half, whole or 2% milk makes much creamier gravy, but 1% or skim can be used.
Cooking time (duration): 10
Number of servings (yield): 6