Here is a quick and thrifty dish that can be served at breakfast, lunch or supper. I had this dish several times as a child, but had not served it yet to my own kids. I fixed it for supper one night and they just loved it! Afterall who can beat a dish made with a creamy white gravy and dried beef. Any type of toast or biscuits will do to serve the gravy over. I served mine over this Whole Wheat Bread Recipe. Although this dish would also taste spectacular over this biscuit recipe. This recipe can easily be halved or doubled to your liking. The recipe source I obtained this from also suggested sprinkling a chopped boiled egg over the top…let me know if you try this!
- ¾ cup dry chipped beef, diced
- Boiling water
- ½ cup oil
- ⅓ cup flour
- 5 cups milk
- salt and pepper
- 4-6 slices sandwich bread, toasted
- Pour boiling water over chipped beef in a small bowl and let it set for 10-15 minutes. Drain well.
- Heat oil in a large skillet or dutch oven over medium heat. Add the chipped beef and cook for 3-5 minutes. Stir in the flour and cook for 1-2 minutes. Slowly pour in the milk and stir until smooth. Season with salt and pepper and cook over low heat until gravy is thickened, about 20-25 minutes (stirring constantly).
- To serve, spoon chipped beef gravy over toast torn into pieces. If desired, sprinkle with chopped boiled egg and paprika. Serves 4-5.
Adapted from The Good Home Cookbook
This post is linked to The Country Cook