Chipped beef was a standard breakfast option served to members of the United States Navy during the mid-twentieth century. It was easy enough to make in bulk, relatively inexpensive, and served the purpose of filling up the sailors before they headed out for the day.
Ingredients
- 2 (2.25-ounce) jars sliced dried beef, cut into ½-inch strips
- 3 tablespoons unsalted butter
- ¼ cup finely diced onion
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 0.12 teaspoon cayenne pepper
- ¼ teaspoon dry mustard
- 1 cup whole milk
- 1 cup half-and-half
- 1 tablespoon Worcestershire sauce
- 4 thick slices white bread, toasted and cut in half
- Smoked paprika (optional)
How to Make It
- In a medium bowl, cover the beef strips with warm water. Let soak for 2 minutes and drain.
- In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring, for 3 to 4 minutes, until soft.
- Stir in the flour, salt, black pepper, cayenne, and mustard. Cook for 1 minute.
- Add the milk, half-and-half, and Worcestershire sauce. Mix well.
- Bring to a boil, reduce the heat to low, and stir in the beef.
- Cook, stirring continuously, for 3 to 4 minutes, until the sauce has thickened.
- Place the toast slices on a plate and spoon an equal amount of the beef mixture over each toast.
- Sprinkle with a small amount of smoked paprika, if desired, and serve.
