Cream Chipped Beef Recipe

Prepare the beef

Separate the dried chipped beef slices and chop into bite-sized strips (about 1/2-inch). Set aside.

Render butter and make roux

In a medium skillet or saucepan over medium heat, melt 3 tablespoons butter until foaming but not browned (about 1–2 minutes). Sprinkle in 3 tablespoons flour and whisk continuously for 1–2 minutes until mixture is pale golden and smells slightly toasty.

Add milk and half-and-half

Gradually whisk in 2 cups whole milk and 1 cup half-and-half, adding a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking constantly, until it begins to thicken (about 3–5 minutes).

Season and finish

Stir in 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Add the chopped chipped beef and stir to combine. Reduce heat to low and simmer gently 2–3 minutes so beef warms through and flavors meld. Taste and adjust salt/pepper as needed. If sauce is too thick, whisk in up to 2 tablespoons additional milk. Stir in 1 tablespoon chopped fresh parsley if using. Keep warm, covered, on very low heat while preparing sides and bread.

Grits (quick method)

Bring 4 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Slowly whisk in 1 cup quick grits. Reduce heat to low and simmer, whisking occasionally, for 5 minutes until thickened. Stir in 1 tablespoon butter. Keep covered and warm. Serve portion alongside cream chipped beef.

Home fries (pan-fried potatoes)

If you choose home fries, parboil 1 lb diced russet potatoes in salted water for 5 minutes until just tender but not falling apart. Drain thoroughly and pat dry. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the potatoes in a single layer and let sear undisturbed 3–4 minutes to develop a crust. Add 1/2 cup thinly sliced onion and 1/4 cup diced bell pepper (optional). Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Continue to cook, stirring occasionally, until potatoes are golden and cooked through, about 8–10 more minutes. Keep warm.

Mashed potatoes (alternative potato side)

For a smoother potato side, boil 1 lb peeled cubed potatoes in salted water until tender, about 12–15 minutes. Drain and return to pot. Add 1 tablespoon butter, 1/4 cup milk, and 1/2 teaspoon salt. Mash to desired consistency, adjusting milk for creaminess. Keep warm.

Toast with butter

If guest wants toast with butter, toast 2 slices of bread to desired doneness (in toaster or under broiler). Immediately spread with 1 tablespoon butter so it melts into the bread. Serve alongside platter.

Toast with jelly

Toast 2 slices and spread 1 tablespoon jelly or jam on one slice (or both) as requested. Serve on the side so guest can choose to add to bite of chipped beef if desired.

No toast

If the guest requests no toast, serve bread un-toasted on the side or omit entirely per preference.

Plate a generous portion of chosen side (grits, home fries, or mashed potatoes). Spoon the warm cream chipped beef over or beside the side so diners can mix as desired. Garnish with chopped parsley and offer hot sauce on the side if desired. Serve immediately while hot.