If you grew up in the Midwest like I did, there’s a good chance that this was the first savory recipe you learned to make on your own. My mom taught me how to make roux and gravy starting with this concoction. Once I knew how to make gravy, I felt confident to try cooking whole meals in the kitchen.
The creamed chipped beef I’ve tried in restaurants and from the freezer aisle does not taste as vivid as homemade. I’m not sure what the difference is other than the meat. Good dried beef shouldn’t just taste like salt and MSG. Rather, it should taste almost as robust as pastrami. I prefer Carl Buddig dried beef for this recipe. I’ve tried other brands, but the resulting gravy loses some of its richness.
This can also be served on toast, but my family eats it with biscuits.
Dried Beef on Biscuits
- 1/2 cup butter
- 1/2 flour
- 4 cups milk
- 10-12 ounces chipped dried beef, cut into 1/2″ strips
- pepper to taste (1/2 to 1 teaspoon)
- Warm biscuits for serving
Melt butter over medium heat in a dutch oven. Sprinkle flour over melted butter and stir with a whisk to combine into a smooth paste. Heat flour and butter mixture until it has bubbled gently for a couple minutes. Slowly whisk in milk, making sure mixture is free of lumps. Stir gently and constantly until milk mixture comes to a gentle boil. Keep stirring until mixture has boiled for two minutes, or until gravy is thick. Fold in dried beef and remove from heat.
Serve over split biscuits.