Ingredients:

  • 8 oz dried chipped beef, thinly sliced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, cold
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp coarsely ground black pepper
  • 5 thick slices sourdough loaf
  • 1 tsp Worcestershire sauce

Instructions:

  1. Rinse the chipped beef under cool water. Pat thoroughly dry with paper towels and tear into bite-sized ribbons.
  2. Melt the butter in a heavy-bottomed skillet over medium heat. Add the beef and sauté for 3 minutes until the edges are mahogany-colored and slightly crisp.
  3. Sprinkle the flour evenly over the beef and butter. Stir constantly for 2 minutes to cook out the raw flour taste without burning.
  4. Reduce heat to medium-low. Slowly pour in the milk, 1/2 cup at a time, whisking vigorously between additions to ensure a smooth, lump-free tempering.
  5. Simmer the sauce for 8 minutes until thickened. Stir in the nutmeg, black pepper, and optional Worcestershire sauce.
  6. Toast the sourdough slices until dark gold and rigid. Pour the creamed beef generously over the toast and serve immediately.