Chip Beef & Gravy - Master Cookbook Recipe # 50
his Chip Beef & Gravy recipe is a nostalgic Southern classic with a special family history, inspired by Chris’s "Papaw" who served as an Army cook during WWII. Unlike standard versions, this recipe is uniquely served "Army style",layered over toasted bread and creamy mashed potatoes for a hearty, "SOS"-style meal that is pure comfort on a plate.
This is recipe #50 in Tammy’s Master Cookbook.
Ingredients
- 1 jar chipped beef (sliced thin)
- 1/2 cup salted butter
- 1/2 cup flour
- 1/2 tsp black pepper
- 2 1/2 cups beef broth
- 1/2 cup evaporated milk
- 1 tsp dried parsley (or fresh)
- Option: Rinse the beef to reduce saltiness.
Instructions
- Prepare the Roux: Melt the butter in a large skillet over medium-high heat. Sift the flour into the hot, melted butter and whisk until smooth.
- Brown the Flour: Add the black pepper. Cook on high heat, stirring constantly, until the flour turns a nice brown color (this creates a rich, toasted flavor).
- Combine: Add the chipped beef, beef broth, and evaporated milk to the skillet.
- Thicken: Use a gravy whisk and cook, stirring continuously, until the mixture becomes thick and bubbly.
- Finish: Stir in the parsley and pour the gravy into a serving dish.
Notes
How to Serve (The "Papaw Army Cook" Way): For a true WWII-style meal, place a slice of toasted bread on a plate, top it with a generous scoop of Recipe #674 Creamed Potatoes, and then cover and smother everything with the hot chipped beef gravy.
Tip: Since chipped beef is naturally very salty, rinsing it under cold water before adding it to the pan is a great way to control the seasoning of your final dish!
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Nutrition Facts
Calories
369Fat
30 gSat. Fat
18 gCarbs
15 gFiber
1 gNet carbs
15 gSugar
3 gProtein
9 gSodium
789 mgCholesterol
85 mg
