Creamed Chipped Beef on Toast
Served over sourdough toast or toasted English muffins, there is nothing I love more for breakfast. Also a great quick dinner!
Served over sourdough toast or toasted English muffins, there is nothing I love more for breakfast. Also a great quick dinner!
- Carbohydrate 34.6499504126349 g
- Cholesterol 529.828333333333 mg
- Fat 191.722644166615 g
- Fiber 2.28243752858679 g
- Protein 21.7513562494542 g
- Saturated Fat 120.814249166658 g
- Serving Size 1 1 Serving (376g)
- Sodium 2482.95933333323 mg
- Sugar 32.3675128840481 g
- Trans Fat 13.4320299999828 g
- Calories 1916 calories
Step-by-step
- Separate the beef slices and tear into bite size shreds.
- Place the shreds in a colander and rinse under hot running water; drain well.
- In a saucepan, heat the butter until moderately hot.
- Add the beef and toss until curly, about 2 minutes.
- Gradually add the flour, stirring as you add.
- Add the milk and pepper.
- Cook, stirring constantly, until the mixture is thickened and smooth.
- Stir in the cheddar cheese, pimentos and peas.
- Cook until the cheese is completely melted and blended in.
- Serve the chipped beef over the English muffins or toast.
- Sprinkle with paprika.
Controlling heat dissipation in a heavy-bottomed saucepan prevents scorching when building a roux for dairy-heavy sauces.
- Use a 3-quart stainless steel saucier rather than a straight-sided pot; the curved interior allows whisk tines to reach every corner, preventing flour pockets from burning during the two-minute beef-tossing phase.
- Rinse the cured beef thoroughly under hot running water to strip away surface brine, mitigating the naturally high sodium content before the dairy is introduced.
- Whisk cold milk into the flour-butter paste gradually rather than dumping it all at once; a steady stream prevents lump formation and ensures starch granules hydrate evenly as the temperature rises.
- Fold sharp cheddar cheese in only after the bechamel has thickened completely, keeping residual heat low to prevent the milk proteins from separating into an oily texture.
Precision heat control makes the difference between a velvety sauce and a broken one. Starch thickeners require continuous movement until boiling point is achieved.
