While it’s not solely a Southern thing, few Southerners grew up without encountering the glory of chipped beef gravy. This is a breakfast staple in the South, because it’s so easy to make, and it’s quick. Whatever you call it – creamed chipped beef, “Stew On a Shingle,” or some other variation – it’s all the same. Don’t bother trying to fix it up, because however you might try to make it fancy and presentable, the plate will always look a mess. That’s part of the appeal! if you haven’t already, you just have to acquaint yourself with this classic.
Creamed Chipped Beef Gravy
- 3 tbsp butter
- 3 tbsp flour
- 2 ½ cups milk
- 1 jar Armour dried beef, slived into ½ inch pieces 4.5 oz
- ½ tbsp course ground pepper
- Add the butter to a large saucepan set over medium heat.
- When melted, sprinkle in the flour.
- Whisk constantly until there are no lumps, about a minute until the mixture has slightly darkened.
- Slowly pour in the milk, whisking constantly. Keep whisking until there are no lumps.
- Cook until the sauce thickens, just a couple minutes.
- Add black pepper.
- Stir well, and then add the dried beef.
- Cook for a couple minutes to warm the beef.
- Season the mixture with salt to taste, but remember that the beef is already pretty salty. If in doubt, you might wait until after the beef warms up and taste. Sometimes you won't need to add any salt at all.
- When warm, spoon mixture over your bread of choice. Toasted and un-toasted white load bread works well, as do biscuits.