Ingredients
Equipment
Method
- Remove the dried beef from its packaging and roughly chop it into bite sized pieces. If your beef tastes extremely salty, rinse it briefly under warm water and pat dry with paper towels to remove excess salt.
- Place your skillet over medium heat and add the butter. Let it melt completely, swirling the pan occasionally to coat the bottom evenly.
- Sprinkle the flour over the melted butter and whisk continuously for about 1 minute. This cooking step removes the raw flour taste and creates the foundation for your silky gravy.
- Pour in about 1/2 cup of milk while whisking vigorously to prevent lumps. Continue adding milk in small batches, whisking constantly, until all the milk is incorporated.
- Keep whisking over medium heat for 4 to 5 minutes until the gravy thickens enough to coat the back of a spoon.
- Stir in the chopped dried beef, black pepper, onion powder, and garlic powder. Taste before adding any extra seasoning as the beef will release some salt into the gravy.
- Reduce heat to low and let the mixture simmer for 2 to 3 minutes to allow the beef to warm through and the flavors to come together.
- While the gravy simmers, toast your bread until golden brown and crispy.
- Place the toasted bread on plates and ladle generous amounts of creamed beef over each slice. Garnish with fresh parsley if desired and serve immediately while hot.
Notes
Soaking extremely salty dried beef in warm water for 5 minutes before chopping dramatically improves the flavor balance. Use room temperature milk to prevent lumps. Store leftover creamed beef in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk to thin if needed.