Creamed Chipped Beef Gravy – Chip Beef Gravy on Toast




The Wolfe Pit makes Cream Chipped Beef Gravy on toast for breakfast!

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41 replies
  1. Steve Logan
    Steve Logan says:

    Also, on gravy, hot roux plus cold liquid in this case, = no lumps in gravy after heating to a boil while stirring. No thickener comes to its full thickness until it reaches a boil.also is better on toast.

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  2. land otter1
    land otter1 says:

    Nasty… My mother made that for us for years… I always hated it. She wouldn't use sausage because she didn't like it. Bout made me tear up when you added that nastiness to that wonderful gravy….

    Reply
  3. Jeffery Jones
    Jeffery Jones says:

    Dang does that look good!!! On a cold winter morning that there is a stick to your ribs culinary creation. I used to make 40 gallons of this every morning in a jacketed steam kettle for a diner I worked for. We used white pepper instead of black and added just enough beef broth to give it that extra something. I like your idea with the Worcestershire sauce. Very nice. 2 poached eggs on top off that is a nice added touch as well. Really enjoying your videos.

    Reply
  4. Dwight Mannsburden
    Dwight Mannsburden says:

    I found out by something the hard way…..The dried meat which is cured in salt is ridiculously salty. Soak the meat in hot water to get rid of the excess salt and then add whatever salt you deem necessary to your taste

    Reply
  5. The Gaming Paladin
    The Gaming Paladin says:

    over biscuits definitely sounds like the way to go, as to me doing it over toast has issues, for one the toast gets mega soggy, and tough around the edges, not cool.

    also biscuits would be more sustaining, which is another issue i have with chipped beef, i think to my own version i will also use onions and mushrooms, mostly because they work well with beef in general.

    Reply
  6. RB Brown
    RB Brown says:

    I put the beef in the skillet with butter. After the butter melts, I add the flour, (not a whole cup of flour), then I let the meat/butter/flour cook, so the gravy doesn't have a raw taste. Then I slowly add milk and stir, stir, stir.

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  7. Zuzu
    Zuzu says:

    I 've watched a couple videos on this subject and I've yet to see the way I do it. I always sauteed the beef in the butter before adding in the flour. It gave it a little crispness and also helped the flour to incorporate.

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  8. RICHARD PETREY
    RICHARD PETREY says:

    I first had a "creamed beef " dish famously known as SOS in my beloved Marine Corps in a1970 mess hall at San Diego. It was made with ground beef but damn good with hash browned potatoes and over easy eggs.

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  9. RICHARD PETREY
    RICHARD PETREY says:

    My step dap made this every weekend and I loved it with Louisiana Tabasco Sauce on toast!!!!!!!! Loved even more once I had it with ground meat after joining the Marines in 1970. I put it hash browns, toast fried eggs, and everything on the tray. Yummmmmmmmm!!!!!!!!!

    Reply
  10. Kacey Anderson
    Kacey Anderson says:

    So I have a noob question, please forgive me. How do you open the jar? I'm talking about the Armour brand with the blue label. The first can I bought I ended up using a knife to pry under the blue plastic band and cut it. I feel like there has to be a safer and easier way.

    Reply
  11. fall22123
    fall22123 says:

    Is that too salty?  I made this where the recipe said to soak the beef in hot water to remove some of the salt or it will be too salty.  It came out kind of bland and I actually had to add some salt to it.  Dried beef from the jar is very salty on it's own. 

    Reply

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