When I was a kid, my mom sometimes bought Stouffer’s Creamed Chipped Beef. It came frozen in a box, with just enough for one or two servings. We’d microwave it and serve it on top of torn-up toast for a cozy, warming lunch.
Over the years, my local grocery store stopped carrying it and I missed eating one of my favorite comfort foods, but then my mother-in law shared her recipe and I learned how easy it is to make creamed chipped beef at home. Plus, the homemade version is slightly less processed than the store-bought variety, although it still contains processed meat, so it’s not the healthiest meal. This simple, humble meal doesn’t look like much, but it’s truly delicious.
Creamed Chipped Beef on Toast
- One 10-oz. package of Buddig brand (or similar) beef lunch meat
- 1 to 2 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- Toasted bread (about two slices per person)
Cut beef into slices or strips and cook in butter in a skillet. In a separate medium-sized mixing bowl, whisk together flour and milk, then pour the milk mixture over the beef. Bring to a boil, stirring constantly. Add extra milk if needed. Serve over broken-up pieces of toast, or serve over biscuits. This makes about four modest-sized servings. If you want to serve four people but really want to smother your toast, double the amount of beef, butter, flour, and milk in the recipe.
As with many old recipes, some ingredients/sizes are no longer available. I cannot find any 10 oz. packages of beef lunchmeat. 2 oz. packages are about the only ones available now. (I buy the Lunch Mate brand at Aldi!) I like that I can vary the amount of milk to make this thicker or thinner than the prepackaged stuff. Thank you for sharing!