Ingredients
Equipment
Method
- Place your large skillet over medium heat and add the butter, letting it melt completely within about 30 seconds.
- Sprinkle the flour over the melted butter and stir constantly for about 1 minute until you have a smooth paste.
- Pour in the milk while whisking continuously to prevent lumps from developing.
- Keep whisking until the mixture reaches a gentle simmer and thickens noticeably, which takes about 2 minutes. The gravy should coat the back of a spoon.
- Tear the chipped beef into bite-sized pieces and stir them into the gravy, heating through for about 1 minute.
- Grind black pepper generously over the gravy and taste for seasoning, adding more pepper or even a pinch of salt if needed.
- While the gravy cooks, toast your bread until it's golden and crispy on all sides.
- Arrange the toasted bread on serving plates and ladle the creamy beef gravy generously over the top. Serve immediately while everything is hot.
Notes
Keep your heat at medium to prevent the gravy from scorching. Whisk constantly from the moment you add the milk until the gravy reaches its final thickness. Taste the gravy before serving and adjust seasoning as needed, since chipped beef varies in saltiness by brand. Don't skip the toasting step - it's the difference between a satisfying meal and bread soup. Store the gravy and beef mixture separately from the toast in airtight containers for up to 3 days.