We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. This creamy chipped beef gravy is delicious over homemade buttermilk biscuits or soft rolls, or you can serve it over toast.
Let’s get started!
When making gravy, you can easily adjust the amount by keeping your proportions in mind. For every cup of milk that you want to use, use 1 tablespoon of butter and one tablespoon of flour.
Before starting on the gravy, soak the dried beef in water to reduce the salt content. If you are not good at multi-tasking, you can wait about 15 minutes and drain the beef then tear or chop it into bite-sized pieces. I just let it soak while I start the gravy, then drain and chop it just before adding it to the gravy. Totally your choice!
Melt the butter in a skillet.
Add the flour, stirring constantly. When it is well-mixed and bubbly, cook for 1 more minute, stirring constantly.
Add the milk a cup at a time, mixing well with each addition.
When all the milk is added and the gravy starts to thicken, add your seasonings. I like to add beef bouillon granules and Tabasco or cayenne pepper. If you haven’t already done so, drain the beef and slice it (I just use kitchen shears to cut off bite-sized pieces of the whole stack right over the pan – the pieces separate as soon as you stir it). Add the beef (or sausage if you are making sausage gravy) to the gravy and continue to simmer until the sauce is thickened and the beef is heated.
Serve over buttermilk biscuits, toast, or soft rolls.
Chipped Beef Gravy
Ingredients
- 4.5 oz jar dried beef
- 4 Tbsp butter
- 4 Tbsp flour
- 4 cups milk
- 2 tsp beef bouillon granules
- dash hot sauce
Instructions
- Soak the dried beef in a bowl of water for about 15 minutes to reduce the saltiness. Drain.
- Tear or cut beef into bite-sized pieces; set aside.
- Melt butter in a large skillet. Over medium heat, stir in flour and continue to cook, stirring constantly, for 1 minute. Gradually add milk, a little at a time, stirring constantly with a whisk.
- After all milk has been added, add beef bouillon and hot sauce. Simmer over medium low heat, stirring frequently, until thickened to your preference.
- Add beef and heat through. Serve over buttermilk biscuits or toast.
Notes
Nutrition
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Carolyn
I made this easy with canned biscuits. I fully expected my picky eaters to turn up their noses at this meal but they both surprised me with positive responses.
Mary Ann
I’m so glad your picky eaters liked it! Thanks for letting me know. 🙂