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Aldrick Winters

Classic Shit on a Shingle Recipe (Creamed Chipped Beef on Toast)

This old-school comfort dish features creamy, savory chipped beef in a rich white gravy served over crisp toast. It’s salty, buttery, and deeply satisfying perfect for a quick breakfast, brunch, or budget friendly dinner.
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Servings: 4
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Video

Ingredients
  

  • slices – white sandwich bread
  • tablespoons – unsalted butter
  • tablespoons – all-purpose flour
  • cups – whole milk
  • ounces – dried chipped beef
  • teaspoon – freshly ground black pepper
  • pinch – salt (optional, to taste)

Equipment

  • Large skillet Rinse chipped beef briefly under cold water if you prefer a less salty flavor.
  • Whisk For extra richness, substitute ½ cup of milk with heavy cream.
  • Toaster Serve over biscuits or mashed potatoes instead of toast for variation.

Method
 

  1. Toast the bread slices until golden brown and crisp, then set aside on serving plates.
    Melt the butter in a large skillet over medium heat until fully melted and slightly bubbly.
    Sprinkle in the flour and whisk continuously for 1–2 minutes until smooth and lightly golden.
    Slowly pour in the milk while whisking to prevent lumps, cooking until the sauce thickens and coats the back of a spoon.
    Stir in the chipped beef and black pepper, then simmer for 3–5 minutes until heated through and creamy. Taste before adding salt, as the beef is naturally salty.
    Spoon the hot creamed beef evenly over the toasted bread and serve immediately while the gravy is smooth and velvety.

Video