Creamed Chipped Beef on Toast

Ingredients

• 8 oz dried chipped beef
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1 tsp coarsely ground black pepper
• 1/8 tsp freshly grated nutmeg
• 1/2 tsp Worcestershire sauce
• 8 slices white sandwich bread, toasted

Before you cook

• Separate the sheets of chipped beef and put them in a bowl.
• Pour boiling water over the beef and let it stand 1 minute to pull out excess salt.
• Drain the beef, press it dry between paper towels and tear it into rough 1-inch pieces.
• Measure the milk into a pitcher.

Steps

1. Melt the butter in a 10-inch skillet over medium heat.
2. Add the torn chipped beef and cook 3 minutes, stirring, until the edges frizzle and curl.
3. Sprinkle the flour over the beef and stir constantly for 2 minutes, keeping the roux pale.
4. Pour in about half the milk while whisking hard, and keep whisking until the mixture is smooth and very thick.
5. Pour in the remaining milk in a steady stream, still whisking.
6. Bring the sauce to a gentle simmer and cook 4 to 6 minutes, stirring often, until it is thick enough to hold its shape on a spoon.
7. Stir in the black pepper, nutmeg and Worcestershire.
8. Taste before salting; the beef usually supplies plenty.
9. Toast the bread and set two slices on each plate.
10. Ladle the creamed beef over the toast and grind more pepper on top.