Old School Chipped Beef Gravy

Old School Chipped Beef Gravy




5 min


15 min


milk-I use skim, but don't tell Dad or Mr. Teacher 6 cups
all purpose flour-I use King Arthur's. 1/2 cup
dried beef 1-4.5 oz. jar
butter 1-2 tbsp
salt to taste and lots of cracked black pepper
sliced and toasted bread-I like Dave's Killer White Bread 6-12 slices


The Teacher's Table

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Old School Chipped Beef Gravy is a classic meal that my dad would make my sisters and I for breakfast on the weekends. It brings back memories of being a little girl and freezing winters on our farm in Upper Michigan. When you want a hearty, filling, tasty, quick breakfast that will feed several people without spending a fortune, make Old School Chipped Beef Gravy.

    1. Put 5 cups milk into a sauce pan and reserve one cup of milk in the measuring cup.
    2. Add your flour to the reserved 1 cup of milk and whisk it until it is smooth.

    1. Turn on the sauce pan over medium heat.
    2. Stir the slurry into the plain milk. Make sure it is all combined.
    3. Cook stirring every few minutes until the mixture thickens. 
    4. While the milk is getting hot and thick, start toasting your bread. You can keep it warm in the oven. You will also want to slice the dried beef up into bite sized pieces. I just dump it out of the jar, cut it into 4ths and then in half.
    5. When the milk is thick add at least 1 tablespoon of ground black pepper. Wait to add salt.Add your dried beef and stir everything until it is combined. 
    6. Let it cook about 1 minute more. Now taste it to see if it needs salt. The meat is very salty. Add even more pepper if you like it to have a kick.

7. Now you can break the toast into chunks in a bowl and pour your gravy over the top or serve the toast whole with just the gravy in a bowl and dunk. You decide. I’m a toast chunks in a bowl kinda girl. Enjoy!

Check out how this recipe became a family favorite. Read my latest post A Classic Winter Breakfast.

The Teacher's Table

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