Chipped Beef on Toast (or Biscuits)
Dried beef in a creamy sauce smothers fresh, fluffy biscuits.
Chipped beef on toast is a meal familiar to many in the military, although most military members probably know it by another name … S.O.S. This is a quick and easy meal that I’ve modified to meet my family’s taste buds. The original recipe calls for dried beef which we found too salty. I normally use inexpensive round steak that I cut into small pieces. I have also used ground beef and even breakfast sausage. Be creative! (If you look carefully at the pictures, you’ll notice that I used biscuits instead of toast. I had a blonde moment and forgot to make bread! Biscuits were faster!)
Ingredients
1 pound beef round steak (or meat of your choice), cut into bite-sized pieces
1 small onion, chopped
2 tablespoons olive oil
2 tablespoons butter (or additional olive oil)
¼ cup Better Batter Gluten-Free Flour
2-4 cups milk
Seasonings to taste (salt, pepper, garlic powder, onion powder)
Bread (or biscuits, store-bought or homemade–Whatever you have on had is fine. You could also try one of our bread recipes, like this one for Brioche Sandwich Bread.)
Directions
- Cook onion in olive oil/butter over medium heat until onions are translucent.
- Add meat and cook until meat is cooked through.
- Add flour to meat and onions. There should be oil/butter still in the pan for the flour to mix with. If the oil/butter has been absorbed by the onions and/or meat, you may need to add more oil/butter.
- Allow flour, meat, and onion mixture to cook for about 2 minutes. Stirring frequently.
- Add milk and bring to a simmer.
- Allow to cook until the gravy/sauce starts to thicken. If it gets too thick, add more milk.
- Season to taste.
- Serve over toast or biscuits.