Chipped Beef on Toast
This recipe prepares a rich, creamy chipped beef sauce infused with garlic, rosemary, and shallots, served over toasted sourdough. It involves making a classic roux and simmering aromatics in heavy cream to create a savory, comforting dish. Ideal for a hearty breakfast or a nostalgic main course.
Equipment
- 1 Small Saucepan For preparing the roux
- 1 Large Saucepan For preparing the main cream sauce
- 1 Whisk Essential for smooth roux and thickening the sauce
- 1 Fine-Mesh Strainer For achieving a silky-smooth sauce
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping
Ingredients
Main
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- 3 shallots minced
- 12 cups heavy cream
- 1 teaspoon salt
- 1 tablespoon black pepper
- Chipped beef for serving
- Sourdough toast for serving
- Chopped fresh parsley for garnish
- Paprika for garnish
Instructions
- In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
- In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
- For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.
Notes
This classic creamed chipped beef recipe benefits from careful execution. For the roux, ensure it's a light, nutty brown, which adds depth of flavor without tasting raw. When simmering the cream, maintain a gentle heat to prevent scorching, and stir frequently, especially after incorporating the roux, to achieve a velvety-smooth consistency. The specified straining step is crucial for a refined sauce, free of herb bits or shallot pieces; if you prefer a chunkier texture, you can omit straining. Chipped beef can be quite salty; a quick blanch in hot water before adding to the sauce can help reduce salinity if preferred. Serve immediately over perfectly toasted sourdough for the best texture contrast, and don't skimp on fresh parsley and paprika for a vibrant finish.