Chipped Beef On Toast

This is stick-to-your-ribs comfort food with a military pedigree, the dish generations of cooks affectionately call SOS. It’s humble on purpose: ground beef, a simple milk gravy, and toast, the kind of supper that fills a hungry house for next to nothing.

The whole thing hinges on the gravy. You melt butter, whisk in flour to make a quick roux, then add the milk slowly and keep whisking. That steady stream and constant stirring is what keeps the gravy silky instead of lumpy. Once it simmers up thick, the browned beef goes in.

Spoon it generously over toast and the bread soaks up the creamy gravy at the edges while staying sturdy in the middle. Twenty minutes, one pan, and dinner is done.

Kitchen Tips

• Add the milk slowly while whisking constantly; that’s the trick to a smooth, lump-free gravy.
• Cook the flour in the butter for a minute before adding milk so the gravy doesn’t taste raw or pasty.
• Season generously with salt and pepper; this is a plain dish, so the seasoning carries it.

Variations

• Serve it over biscuits or mashed potatoes instead of toast.
• Use traditional dried chipped beef for the classic version, or add a pinch of garlic powder and a dash of Worcestershire for more depth.