Marry Pioneer Woman Creamed Chipped Beef — this is one of those old recipes that sounds kinda… sad? But then you eat it and you’re like, why is this so good?? Creamy, salty, buttery, rich. All poured over toast. It’s cheap, fast, and hits that weird breakfast-for-dinner craving. Or breakfast-for-breakfast. Or I-just-woke-up-at-2pm-and-need-food.
Ingredients Needed
- 2 tablespoons butter: for richness and to start the roux.
- 2 tablespoons all-purpose flour: thickens everything up.
- 1½ cups warm milk (12 oz): warm is important. Don’t skip it.
- 1 (8 oz) jar dried beef, chopped: salty, savory, weirdly addictive.
- 1 pinch cayenne pepper: optional, but adds a little background heat.
- Bread, toasted: whatever you’ve got. Just make it crunchy.
How To Make Pioneer Woman Creamed Chipped Beef
Melt the Butter:
Grab a saucepan, medium heat, melt your butter. Don’t burn it. Just melt it. Easy.
Make the Roux:
Add flour to the butter. Whisk it like your life depends on it. No clumps. Let it bubble just a sec — don’t brown it.
Add the Milk:
Pour in the warm milk slowly. Like a little at a time. Whisk between each pour so you don’t end up with flour blobs. Bring it to a gentle boil. It’ll start to thicken — don’t stop stirring. Seriously.
Add Beef & Cayenne:
Toss in the chopped dried beef and your pinch of cayenne. Let it heat through. Stir a bit more. It’s done when it’s creamy and thick but still pourable.
Serve It Up:
Toast your bread. Make it golden. Crunchy. Slather the creamy beef all over. Don’t wait. Eat it hot. Maybe with a fork and knife if you’re fancy.
Recipe Tips
- Use warm milk so the sauce doesn’t fight you.
- Stir constantly when making the roux or it’ll lump.
- Add a splash more milk if it gets too thick.
- Go heavy on the toast — this stuff needs a good base.
- Season it your way. Salt, pepper, paprika, whatever works.
How to Store & Reheat
Room Temperature: No more than 1 hour. It thickens fast.
Fridge: Store in a sealed container for up to 3 days.
Freezer: Not ideal. Sauce separates. Just eat it fresh or refrigerate.
Reheat: Low heat in a pan with a splash of milk. Stir gently till smooth again.
Nutrition Facts (Approx. per serving)
- Calories: 274
- Sodium: 1,815mg (yep… it’s salty)
- Protein: 24g
- Fat: 9.6g
- Carbs: 23g
- Fibre: 0.9g
- Sugar: 3.2g
FAQs
What kind of beef is used in creamed chipped beef?
Dried beef in a jar. Usually in the canned meat section. Super salty. Chop it up small.
Can I use fresh beef instead?
Technically, yes. But then it’s not creamed chipped beef. It’s just beef gravy. Still good, tho.
Is this gluten-free?
Not unless you use GF flour and bread. Regular flour and toast = gluten.
Can I make it spicier?
Yeah, add more cayenne or throw in hot sauce at the end.
Why is mine too thick or too thin?
Too thick? Add milk. Too thin? Let it cook longer or use a touch more flour next time.
Pioneer Woman Creamed Chipped Beef Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy2
servings5
minutes10
minutes274
kcalClassic creamed chipped beef in a creamy, peppery sauce poured over hot toast — salty, rich, weirdly comforting.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups warm milk (12 oz)
1 (8-ounce) jar dried beef, chopped
1 pinch cayenne pepper
Bread, toasted
Directions
- Melt butter in a saucepan over low heat.
- Whisk in flour until smooth and slightly bubbly.
- Gradually add warm milk, whisking constantly.
- Bring to a boil, stirring until thickened.
- Stir in dried beef and cayenne.
- Serve hot over toasted bread.
Notes
- Always warm the milk first — helps it blend better.
- Keep stirring to avoid clumps.
- Add more milk if it thickens too much while sitting.
- Use crusty toast to keep it from going soggy.
