Creamed Chipped Beef
1 (5 oz.) jar dried chipped beef
3 1/2 cups half-and-half (or milk or cream)
3 tablespoons all-purpose flour
1/3 cup unsalted butter
freshly ground pepper, to taste
Melt butter in a large pan over medium-high heat.
Tear chipped beef into small pieces and add it to the butter.
Cook beef for 10-12 minutes, or until the edges begin to curl. The meat will release some of its salt as it cooks.
Gradually add flour to the pan, stirring until a thick paste forms.
Pour in half-and-half and reduce heat to medium-low. Continue stirring until thick and creamy.
Cook for at least 20 minutes, stirring occasionally, until desired consistency is reached.
Toast 4-6 pieces of bread and set aside.
Once desired thickness is reached, bring sauce back up to a boil and whisk vigorously for 1 minute.
Taste and season with pepper (salt is probably unnecessary) and place a combination of beef and sauce over toast.
Serve immediately and enjoy.