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Chipped Beef and Gravy

Russ Myers


This recipe makes a delightfully warm addition to any breakfast menu. Simple to prepare and very tasty.

★★★★★ 2 votes
4-6 servings
5 Min
10 Min
Stove Top


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2 pkgs. "Buddig" original beef, smoked, chopped and pressed
1/4 C. all-purpose flour
2 C. milk
1/3 C. water
6 Tbs. vegetable oil, divided
salt to taste
pepper to taste
bread, for toast

How to Make Chipped Beef and Gravy


  • 1Cut chipped beef into small bite-size pieces. Heat 4 Tbs. oil in skillet to medium temperature. Add chipped beef pieces, cook until hot, stirring to break up beef pieces. Stir in flour until a thick paste is formed. Add remaining 2 Tbs oil.
  • 2Gradually stir in milk and water. Cook until bubbly. Simmer 5 minutes over low heat. Season with salt and pepper.
  • 3Serve hot over toast. Gravy may be thickened by using additional milk, or thinned by using additional water.

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About Chipped Beef and Gravy

Course/Dish: Beef, Meat Breakfast
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom

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