Chipped Beef Gravy
This post may contain affiliate links. Read our disclosure policy.
If you’re looking for a quick, budget-friendly comfort food recipe, this Chipped Beef Gravy is a nostalgic gem I rediscovered thanks to Meal Planning Mommies. Sarah Anne originally shared it, noting that the entire dish costs around $2 to make—which is pretty amazing for something so satisfying. It’s simple, hearty, and perfect for busy weeknights or cozy weekend breakfasts.
This dish instantly took me back to childhood, when my mom would serve chipped beef in those classic boil-in-a-bag meals. I loved it then, and making it now brings back all those warm, familiar flavors. The creamy gravy comes together in minutes, but be sure to serve it right away—if it sits too long, it tends to thicken. No worries, though: just stir in a splash of milk to loosen it up again. I served mine over toast, but next time I’m definitely trying it over flaky biscuits for an extra layer of comfort..
Ingredients for Creamed Chipped Beef Gravy
- BUDDIG BEEF
- MILK
- BUTTERMILK BISCUITS OR TOAST
- BUTTER
- FLOUR
- PEPPER
- NUTMEG
- CAYENNE
Instructions for Chipped Beef Gravy
Start by melting 4 tablespoons of butter in a large skillet over medium heat. If you’re planning to serve this over biscuits, now’s the time to preheat your oven so they’re ready when the gravy is. While the butter melts, tear or chop the chipped beef into bite-sized pieces. Add the beef to the skillet and cook until the edges begin to curl and crisp slightly—this adds great texture and flavor.
Once the beef is cooked, sprinkle in ¼ cup flour, ¼ teaspoon black pepper, ¼ teaspoon nutmeg, and a dash of cayenne for a gentle kick. Stir everything together and cook until the mixture becomes bubbly and fragrant. While the gravy base is heating, pop your biscuits in the oven or start toasting your bread—either works beautifully as a base.
Slowly pour in 2 cups of milk, stirring constantly to prevent lumps. Continue stirring until the mixture reaches a boil, then cook for about 1 minute, or until the gravy thickens to your liking. If it gets too thick, just add a splash of milk to loosen it up. Spoon the creamy, savory gravy over warm biscuits or toast and serve immediately. This recipe makes enough for 4 to 5 servings, perfect for a cozy breakfast or a nostalgic dinner.
Frequently Asked Questions
What kind of chipped beef should I use?
You can use jarred dried beef (often found near canned meats) or packaged deli-style chipped beef. Just make sure it’s fully cooked and slice or tear it into small pieces before cooking.
What if my gravy gets too thick?
No problem—just stir in a splash of milk to thin it out until you reach your desired consistency. This can happen if the gravy sits too long, so it’s best served fresh and warm.
Can I make this ahead of time?
You can prepare the gravy ahead and store it in the fridge for up to 2 days. Reheat gently on the stovetop, adding a little milk to loosen it up as needed.
What’s the best way to serve chipped beef gravy?
Traditionally, it’s served over toast or biscuits, but it’s also delicious over mashed potatoes, rice, or even egg noodles for a heartier meal.
Is this recipe kid-friendly?
Yes! The flavors are mild and comforting. If you’re concerned about the cayenne, you can leave it out or reduce it for a gentler version.
Can I double the recipe?
Absolutely. Just double all the ingredients and use a larger skillet to accommodate the extra volume. It’s great for feeding a crowd or saving leftovers.
Does chipped beef need to be cooked first?
Most chipped beef is pre-cooked and cured, so it just needs to be heated and crisped slightly in the butter for flavor and texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Slow Cooker Chicken and Gravy
- Hamburger Steak with Gravy
- Chicken Fried Hamburger with Gravy
- Sausage Gravy and Biscuits
Chipped Beef Gravy
Real Mom Kitchen
Equipment
Ingredients
- 4 oz Buddig Beef two 2 oz pkgs
- 2 cups milk
- 1 tube buttermilk biscuits or toast (I did toast, 1 1/2 slices per person)
- 4 Tbsp butter
- ¼ cup flour
- ¼ tsp pepper
- ¼ tsp nutmeg I didn’t add this
- dash of cayenne
Instructions
- Melt 4 Tbsp butter over medium heat in a large skillet. Preheat your oven if you are making biscuits. Tear the beef into pieces (I cut mine up) and cook in the butter until the edges curl up.
- Once your meat is done, add 1/4 cup flour, 1/4 t. pepper, 1/4 t. nutmeg and a dash of cayenne pepper. Stir and cook until bubbly. While this is heating, either put your biscuits in to bake or make toast to serve the gravy on.
- Add 2 cups milk, stir constantly until boiling. Cook 1 min. or until to your desired thickness. Serve over biscuits or toast. Serves 4-5.
