Chipped Beef Gravy is a nostalgic recipe for me. I remember having it as a kid. At the end of the meal when all of the mashed potatoes were gone, we would sop up the remaining gravy with a piece of bread. This recipe definitely makes me think of my dad – I sure do miss him!
More than likely my mom taught me how to make gravy when I was growing up, but as an adult I’ve steered clear of making it. It’s intimidating. When I saw this recipe on Diners, Drive-ins and Dives, I knew I had to give it a shot. Boy, am I glad that I did!
Chipped Beef Gravy
1 tablespoon Butter
1/2 tablespoon Flour
1/2 tablespoon Garlic Powder
1/4 tablespoon dried Rosemary, chopped
3 cups Heavy Whipping Cream
1/4 teaspoon Salt
1 jar Dried Beef, chopped
- In a skillet, melt 1/2 tablespoon butter and add your flour. Cook (and stir) until it turns light brown (around 4 minutes). Place contents in a separate bowl.
- Melt remaining 1/2 tablespoon of butter. Add in garlic powder, rosemary and cream and bring to a boil. Add the butter-flour mixture. Reduce the heat, simmer for 7 minutes and stir occasionally. Add in chopped dried beef and continue simmering for an additional 8-12 minutes. Add salt and pepper.
- Serve over mashed potatoes, toast, or whatever tickles your fancy!
Adapted from Chipped Beef on Toast recipe
The rosemary really made this recipe! When I put the first bite in my mouth, it was so scrumptious that it literally melted my taste buds. Trent said it was also the heavy whipping cream (since I don’t normally cook with it). Either way, this recipe gets a 10 out of 10 in my book!