Galley Talk

Homemade Cream Chipped Beef Recipe

This has been my all time favorite recipe of mine since my days of working at Chester County Hospital (West Chester, PA). Anyone who knew me would be certain to say it was on the menu in passing. I had many failed attempts until the Chef finally shared the secret.


  • (2) Knauss Dried Beef Packet (3 oz)
  • All Purpose Flour
  • Butter
  • Ground Black Pepper
  • White Whole Milk


Open your Knauss Dried Beef Packets. Tear over a large saucepan over medium heat. Drop 1 – 2 tablespoons of margarine or unsalted butter and saute until meat unsticks and before it’s too crispy. Drop 2 -4 tablespoons of all-purpose flour. Just enough that the meat is lightly coated white. Sprinkle ground black pepper to taste. Pour 2 – 3 cups of white whole milk, turn down the heat, and continuously stir until thick.  

Serve hot over toast and/or home-fried potatoes.


  • Be patient, avoid adding flour after liquid has been poured to avoid lumps.
  • Do not add salt, as the dry beef is salty enough.
  • If you need to add extra flour after the milk has been poured, scoop out some of the milk and blend flour into that and then reincorporate. 
  • Makes for a hearty hot meal.
  • You may substitute with half and half cream or even use a mixture of both (half and half with milk).
Hi, I’m Janet

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