Creamed Chipped Beef

Easy Creamed Chipped Beef with peas and pimientos. A hearty military classic that makes the perfect family comfort meal.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Rinse the beef under warm water. Tear into shreds and drain on paper towels.
2.5 ounces chipped beef
In a medium non-stick skillet over medium-high heat, melt the butter.
4 tablespoons butter
Add the green onions and chipped beef. Cook, stirring, until the onions are soft.
2 green onions
Sprinkle the flour over the onions and beef and continue cooking and stirring for an additional 2 or 3 minutes.
4 tablespoons flour
Slowly add the milk, stirring constantly. Bring the mixture to a strong bubble, then reduce the heat and cook until thickened. Stir in the pepper. Taste and add salt to taste only if needed.
2 cups milk, ½ teaspoon black pepper
Stir in the pimiento and peas and cook for a few minutes until the peas are heated through.
2 tablespoons diced pimiento, ½ cup frozen green peas
Serve over toasted bread.
8 slices bread

Dried chipped beef is usually located near the canned meats (such as tuna) in your store.
May be refrigerated for 4-5 days. To reheat, transfer to a saucepan over medium-low heat. You may need to add in a small amount of milk or water to get it back to a smooth gravy consistency.
Freezing is not recommended.