Chipped Beef in Creamy Beef Gravy

Introduction

This is a crowd-size chipped beef gravy built on browned flour, evaporated milk, and 6 quarts of beef stock, so you get a thick, spoonable sauce that still pours over toast. It fits breakfast service, brunch, or any meal where you need a hot dish that can feed a lot of people without last-minute work.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 60

Ingredients

• 1 ½ pound (680 g) fat (butter preferred)
• 1¼ lbs (560 g) flour
• 2 cans (24 oz) evaporated milk
• 6 quarts (6 L) beef stock
• 15 pounds (6.8 kg) chipped beef
• 1 bunch parsley
• ¼ oz (7 g) pepper

Instructions

1. Brown the flour in the melted fat.
2. Dissolve the milk in the beef stock, and then add that to the pot.
3. Stir this together slowly to prevent lumping, and then add the beef.
4. Cook for a few minutes, add the parsley and pepper, and serve over toast.

Variations

• Use butter for the fat if you want a fuller, rounder flavor; a neutral cooking fat makes the beef taste more forward.
• Reduce the chipped beef to 12 pounds for a looser gravy with less meat in each spoonful and a slightly less salty finish.
• Swap half of the evaporated milk for whole milk if you want a lighter sauce; the gravy will be a bit less rich and slightly thinner.
• Double the parsley if you want a fresher finish and more color in the final dish.
• Change the final serving step and spoon the gravy over split biscuits or baked potatoes instead of toast; it turns the dish into more of a supper plate.

Tips for Success

• Brown the flour until it smells nutty and turns light tan; if it gets dark brown, the gravy can taste scorched.
• Add the beef stock and evaporated milk slowly while stirring so the roux stays smooth and lump-free.
• Taste a piece of chipped beef before adding it; if it is very salty, a quick rinse and thorough drain will balance the finished gravy.
• Add the parsley at the end so it keeps its color instead of turning dull in the pot.
• Stop cooking when the gravy coats the back of a spoon; it will tighten a little more as it sits.

Storage and Reheating

Cool the gravy quickly and transfer it to shallow airtight containers. Store it in the refrigerator for up to 4 days or in freezer-safe containers for up to 2 months.

Reheat on the stovetop over low heat, stirring often and adding a splash of beef stock or milk if it has thickened too much. You can also microwave individual portions in short bursts, stirring between each burst until hot.

FAQ

Can you cut this recipe down for a smaller group?

Yes. Divide every ingredient by the same amount, and use a pot large enough to leave room for stirring once the liquid goes in.

Do you need to rinse the chipped beef first?

Only if it tastes very salty straight from the package. A quick rinse and good drain can keep the gravy from getting too sharp.

Can you use regular milk instead of evaporated milk?

You can, but the gravy will be less rich and usually a little thinner. If you make that change, simmer a bit longer to reach the same body.

Why did the gravy turn lumpy?

That usually happens when the beef stock and milk go into the browned flour too fast. Add the liquid gradually and stir continuously to keep the texture smooth.