Ingredients:
– 2 tbsp Unsalted Butter
– 2 tbsp All-Purpose Flour
– 1 ¼ cups Milk (at room temperature)
– 1/8 tsp Black Pepper
– 2 ¼ ounces Dried Beef (chopped)
– A Pinch of Cayenne Pepper
Instructions:
1. **Create the Roux Foundation:** In a small saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk vigorously until a paste forms. Let it cook for about a minute.
2. **Milk Magic:** Slowly, while stirring constantly, add the milk, pouring about ¼ cup at a time. This ensures a smooth gravy without lumps.
3. **Bring in the Beef:** Once all the milk is mixed in, sprinkle in the black pepper, chopped beef, and that pinch of cayenne for a hint of warmth.
4. **Thicken and Serve:** Let the mixture simmer until the gravy thickens, which should take about 3-4 minutes. Do a taste test and adjust seasonings if needed. Serve the velvety gravy immediately over crispy toast.
**Serving Suggestions:**
– **Herbs:** Garnish with fresh parsley, chives, or dill for a touch of freshness.
– **Bread:** While toast is traditional, you can also serve this creamy chipped beef gravy over warm biscuits or even a flaky croissant for a more indulgent treat.
**Tips for Perfection:**
– **Achieving Smooth Gravy:** The key to smooth gravy is the roux! Ensure you cook out the flour taste, and when adding the milk, pour it slowly while whisking constantly to prevent any lumps.
– **Dried Beef:** It’s salt-cured, so there’s no need to add extra salt. Taste before adding any. Enjoy!