My grandfather swore by this 4 ingredient survival meal when times were tough.

Prep the beef: Remove the dried chipped beef from the jar and gently separate any pieces stuck together. Rinse quickly under cool running water to remove some of the excess salt, then pat dry with paper towels. Slice or tear into thin ribbons and set aside.
Start the roux: In a large skillet or medium saucepan, melt the butter over medium heat. Once melted and foamy but not browned, sprinkle in the flour while whisking constantly to avoid lumps.
Cook the roux: Continue whisking and cooking the butter-flour mixture for 2 to 3 minutes, until it turns a pale golden color and smells slightly nutty. This cooks out the raw flour taste and builds the base for your creamy sauce.
Add the milk: Slowly pour in the milk while whisking steadily to keep the mixture smooth. At first it will look thin, but it will thicken as it heats. Scrape along the edges and bottom of the pan so nothing sticks or scorches.
Thicken the sauce: Bring the mixture to a gentle simmer, whisking often. Let it bubble softly for 4 to 6 minutes, or until the sauce becomes thick and creamy, about the consistency of a loose gravy. If it gets too thick, whisk in a splash more milk to loosen.
Add the beef: Stir the sliced chipped beef ribbons into the hot cream sauce, making sure they’re evenly distributed. Let the mixture simmer on low heat for another 2 to 3 minutes to warm the beef through and let the flavors meld. Taste and only add a tiny pinch of salt if needed—the beef is naturally salty.
Toast the bread: While the beef is simmering, toast slices of white bread until golden and crisp. This doesn’t have to be fancy; regular sandwich bread works perfectly. Arrange the toast on plates, either whole or cut into triangles.
Serve: Spoon the thick, creamy chipped beef mixture generously over the toasted white bread so it’s mostly covered and the sauce starts to soak in. Serve hot, with extra sauce on the side if you like things extra smothered.
Variations & Tips