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

To stretch this survival-style meal even further, you can increase the milk to 3 1/2 cups and add an extra tablespoon of flour to make more sauce without using more beef. For a bit of flavor without adding more ingredients, you can lightly brown the roux a shade darker for a toastier taste. If you have them on hand, a pinch of black pepper or garlic powder is a nice touch, but the recipe is designed to stay true to the simple 4-ingredient idea. You can swap whole milk for 2% in a pinch, though the sauce will be slightly less rich; avoid using only water, as it will taste flat and thin. For serving, white bread is classic, but this is also great over leftover baked potatoes, rice, or even biscuits. Food safety tips: Keep the milk refrigerated until you’re ready to use it, and don’t leave the finished creamed chipped beef out at room temperature for more than 2 hours. Cool leftovers quickly, transfer to an airtight container, and refrigerate for up to 3 to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce and stirring often so it doesn’t scorch. Because the chipped beef is already cured and salty, avoid adding extra salt until you taste the finished dish.