Creamy Dried Beef Gravy

There’s something truly nostalgic about a plate of creamy dried beef gravy ladled over warm biscuits. It’s simple comfort food that makes you feel right at home.

This recipe has been a staple in kitchens for decades, gracing the kitchen table most often for breakfast, but it makes a great, easy dinner when needed. Whether you grew up eating chipped beef gravy on toast or gravy-laden biscuits, this dish is a timeless classic.

Creamy Dried Beef Gravy

My Creamy Dried Beef Gravy recipe is quick and simple and uses pantry staples. With just five ingredients and a few easy steps, you’ll have a hearty dish that’s sure to please the whole family.

This recipe will feel familiar if you’ve made my sausage gravy before. Cream gravy follows a simple 2:1 ratio – 2 Tablespoons of butter and 2 Tablespoons of flour for every 1 cup of milk. Remember this if you ever need to adjust the recipe for a larger crowd or prefer a different consistency.

Chipped Beef vs. Dried Beef

Before we move on, let’s clarify something that often confuses people, including me: the difference between dried bee and chipped beef.

• Chipped Beef: This refers to thinly sliced, dried, and salted beef that is often packaged in jars or vacuum-sealed bags. It’s the traditional ingredient in dishes like creamed chipped beef.
• Dried Beef: Essentially the same as chipped beef but sometimes sold under a different name. Jarred dried beef tends to be saltier than the Buddig variety.

Both can be used interchangeably, but rinsing jarred varieties can help tone down the saltiness.

Gather Your Ingredients

• Dried Beef: This recipe calls for 2 (2-ounce) packages of Buddig Original Deli Thin Beef or 2 (2.5-ounce) jars of dried beef. Both options work great, but if you’re using jarred dried beef, you may want to rinse it to reduce the saltiness.
• Butter: Four Tablespoons to create the base of your roux.
• Flour: Four Tablespoons of all-purpose flour to thicken the gravy.
• Milk: Two cups of milk

How To Make Creamy Dried Beef Gravy

1. Prepare the Beef: Start by cutting your dried beef into small squares. If you’re using jarred dried beef, rinse it under cold water to remove excess salt and pat it dry with a paper towel. This step is optional if you’re using Buddig beef, it tends to be less salty.
   
2. Make the Roux: Add 4 Tablespoons of butter and 4 Tablespoons of flour to the skillet with the beef. Stir thoroughly to combine the flour and butter, creating a paste-like consistency as the butter melts that coats the beef.
   
   
3. Add the milk: Gradually pour 2 cups of milk, about 1/2 cup at a time, stirring constantly to prevent lumps. As the milk heats, it will combine with the roux to form a smooth, creamy gravy. Whole milk works best for a richer, creamier gravy due to its higher fat content, which adds a velvety texture and enhances the overall flavor. However, 2% milk works just fine and still produces a delicious gravy. Continue stirring until the mixture thickens, which should take about 5-7 minutes. You’ll know the gravy is ready when it clings to the back of a spoon, and running your finger through it leaves a trail that holds its shape.
   
4. Season and Serve: Taste the gravy and adjust with salt and pepper if needed. Remember, dried beef is naturally salty, so always taste it before adding salt. Serve right away over warm biscuits or crispy toast.

Tips, Tricks, and Questions

Tips for the Perfect Gravy

• Avoid Lumps: Stir continuously when adding the milk to ensure a smooth gravy. If you do end up with lumps, a whisk can help break them up.
• Thin It Out: If your gravy becomes too thick, add a splash of milk and stir until it reaches the desired consistency.
• Make Ahead: You can prepare the gravy ahead of time and reheat it over low heat. When reheating, add a splash of milk to loosen it up to restore its creamy texture.

Common Questions

1. How do I store leftovers? Store leftover gravy in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop over low heat, adding a little milk to thin it out as needed.
2. Can I make this gluten-free? YES! Substitute the all-purpose four with a gluten-free flour blend.
3. What should I serve with creamy dried beef gravy? My favorite is to serve this over warm biscuits, but many people serve it over toast. Pair it with eggs cooked your favorite way and some fresh fruit; it is a filling, complete meal.