Some recipes call for chipped beef (thinly sliced, dried, pressed, salted beef), while others use ground beef. But since Dad only used ground beef, that's what I'm going with.
1 lb. ground beef
1/4 cup minced onion
1 tbsp. unsalted butter
1/4 cup flour
2 cups milk
1 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. Worcestershire sauce
Scrambled eggs and/or hash browns
1. Brown the ground beef over medium high heat until partially cooked through. Add the minced onions and cook until the beef is just done. Stir in 1 tbsp. of butter and sprinkle in the flour.
2. Blend the flour and beef together and cook for about 3o seconds, then add the milk. Bring to a simmer and cook for about 5-8 minutes, stirring constantly, until the mixture has thickened.
3. Season with salt, pepper, and Worcestershire sauce. Remove from heat, cover, and set aside.
4. In the meantime, toast some white bread until lightly golden (1 1/2 to 2 slices of toast per serving: this recipe makes 4 servings).
5. To serve: cut each slice of toast in half along the diagonal and place on individual plates. Ladle a good helping of the creamed beef over the toast and serve with a side of soft scrambled eggs and/or hash browns.
NOTE: The creamed beef can be made up to one day ahead and reheated just before serving. In fact, the flavors are a bit more developed over time.
SERVINGS NOTES: Next time around, I might cut the crust off of the toast to make perfect rectangles for a nicer presentation and garnish with some chopped scallions.