Creamed Chipped Beef

also called chipped beef on toast · cream chipped beef · chipped beef gravy · creamed dried beef · frizzled beef · S.O.S. · SOS · shit on a shingle

The table

4 oz(115 g; rinsed in hot water, blotted, torn in postage stamps)dried beefbrown 3 min, until the edges curlcook the roux 2 min, no colourwhisk in a splash at a time, simmer 6 minseason off the heat
3 Tbs(45 g)unsalted butter
1/4 cup(30 g)all-purpose flour
2 1/2 cups(600 mL)whole milk
1 tsp(2 g)coarse black pepper
1/8 tspgrated nutmeg
1 tsp(5 mL)Worcestershire sauce
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1brown 3 min, until the edges curl

2cook the roux 2 min, no colour

goes in with what step 1 made

3whisk in a splash at a time, simmer 6 min

goes in with what step 2 made

4season off the heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 11 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 20 min.

  1. brown 3 min, until the edges curl

    3 minneeds youfrom the start

  2. cook the roux 2 min, no colour

    2 minneeds you3 min in

  3. whisk in a splash at a time, simmer 6 min

    6 minwalk away5 min in

  4. season off the heat

    not timed11 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need saucepan

See how it is written
>> title: Creamed Chipped Beef
>> category: Sauces & Gravies
>> tags: beef, milk, breakfast, gravy, stovetop
>> counters: Diner
>> aka: chipped beef on toast, cream chipped beef, chipped beef gravy, creamed dried beef, frizzled beef, S.O.S., SOS, shit on a shingle
>> servings: 4
>> time: 20 min
>> step.1: brown 3 min, until the edges curl
>> step.2: cook the roux 2 min, no colour
>> step.3: whisk in a splash at a time, simmer 6 min
>> step.4: season off the heat

Frizzle @dried beef{4%oz}(115 g; rinsed in hot water, blotted, torn in postage stamps) in @unsalted butter{3%Tbs}(45 g) in a #saucepan{} over medium heat ~fry{3%min}, until the edges curl and go a shade darker. Rinsing is not fussiness — the beef is cured to the edge of too salty, and it is the only seasoning control this dish has.

Cook @all-purpose flour{1/4%cup}(30 g) into @&(~1)frizzled beef{} ~fry{2%min}, keeping it pale.

Whisk @whole milk{2 1/2%cup}(600 mL) into @&(~1)beef roux{} a splash at a time, letting each one go smooth before the next, and ~simmer{6%min} until it coats a spoon.

Season @&(~1)creamed beef{} off the heat with @coarse black pepper{1%tsp}(2 g), @grated nutmeg{1/8%tsp} and @Worcestershire sauce{1%tsp}(5 mL). No salt goes in until the beef has had its say.