Rinse the dried chipped beef under cold water to remove excess salt. Pat dry and chop into small pieces.
In a medium saucepan, melt butter over medium heat.
Add the beef and cook 1–2 minutes until lightly browned.
Sprinkle in the flour, stirring to make a smooth paste (roux).
Gradually add milk, stirring constantly to prevent lumps.
Season with black pepper and Worcestershire sauce.
Continue cooking until the sauce thickens to a creamy consistency.
Toast bread slices until golden brown.
Spoon the creamed beef over the toast.
Garnish with parsley if desired.
Serving Suggestion
Serve hot for a hearty, nostalgic breakfast or brunch.
