Creamed Beef on Toast

    20 minutes

    Here's a simple and quick recipe for lunch or even breakfast. You can serve the creamed beef over toast or mashed potatoes if you prefer.

    79 people made this

    Serves: 4 

    • 500g beef mince
    • 2 cubes chicken stock, crumbled
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon onion powder
    • 1/2 cup (60g) plain flour
    • 1 1/2 cups low fat milk

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat a large frypan over medium-high heat; stir in the beef mince, chicken stock, garlic powder, black pepper and onion powder. Cook and stir until the beef is crumbly, evenly browned and no longer pink, about 7 minutes.
    2. Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low and simmer 5 minutes to thicken. Serve on slices of toast.

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    Reviews in English (99)


    I made it just like the recipe and it was SO good! My husband loved it and that says a lot because I call him the Food Diva. My brother-in-law enjoyed it too. Everyone was stuffed and I would definitely make it again! The pepper gives it a nice kick too.  -  22 Dec 2009  (Review from Allrecipes USA and Canada)


    Not a new recipe to me - but one that I hadn't made in a long time. One tip - if you let this sit and don't serve immediately, be prepared to add more milk. I also upped the flavor a bit by using finely diced red onion browned with the beef and added a small amount of worcestershire sauce plus fresh chopped parsley. Served over toast with sliced fresh tomatoes, this made a very satisfying meal.  -  29 Aug 2010  (Review from Allrecipes USA and Canada)


    I created this for supper one night when I didn't have anything else to cook but had all the ingredients on hand. Nothing fancy but really good - the whole family liked it! I added some red pepper flakes in it just for some added taste. Served it over biscuits, all of it was gone in a matter of minutes. Will make again  -  24 Dec 2009  (Review from Allrecipes USA and Canada)