Chipped beef--very thin slices of salted, smoked, beef packed in glass jars--has long been an essential part of the American pantry. So says my "joy of Cooking (cookbook). The chipped beef (cured) has a distinctive flavor. You really can't make an authentic "chipped beef" dish with fresh meat.

The recipe:
1 (5-ounce) jar dried beef,chopped
2 Tablespoons butter or margarine, melted
4 1/2 cups milk, divided
1/2 cup all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon salt
1/4 teasppom white pepper
Toast
Or, 8 commercial frozen puff pastry shells, baked

Saute beef in butter in a large skillet 1-2 minutes.
Stir in 3 1/2 cups milk; simmer 2 minutes. stirring often. Combine flour and bouillon granules in a small bowl; gradually stir in remaining 1 cup milk. Gradually stir flour mixture into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly (you don't want lumps. Stir in salt and pepper. Spoon mixture on toast and serve.

Southern Living (1992)

My version was: simply make a basic white sauce -- doctor it up with salt, pepper and beef bouillon granules. Chop your chipped beef, add to white sauce and simmer for a few minutes.

I mostly served it on toast but sometimes on waffles or biscuits.