I rinse the chip beef before cooking; it is salted and preserved, but most recipes online don’t call for rinsing however I feel like it is extra salty if you don’t. Heat a nonstick pan or cast iron on medium heat. Add butter. Cook the dried beef until the meat starts to sizzle. Add flour and cook a roux (1 min to 2 min).

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Once incorporated, add one ounce cream cheese and a few dashes of worcestershire sauce.

I like to add cream cheese to a lot of my cream sauces because cooking without heavy cream usually means thin sauce. I’m not about that life. A little cream cheese goes a long way. You can add an extra ounce if you like yours thicker, but it will add a point per serving. The cream cheese also lightens the sauce’s color nicely.

Divide up portions and eat over toast, biscuits, or potatoes.

I served mine over two slices of Sara Lee Delightful bread toasted for an addition 2 points. With toast, this comes to 7 points per serving!