To make 10 to 12 servings of creamed chipped beef on toast, begin by melting 2 tablespoons of butter in a small pan on the stove. Add 2 tablespoons of flour, stirring the mixture. After about four minutes, when it turns light brown, remove the pan from the burner.
In a large pan, melt an additional 2 tablespoons of butter. Add 2 tablespoons minced garlic, 1 tablespoon chopped fresh rosemary and three minced shallots. Cook until the shallots become transparent. Add 12 cups of heavy cream and boil. Mix in the butter and flour mixture.
Simmer on a low setting for 10 to 15 minutes. Stir occasionally. Add 1 teaspoon of salt and 1 tablespoon of black pepper. Strain the sauce.
Simmer again, and then add 20 to 24 ounces of chipped beef. Bring the sauce to a boil. For each serving, pour about 1 cup of sauce over two to three slices of sourdough toast. Garnish plates with paprika and chopped fresh parsley.
The total time to make this recipe is about one hour and 15 minutes. Actual cooking time is approximately 40 minutes. The recipe averages a five-out-of-five star rating on the Food Network's website. Some reviewers recommend using milk or half-and-half instead of heavy cream to reduce the cost of the ingredients.