Prep 15 mins
Cook 0 mins
An easy way to make an old favorite. We like ours with some white pepper added. From my disintegrating Best-Loved Pennsylvania Dutch Recipes booklet. NOTE: This dish is not for those who are salt-restricted. Soak the dried beef in water first if you wish to remove some saltiness. Prep time is a guess-timate and includes cooking time. (I will make this again and confirm).
- Melt butter in a frying pan.
- Brown the dried beef in hot butter.
- Sprinkle flour over beef and continue cooking until beef and flour are well-browned.
- Stirring constantly, slowly pour in milk and bring to a boil.
- Serve on toast, noodles or mashed potatoes.
I too grew up in Pennsylvania but we called this "SOS" - Sh** on a Shingle, lol! We make it just as listed but with some worschester sauce added in, about 1-2tsp.
Growing up in Pennsylvania I have always loved this for breakfast (my mom called it "dried beef and gravy") I will say I have had a hard time finding good dried beef in New Mexico. But that just makes me enjoy it even more when i visit my parents! Thanks for sharing this recipe!