Prep 15 mins
Cook 0 mins
I prefer to use the dried beef from a local deli - ask to have it paper-thin sliced or chipped. I serve this over toasted wheat bread for my DH but it is also good served over a oven-baked russet potato. I found this recipe in the Fannie Farmer Cookbook.
- 1⁄4 lb dried beef, chipped
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup hot 2% low-fat milk
- 1 cup light cream
- 1 teaspoon ground black pepper
- 4 slices wheat toast (or 4 baked potatoes)
- Separate the slices of beef and set aside.
- In a medium-sized saucepan, melt the butter over a medium high heat.
- When the butter foams, sprinkle in the flour and whisk (yes use a whisk it works better) in the flour until very well blended.
- Add the hot milk and cook over low heat, stirring very often with the whisk.
- Slowly add the cream, continuing to stir constantly until the cream sauce is thickened (about 3-5 minutes).
- Add the pepper and the dried beef and using a spoon mix well until heated through.
- Serve over crisply toasted bread or hot baked potato.
This reminds me of what I used to eat as a kid. I had to add some extra salt (personal preference) and I used Budding Beef rather than the jar of beef from a pricing standpoint (probably the reason I had to add more salt). Thank you so much for sharing this! Oh -- also, for us, it made more than to top 4 pieces of regular toast...
Fantastic. DH loved it, and thinks it might be better than biscuits and gravy. I used all the pepper. Tagged in everyday's a holiday, glad I did. Thanks, Hokie
Very good and easy to make. I doubled the recipe but only used half the pepper that was indicated. Followed the rest of the recipe as written. My whole family enjoyed this for breakfast this morning.