Recipe by rosie316
What can I say... It is what it is. I'm sure almost everyone has had this super easy, super delicious dish before. It really, truly is a favorite of mine. I just felt the urge to post my recipe after having this for lunch today. And who knows, there may be a newly independent person (college student) that would like to find such an easy (and cheap) recipe. I use my own white sauce recipe when I make it. I've included a link on how to make my Basic Bechamel (White Sauce) as well, but you can use your own preferred bechamel, if you so choose. Enjoy! *Note: Prep and cook times do not reflect the making of the bechamel / white sauce
Top Review by mama smurf
Made this for Spring PAC 2014 and used your recipe#514038#514038 for the sauce/gravy. Delicious! I used fresh dried beef from our local deli here and served it over fried polenta. Memories! Thank you for posting.
- 170.09 g Buddig beef, chopped
- 473.18 ml bechamel sauce (your favorite, mine is listed below)
- 4 slice bread, toasted