Preparation
Prepare the beef
Rinse the dried beef briefly under cold water to remove excess salt. Pat dry and chop into bite-sized pieces.
Make the roux
In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly, until lightly golden.
Add the milk
Slowly whisk in the milk, stirring to prevent lumps. Cook until the sauce thickens and becomes smooth, about 5–7 minutes.
Add the beef
Stir in the chopped dried beef. Simmer for 2–3 minutes, letting the flavors meld. Season with black pepper.
Serve
Spoon the creamy mixture generously over hot buttered toast, biscuits, or mashed potatoes.
Optional: Add a pinch of paprika or a sprinkle of parsley for color, though it’s delicious as is.
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