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In a skillet over medium heat, melt butter until foamy.
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Whisk in the flour and cook for 1 minute to form a roux, stirring constantly.
Step 3: Build the Sauce
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Gradually pour in the milk (or milk + cream combo), whisking constantly to avoid lumps.
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Bring to a gentle simmer. Stir until sauce thickens—about 3–5 minutes.
Step 4: Add the Beef
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Stir in the sliced dried beef. Simmer for another 2–3 minutes until warmed through.
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Season with black pepper to taste.
Step 5: Serve
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Toast bread to your liking. Spoon the creamy beef mixture generously over toast.
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Serve warm and enjoy!
Pro Tips & Variations
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Creamier Sauce: Swap some milk for heavy cream or stir in a pat of butter at the end.
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Add Depth: A pinch of nutmeg or paprika gives extra warmth.
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Brunch Twist: Top with a poached egg or sprinkle with chopped parsley.
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Bread Upgrade: Sourdough or Texas toast holds up beautifully to the sauce.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently in a saucepan with a splash of milk to loosen the sauce.
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Freezer-friendly? Not ideal—the cream sauce may separate.
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