Instructions
1. Prepare the Dried Beef:
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Remove the dried beef from the jars and place it in a colander. Rinse thoroughly under cold water for about a minute to remove excess salt. Pat dry with paper towels, then chop or shred into bite-sized pieces.
2. Make the Roux:
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In a medium saucepan or large skillet over medium heat, melt the butter. Once melted, whisk in the flour to form a paste (the roux). Cook for 1-2 minutes, whisking constantly, until the roux is bubbly and fragrant but not browned.
3. Create the Cream Sauce:
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Gradually pour in the warmed milk while whisking constantly to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
4. Add Beef and Season:
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Stir in the chopped dried beef and black pepper. Reduce heat to low and simmer gently for another 3-5 minutes to heat the beef through and allow the flavors to meld.
5. Final Seasoning and Serve:
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Taste the sauce before adding any salt. The dried beef is very salty even after rinsing. Add salt only if needed.
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Serve immediately over slices of hot, crispy toast. Garnish with an extra crack of black pepper.
