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chipped beef on toast (s.o.s.)

www.themeaningofpie.com

Your Recipes

Prep Time: 5

Cook Time: 15

Total: 20

Servings: 4

Cost: $3.87 /serving

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Ingredients

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4 tablespoons butter (use unsalted, because the salt adds up in this recipe)4 tablespoons all purpose flour2 speck pepper (just a bit)1 teaspoon salt (I used ½ teaspoon…the meat is very salty)2 dash paprika2 cups milk (or milk and a little cream…I used ¼ cup cream with 1-¾ cups 2% milk)1 jar Hormel dried beef (or Armour)A loaf of Mead’s Fine Bread (5 to 6 slices of bread, toasted)

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Instructions

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Step 1

In a heavy saucepan over very low heat, melt the butter. Add the flour, pepper, salt and paprika. Stir constantly until blended and smooth.

Step 2

Slowly add the milk, stirring constantly to avoid lumps. Continue to cook, stirring constantly, until smooth and thickened.

Step 3

Meanwhile, open the jar of meat. Rinse and drain the meat in the jar with warm water. Do this 3 or 4 times to remove excess salt and to soften the meat. Drain the meat and lay it on a paper towel to absorb the excess moisture. Cut the meat into strips. Stir the meat into the cream sauce and just barely reheat it. Adjust the seasoning. Serve the cream sauce over toasted bread.