This dish has been a home staple forever. We have always served it See Abbreviations, if needed Yield: 2 servings 1 jar (4.5 oz) dried beef 2 T butter 2 T Wondra flour 1.25 C milk (2% OK) 1 t Worchester Sauce 4-5 squirts Tennessee Sunshine or other 4 grinds ground pepper (no salt) —————————————– 1. Quarter the dried beef rounds with a heavy knife, place in a colander 2. Make a roux: In a medium sized sauce pan over medium low heat, melt constantly until well mixed and smooth 3. Continue to heat and whisk the roux until the color just begins to 4. Add the seasonings, blend in, simmer and whisk until the sauce thickens 5. Taste and adjust seasoning, then add the dried beef and simmer to 6. Serve over three halves of toasted Thomason Muffins 7. Optional: Add a side of heated canned (drained) asparagus Note. Here is a modernist (non-roux, non-butter) sauce: 1.5C whole |