Instructions
1. Create the Roux Base: In a skillet or saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for about 1-2 minutes until the mixture is bubbly and fragrant, cooking off the raw flour taste.
2. Build the Cream Sauce: Gradually pour in the milk while whisking constantly to create a smooth base. For extra richness, whisk in the heavy cream. Bring the sauce to a gentle simmer, stirring frequently.
3. Thicken and Season: Allow the sauce to simmer for a few minutes, whisking until it thickens enough to coat the back of a spoon. Season generously with black pepper (the star of the show—be generous!).
4. Incorporate the Beef: Gently stir the chopped dried beef into the sauce. Reduce the heat to low and let it warm through for 3-5 minutes, allowing the flavors to meld.
5. Serve Immediately: While the sauce finishes, toast your bread until crisp. Ladle the hot creamed beef generously over the toast and serve right away.
Chef’s Notes
Controlling Saltiness: Dried beef can be very salty. For a milder flavor, give the chopped beef a quick rinse under cold water or soak it in warm water for 5-10 minutes before using, then pat dry.
Lump-Free Sauce: The key is to add the milk slowly while whisking the roux vigorously. If a few lumps form, simply whisk until smooth.
Sturdy Toast is Key: Toast your bread well so it can stand up to the creamy sauce without becoming soggy too quickly.
Spice it Up: A pinch of cayenne pepper or a dash of smoked paprika stirred into the sauce adds a wonderful depth and subtle kick.
*Enjoy! This is more than a meal; it’s a warm, comforting embrace on a plate.
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