Melt butter in large skillet. Sprinkle flour into butter, stirring into
butter until smooth paste. Slowly add milk, wisking to avoid lumps. Add
chipped beef, stirring to distribute evenly. Cook on low for about 5
minutes. Taste and add salt & pepper as needed. Serve hot over toast.
I have doubled and tripled this recipe with no problem. I adjust the sauce
to how many are eating and use whatever I have with the chipped beef. I
have never had complaints about to little beef (although I probably have
spread it a little thin) and certainly have never had too much meat.
Posted to EAT-L Digest by KateyKC <KateyKC@AOL.COM> on Dec 6, 1997
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