| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Margarine or butter |
| 1/4 | c | Flour |
| 1 | ds | Pepper |
| 2 | c | Milk |
| 1 | pk | (3 oz. each) sliced dried beef (up to 2) |
INSTRUCTIONS
"Pillsbury Kitchens' Family Cookbook" In medium saucepan, melt margarine. Blend in flour and pepper. Stir in milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Reduce heat. Cut beef into shreds; add to cream sauce and heat through. Serve over toast points or mashed potatoes. TIPS: One 2-1/2 oz. jar sliced dried beef may be substituted for the package. To elminate salty flavor, separate slices, cover with boiling water; drain immediately. Continue as directed. Other seasonings could include: 1/2 teaspoon dry mustard (add with flour), 2 tablespoons chopped onion (cook in margarine until tender), 1 cup shredded cheese (add with beef), 1 tablespoon parsley (add with beef). NOTE: The secret to a sauce using a roux (mixture of flour and fat) as the thickening agent is to carefully cook the roux prior to adding the liquid. It requires constant stirring and maybe removal from the heat periodically before the "flour" taste is cooked away. Substitute 2 tablespoons cornstarch for the flour. Combine the milk, pepper and cornstarch in a saucepan. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat; add margarine and shredded beef to cream sauce. Return to low heat and heat through. Serve over toast, mashed potatoes, cooked rice or cooked noodles. Posted to TNT Recipes Digest, Vol 01, Nr 974 by "Michael G. Sooter" <msooter@llion.org> on Jan 30, 1998
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