¾ stick butter
¾ cup wheat flour, or regular flour
4 cups 2 percent milk
2 jars Armour dried beef, sliced
garlic and onion powder , to taste
black pepper
1 can biscuits , for 2 diners, prepared, or 4-6 slices of toast
Melt butter in large pan, and slice beef into thin strips while it’s melting.
Use your serving plate to fluff the beef and separate the pieces.
When butter is melted, add beef and stir to coat evenly with the butter.
Let beef simmer on medium to low heat for about 5-10 minutes, to draw the flavor out.
Add flour to lightly coat all the beef, and stir into the mixture so it blends in and becomes pasty.
You need to add more flour if it isn’t pasty after mixing in, to get the right thickness in the gravy when done.
When flour is mixed into beef mixture, add enough milk to fill pan up ⅓-½ full.
Start with less, you can always add more.
Stir to blend all together, and keep watching for it to thicken.
If it gets too thick, just add however much milk you need to thin it out a little.
You want the sauce to be fairly thick when you spoon it over the bread.
Turn off heat and let sauce sit for 5 minutes.
Serve over cooked toast or biscuits.
*Note: *Armour is the only kind of dried, chipped beef I’ve used, so I can’t guarantee it’ll taste the same if you use another brand. It comes in small glass jars with a metal lid. **Note: If you need to thicken your gravy, start with mixing 1 tbsp. butter with 1 tbsp. flour and mix the two together to make a roux paste. Add to the sauce and blend in on medium heat, it’ll start thickening in a few mins. If you need it thicker, just repeat the procedure. It’ll always thicken up a little when the heat is turned off. If it’s too thick, just add more milk to thin it out.
Sugar: 16g
:
Calcium: 350mg
Calories: 778kcal
Carbohydrates: 85g
Cholesterol: 20mg
Fat: 41g
Fiber: 2g
Iron: 5mg
Potassium: 623mg
Protein: 18g
Saturated Fat: 9g
Sodium: 1400mg
Vitamin A: 999IU
Vitamin C: 1mg
