Ingredients
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
Preparation
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.
