Time 15m Number Of Ingredients 6 Steps:
Cut the dried beef into thin strips. Place strips in a small bowl and cover with warm water. Soak the strips for 30 minutes, drain, discard the water. Place a skillet over Medium heat on your stove top. Add butter, let melt. Add the flour, stirring it in quickly until combined with butter. Add the milk, stirring quickly until fully combined and it starts to thicken. Add the Worcestershire sauce if desired. Add the black pepper. Add the strips of dried beef, stir until fully coated. Let simmer for about 2 minutes. Spoon over toast or biscuits. Enjoy!
Time 20m Number Of Ingredients 6 Steps:
Melt butter in a cast-iron skillet over medium heat until bubbling. Stir in flour, and then add whole milk, whisking until flour is completely incorporated. Stir constantly until the sauce has thickened. Add pepper and strips of dried beef to sauce mixture, stirring until pepper is incorporated and beef is evenly coated. Spoon over Texas toast or biscuit halves; serve warm and top with additional ground pepper, if desired.
Time 10m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Melt butter in a medium saucepan. Blend in flour, salt and pepper. Stir in milk. cook over medium heat until mixture boils and thickens, stirring constantly. Reduce the heat. Tear beef into shreds and add to cream sauce. Heat through. Serve over toast.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
Time 45m Yield 4 servings Number Of Ingredients 14 Steps:
Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes. Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms “weep,” or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper. Preheat the oven to 425 degrees F. Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes. Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.
Time 20m Yield 8 Number Of Ingredients 7 Steps:
Whisk the milk, flour, salt, and pepper together in a bowl until smooth. Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.
Time 8m Yield 3-4 serving(s) Number Of Ingredients 6 Steps:
You may want to rinse the beef in cold water to reduce saltiness and dry in a paper towel. Shred the beef into small pieces and cook over medium heat for 3 minutes in butter. Add mushroom soup, milk and white pepper. Simmer for 3-4 minutes and serve over toast.
Time 10m Yield 4 servings. Number Of Ingredients 5 Steps:
In a microwave-safe bowl, microwave butter on high for 35 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. , Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring every minute. Stir in beef; cook on high for 1 minute or until heated through. Serve on toast.
