1 pk Dried beef (I use
Budding’s) 2 tb Butter or margarine
2 tb Flour
1 c Milk*
Salt (it won’t need much) White pepper to taste 1 pn Dry mustard
*(for a more authentic military flavor, use canned evaporated milk) Remove the beef from the package, and tear into shreds. Melt the butter, and briefly saute the beef in the butter (it should just become slightly crispy). Add the flour, and stir until the whole mess congeals slightly and begins to look a little like wet beach sand (DO NOT brown the flour). Stir in the milk, and whisk until smooth. Season to taste with salt, pepper, and dry mustard. Simmer briefly until thickened and all the floury taste is removed. Serve over mashed potatoes, rice, biscuits or toast. NOTE: For a better, but distinctly non-military version of this dish, toss in a couple of generous handfuls of grated cheddar cheese, and a few grains of cayenne pepper. Kathy in Bryan, TX