Ingredients:

  • 4.5 oz dried beef, coarsely chopped
  • 2 cups warm water for soaking
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups 2% reduced-fat milk
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground nutmeg
  • 1/2 tsp dry mustard powder
  • 8 slices thick-cut sourdough bread, toasted
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Coarsely chop the dried beef into bite-sized ribbons. Place them in a bowl of warm water for 10 minutes to desalinate. Drain through a sieve and pat dry.
  2. In a large heavy-bottomed skillet over medium heat, melt the unsalted butter until it begins to foam. Whisk in the flour and cook for 2 minutes, whisking constantly, until the roux is blonde and smells slightly nutty.
  3. Slowly drizzle in the 2% milk, approximately 1/2 cup at a time, whisking vigorously between additions to prevent lumps. Continue until all milk is incorporated and the sauce is smooth and thickened.
  4. Stir in the prepared dried beef, black pepper, nutmeg, and dry mustard powder. Simmer for 3-5 minutes until the beef is heated through and the flavors are fused.
  5. Serve the creamed beef immediately over warm toasted sourdough bread, garnished with fresh parsley if desired.