Dried Beef Gravy
Twenty-pound slabs of fresh beef were regularly dried at butchering time. The dry salt curing, followed by smoking, and finally, the meat’s hanging undisturbed for six weeks, resulted in a pungently strong beef for sandwiches and dried beef gravy. Traditionally the meat was chipped off the chunk in thin slices.
Ingrediënten
- 4 Tbsp. butter or margarine
- ¼ lb. dried beef thinly sliced
- 4 Tbsp. flour
- 2½ cups milk
Instructies
- Melt butter in skillet.
- Tear dried beef into shreds and drop into the butter.
- Stir to coat with butter and then let cook until beef browns around the edges.
- Dust beef with flour.
- Let that mixture brown.
- Add milk gradually, stirring continuously, while cooking over low heat.
- Cook until gravy has thickened and is smooth.
Notes / Tips / Wine Advice:
Water may be used instead of milk if a lighter broth is desired.
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