Creamed Chipped Dried Beef

In a large heavy-bottomed saucepan over medium heat, melt butter. Whisk flour into the melted butter and continue whisking for 1 full minute after mixture begins to bubble. Continue whisking as you add the milk and pepper. The sauce is done when it returns to a boil and thickens. Remove from heat and stir in sliced dried beef. Serve immediately over toast, biscuits, English muffins, etc. Gently reheat leftovers with a splash or two of milk to restore creamy consistency.

Note: If you make this in a nonstick skillet, be sure to use a whisk with silicone coated wires. Also, the dried beef can be rinsed and drained before being added to the bechamel sauce to further reduce the sodium content.