Tuesday, November 04, 2014
1/2 cup unsalted butter
1/2 lb dried Carl Buddig Beef about six packages. Use Buddig only! Do Not use any substitute.
1 cup all-purpose flour
3-1/2 cups whole milk or half-and-half
Freshly ground black pepper
Fresh flat-leaf parsley, choppedMelt the butter in a pre- heatedcast-iron skillet.
Using the kitchen scissors,( having boiled same for an hour, because your twenty three year old son recently cut his toe nails with it) shred the chipped beef , and add it to the melted butter. Cook over medium-high heat just until the edges of the meat curl, about 10 minutes.
Stir in flour and mix thoroughly. Then add the milk, reduce the heat to medium-low, and stir constantly until the mixture is thick, smooth, and bubbly. (Depending on your desired consistency, this could take 20 minutes or up to 1 hour.) My kids love it thick, I like thick, thin, soupy, or steamy and poured over toast, roasted spuds, or pasta.
When the sauce has thickened, turn up the heat and boil it, whisking constantly, for 1 minute. Use the whisk - really. You may be tempted to use a fork, or wodden spoon, but use the whisk.
Remove from heat, season to taste with black pepper, and serve over toast or baked potatoes with parsley sprinkled over top. Also, serve with fresh peas cooked in a non-stick skillet mixed with cooked diced pancetta and fresh mint.
Forget about politicians. Bastards! SOS will never treat you like a slutty ATM Machine