4 tablespoons all purpose flour
dash black pepper
1/4 teaspoon salt
2 dash paprika
2 cups milk (or milk and a little cream)
1 jar Hormel dried beef (or Armour)
A loaf of French bread sliced (or white bread)
In a heavy saucepan over very low heat, melt the butter. Add the flour, pepper, salt and paprika. Stir constantly until blended and smooth. Slowly add the milk, stirring constantly to avoid lumps. Continue to cook, stirring constantly, until smooth and thickened. Meanwhile, open the jar of meat. Rinse and drain the meat in the jar with warm water. Do this 3 or 4 times to remove excess salt and to soften the meat. Drain the meat and lay it on a paper towel to absorb the excess moisture. Cut the meat into strips. Stir the meat into the cream sauce and just barely reheat it. Adjust the seasoning. Serve the cream sauce over toasted bread.