Instructions: Optional: pinch of dried onion flakes, pinch of dried parsley flakes

Cut up the beef into 1/2 dice and put aside. In a heavy saucepan, make a roux
with the butter and flour. Do not brown the roux. Slowly stir in the milk, constantly stirring to break up any lumps. When all of the milk has been added, stir in the beef, and seasonings, if used, cook over low heat until mixture has thickened. When its thick, spoon over toast.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.