The preferred ratio of cream-to-beef-to-bread varies by individual. Generously ladle over bread like biscuits and gravy or spread lightly like cream cheese on a bagel. Use this recipe as a starting point and make it your own.
Place chopped beef in a medium bowl. Fill with water, stir for a few seconds, then drain. Taste a piece; if the salt is overwhelming, repeat and taste again — it may take two or three rinses. Stop when it’s slightly saltier than you’d prefer (the salt will incorporate into the cream). Set aside to drain. Toast bread and set aside.
In a medium skillet over medium heat, melt butter. Whisk in flour to form a paste. Continually whisk 2 to 3 minutes, until there’s a pleasing nutty aroma. Slowly pour in warm milk, whisking constantly. Cook until thickened and bubbly, about 5 minutes. Turn heat to low and mix in chopped beef, whisking/stirring to distribute the salt and heat up the beef. Season with black pepper, garlic powder, and cayenne (if desired). To serve, spoon over slices of toast. Refrigerate leftover creamed beef in an airtight container (separate from bread) and reheat in microwave, stirring every 30 seconds until hot.
Per serving: 280 calories, 13 grams total fat (7 grams saturated fat), 20 grams total carbohydrates,
60 milligrams cholesterol, 1,094 milligrams sodium, 0.5 gram fiber, 17 grams protein.
