In a large skillet over medium heat, add the butter and let it melt.
Once melted, whisk in the flour and cook for 1 minute.
Slowly stream in the milk while whisking constantly. Simmer for 5 minutes, stirring occasionally until thickened.
Add the chopped beef and pepper, stir to combine, and cook for an additional 2 minutes until warmed through.
Taste and add salt if desired (see my notes below.)
Serve immediately over toast.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Note: dried beef is cured and preserved with salt. So please taste this dish before adding any more salt as you may find it well seasoned enough already. To make it less salty, youcan soak the dried beef in some water for 10 minutes then rinse it off to remove any excess salt. Be sure to pat it dry with a paper towel then continue with the recipe as written.
For a cheaper alternative to the dried beef, try Buddig beef luncheon meat. You will use about the same amount (10 ounces.) Just look at the ounces on the packaging to get as close to that amount. It doesn't need to be exact. You can use as little or as much as you like with this recipe.