Ingredients
1 tablespoon Kerrygold butter
1 tablespoon Gold Medal flour
1 cup McArthur milk
2 ounces dried beef lunch meat (Buddy brand is recommended), sliced into 1/2-inch pieces
Salt and pepper
Pinch grated nutmeg
Dash Worcestershire sauce
2 slices white bread
Instructions:
Add the butter to a large saucepan set over medium heat. When melted, sprinkle in the flour. Whisk constantly until there are no lumps, about a minute until the roux has slightly darkened.
Slowly pour in the milk, whisking constantly. Keep whisking until there are no lumps. Cook until the sauce thickens, just a couple minutes.
Add a pinch of the grated nutmeg, a dash of Worcestershire sauce, and a crack of black pepper. Stir well, and then add the dried beef. Cook for a couple minutes to warm the beef. Season the mixture with salt to taste, but remember that the beef is already salty. So taste first. Meanwhile, toast the bread.
Place the pieces of toast on two separate plates. Pour half of the mixture on two each slice. Serve.
