I had such great hopes for my making my own bresaola, but sadly I blew it. Too, too salty.
But you don’t think I’m giving up so easily do you? An inspired save for GI’s everywhere.
1 pound dried, sliced beef** or oversalted bresaola, chopped into 1/2″ pieces (about 5 cups chopped) don’t sweat to be exact, it’s a forgiving recipe
- 7 1/2 cups milk
- 1/3 cup butter
- 1 cup flour
- Salt and freshly ground black pepper
- Micro-pinch of grated nutmeg
- 20 pieces sliced white sandwich bread, toasted
- Put the beef into a large bowl, cover with cold water and soak for about 10 minutes (less if your beef is sliced really thin. You need to check by taste for the proper soaking time; much depends on the source and initial saltiness of the meat.) Drain and set aside.
- Put milk into a large pot and bring to a boil over medium-high heat. Meanwhile, put butter and flour into a medium bowl and stir well to form a smooth paste. Reduce heat to medium-low, whisk flour paste into milk and cook, stirring constantly until thickened, about 2 – 3 minutes.
- Add beef, season with salt and pepper to taste, and simmer until very thick, about 5 minutes more.
Ladle the creamed chipped beef over toast and serve warm, immediately.
**This works well with canned, drained tuna or chicken too