A staple in our home growing up was Dried Beef Gravy. It is similar to biscuits and gravy except that we dredge potato bread in our gravy instead of biscuits and we use dried beef instead of sausage.
Unfortunately, it is difficult to find quality dried beef in all parts of the US. Here in Pennsylvania, we have a pretty good supply that is reasonably priced. The most important factor of dried beef gravy is the dried beef. It is important that it is high quality and has a smokey flavor.
DBG as we call it has such a comforting appeal that reminds me of home and my childhood. It is creamy, thick, and delicious.
- 2 T. Butter
- Dried Beef
- Salt to taste
1. Place 2 tablespoons of butter in a skillet and cook dried beef for about 2 minutes.
2. Add flour to pan and stir.
3. Add milk and bring to boil. Continue cooking until it has thickened to the right consistency. Pour over bread and serve.