Updated: Dec 28, 2022
¼ pound butter
6 ounces Buddig Beef
¾ cup flour
½ gallon milk
1 Tablespoon chicken base
2 pieces of bread to make toast
Add the butter to a large saucepan or griddle and melt on medium heat until slightly bubbly.
While butter is melting, cut the beef into a small dice.
Add the diced beef into the butter and sauté until fragrant.
Add the flour and mix until well incorporated with the butter creating a roux. Continue to cook and stir the roux until it turns golden brown and looks like peanut butter and is not sticking to the pan.
Add the milk and, using a whisk, blend the ingredients together until it thickens. If too thick add more milk until it resembles your desired thickness.
Add the chicken base and whisk in well. Let the mixture simmer
Toast the bread, butter if you’d like, and cut in half.
Plate and add gravy.