Creamed Dry beef or dry venison which I prefer
For 2 people. 1/2 lb dry beef torn into about 2 inch by 2 in pieces
Butter, real butter about two table spoons
milk as much as you need to get the thickness you want
black pepper, preferably fresh ground
salt if needed
flour, about 2 table spoons
In a high sided skillet or a wide pot on medium heat, melt the butter, when the butter is melted and hot put in the pieces of dry beef, grind in black pepper, I like a lot, and stir occasionally to make sure it all gets heated and covered in butter. When you can smell the aroma of the dry beef well put in the flour making sure you sprinkle it fairly evenly over the beef. Stir around until all the flour is absorbed in the butter, if you still see liquid butter at a bit more flour. Once the flour is absorbed allow it to cook, stirring at least ones for 2 to 3 minutes to avoid a raw flour taste in the gravy. Then add milk, about a cup at first, stir well and allow it to thicken, when thickened add more milk and stir. I use a rubber spatula, make sure you scrape the sides and bottom of the skillet while you are stirring to prevent the gravy from sticking and burning turn back the heat and allow the dish to simmer and thicken to where you want it to be. I always add a little more pepper at this point after I taste the gravy if I think it needs it and this is the time to add salt if needed. Never salt til the end because there is a lot of salt in dry beef and many times if you add salt early it will be over salted. When the thickness gets to where you want it it is time to serve. I serve over biscuits or raw fried potatoes and usually throw an egg or two over easy on top.
Many people make the white flour and butter gravy and then toss in the dry beef, believe me, by sauteing the dry beef first and then working in the flour and then the milk you will get much more flavor in the dish and will never go back to making the gravy first instead of last.