Pat dry with paper towels, then chop or tear into small, bite-sized pieces.
🚫 Never skip rinsing—this prevents an overly salty, harsh final dish.
2. Make the Roux
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes, stirring constantly, until bubbly and golden (this removes the raw flour taste).
3. Add Milk Gradually
Slowly pour in warm milk, whisking constantly to prevent lumps.
Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
4. Add the Beef
Stir in the rinsed, chopped beef. Simmer gently for 3–5 minutes, allowing flavors to meld.
Season lightly with pepper—taste before adding any salt! The beef brings plenty.
🌟 Texture tip: The sauce should be creamy but pourable—like heavy cream. If too thick, add a splash of milk.
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