Thursday, April 29, 2010

True Vambrosia! The Toast Mountain


1 jar of Hormel Dried Beef (found near tuna fish and other canned meats in the grocery store)*the large size is 5oz.. you can use either the small or large jar depending on how much meat you want.
*you may also use ground beef in a pinch

1/2 sq. butter (4 Tablespoons)

1 heaping tablespoon flour

3 cups of milk
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Cut the dried beef into strips.
Melt ½ square of butter in skillet. Add 1 heaping tablespoon of flour. With a spatula, blend the melted butter and flour, cook the flour and butter together stirring continuously for a few minutes being careful that it doesn't get burned.

Stir in 3 cups of milk. On medium heat stir the gravy until it thickens, then add dried beef and cook another 5 minutes. Stir *continuously* until done .

Serve over toast mountain(this is important). To create the appropriate toast mountain, the toast should be dark but not burned then ripped(not cut) into bit sized pieces and piled high. You should to this while the toast is still somewhat hot, the slight pain involved makes the toast mountain even yummier!

I would say this will feed two people (depends on your people) ;)

15 comments:

  1. Actually, Mike made a few edits to this recipe. I like it over golden brown toast (without tearing it into pieces and making a mountain out of it). My sweet husband just likes playing with his food. lol

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  2. You say that like it's a bad thing :( Playing with your food just adds to the experience and can be quite rewarding :)

    -Mike

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  3. mike's edits show
    no one would ever think that you were that cra...
    well, let's just say that mike's edits show...

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  4. You guys are crackin' me up! Toast mountain..hee hee

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  5. My Mom used to make this for us when I was a little girl!! Can you say "comfort food"? :-)
    Found your blog on the RV Dreams site... I'm a wannabee, and love reading about everyone's approach to FTing. Looking forward to reading your blog!

    Kerri in AL :-)

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  6. Ah nothing quite like shat on a shingle. I prefer a bit of garlic powder and of course peas to please.

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  7. Thanks for the comments! We love the comfort foods, but Mike is a notoriously picky eater... and he pretty much exists without veggies. ;) I almost always make peas available on the side. This dish was definitely meant to be served with peas. :) Did I mention that Mike is a notoriously picky eater. ;) lol

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  8. Ahem!!? Picky??? Moi?? Surely you jest!!! And what do you mean "exists without veggies"? I happen to love a wide range of nummy veggies! There may be just a few or maybe several that I am not too terribly fond of but how and why and just who are you calling picky here WOMAN?!!??

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  9. lol. Pop quiz: When was the last time you (Mike) ate a veggie? Be honest now.

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  10. That would be yesterday! I had some pretzels! (they are veggies right?) Kidding, I did have green beans though and I am pretty sure those are veggies so Ha!! ;P

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  11. Yes, Sweet Husband... you do like some veggies (they're called beans and broccoli) and you eat them *maybe* once per month! Pretzels are not a veggie and gummy bears are not fruit. ;) i love You! :) -The Brat ;)

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  12. Bubble bursting dream crusher! :(

    Just kidding, I know you are wrong anyway, clearly orange gummi bears are fruit! i love You! and yes you are a BRAT!

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  13. I always rinse the meat, in the opened jar, with running water, to get a lot of the salt out.
    But we always called it SOS, (you know what that stands for!), and served it on toast or mashed spuds, with veges and/or salad.
    Happy Trails. Penny, TX

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  14. Thanks for the comment Penny! I have had it with the meat rinsed and didn't quite like it as well. I really like salt and luckily my CF sorta makes that okay :)

    Love the stuff on toast, still pretty decent on mashed potatoes too! Heading over to check out your blog now!

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  15. Thank you for your comment Mike.
    I am enjoying your blog, too.

    I like to see the ideas on the Vandwellers forum, too. Amazing what some folks can do.

    I do NOT like salty things, to it is a question of taste. Maybe that is why I have low blood pressure, even at my age!

    Happy Trails, Penny, TX

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