A breakfast staple for me when growing up... of course that was when we had a local butcher were we could get chipped beef. Now a days we are pretty much stuck with the very salty canned stuff in the supermarket. Fortunately, I have a much better replacement... "Hillshire Farms thin sliced pastrami", which you'll find in the refridgerated lunch meat section.
This recipe makes one good sized portion. Doubling the ingredients will yield three normal portions.
Ingredients
1 Tablespoon unsalted butter
1 Tablespoon flour
1/2 to 1 Cup of cold milk
75g thin sliced pastrami - coarse chop
Two slices whole wheat toast (cut into squares)
Directions
1. Melt butter in skillet over medium heat until foamy.
2. Add flour and cook 1-2 minutes, whisking constantly.
3. Slowly add milk while whisking, until the consistency of a medium thin bechamel sauce.
4. Add pastrami, and stir until heated and sauce thickens a bit.
5. Season to taste with kosher salt and freshly cracked pepper.
6. Serve over toast cut into 1 to 1 1/2 inch squares.