|Unsalted butter/Margarine||1 Tablespoon|
|Dried beef||5 Ounce, rinsed, patted dry, and coarsely chopped|
|All purpose flour||3 Tablespoon|
|1% milk||2 1⁄4 Cup (36 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Wholewheat bread slice||4 , toasted|
1. In a 12-inch nonstick skillet, melt the butter over moderate heat. Add the beef and saute for 1 minute. Stir in the flour until the beef is well coated. Gradually stir in the milk, then the black-pepper, paprika, and ground red pepper.
2. Cook, uncovered, stirring frequently, for 10 minutes or until thickened. Spoon over the toast. Serve with a fresh green salad tossed with Roasted Tomato Vinaigrette and hot Portland Popovers.