Vickie’s Corned Beef & Gravy

A quick and easy meal that pleases the pallet and sticks to the ribs. My boys love this dish and it’s always a fall and winter time favorite. It’s especially good after a cold day of sledding!

I like it because it’s quick and easy to make. Not to mention, it’s one of the cheapest meals to make when you’re weekly budget is already a little stretched.

Preparation & Cook Time: 30 minutes
Serves: 4

Ingredients:

• ¼ tblsn of butter or margarine
• 1 lbs Corned Beef from the deli
• ¼ c all purpose flour
• 2 c of milk (we use 2% milk)
• Black pepper to taste
• DO NOT add salt. You’ll have enough salt from the corned beef
• Buttered Toast

Directions:

• In a large skillet, melt the butter over medium heat. Don’t let it burn.
• Cut or tear the corned beef into bite sized pieces. Add it to the butter.
• Add the flour and pepper, mix until the butter has been soaked up in the flour.
• Add the milk and mix thoroughly.
• Allow the mix to boil, stirring constantly until thick.
• While you’re waiting for the gravy to boil, fix your buttered toast.
• Thickness is up to you.
  If it’s too thick, add a little more milk (1/4 cup at time).
  If it’s too thin, add flour (1 tspn at a time).

Serve:

• Serve Hot.
• You can have this corned beef gravy plain in a bowl, over dinner rolls or buttered toast.
• Serve with Green Beans, Sweet Corn, Glazed Carrots or whatever your favorite veggie side dish may be.

Alternatives:

• Consider sauteing chopped onions, carrot slices or broccoli pieces with the corned beef to add a veggie flair.

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