Constance
Master Chef
1 cup finely chopped onion
1/4 cup butter
1/4 cup flour
4 cups milk
1 can (16 oz) whole potatoes, diced
or 1 3/4 cup fresh potatoes, peeled, diced and cooked
1 jar (5 oz) dried beef, blanched and chopped
1 tablespoon chopped parsley
Blanch beef by briefly rinsing it in very hot or boiling water. Cook onion in butter until tender. Stir in flour. Stir in milk and slowly add potatoes and beef. Heat, covered, over low heat for 30 minutes, stirring occasionally. Top with chopped parsley.
1/4 cup butter
1/4 cup flour
4 cups milk
1 can (16 oz) whole potatoes, diced
or 1 3/4 cup fresh potatoes, peeled, diced and cooked
1 jar (5 oz) dried beef, blanched and chopped
1 tablespoon chopped parsley
Blanch beef by briefly rinsing it in very hot or boiling water. Cook onion in butter until tender. Stir in flour. Stir in milk and slowly add potatoes and beef. Heat, covered, over low heat for 30 minutes, stirring occasionally. Top with chopped parsley.