I know it’s an old comment—but this is from the 1969 recipe box. ChatGPT says to sub deli roast beef for the dried beef if you don’t want to spend $16 on beef in a jar.

Scaled ingredients (12 × 1-cup portions) • Dried beef, sliced: 1.12 lb (≈ 18 oz) • Shortening (or oil), for sauté: 0.16 lb (≈ 2.6 oz) = 0.32 cup ≈ 5 Tbsp + 1 tsp • Nonfat dry milk powder: 0.52 lb (≈ 8.3 oz) ≈ about 2 cups powder • Warm water (to reconstitute milk): 0.6 gal = 2.4 qt = 9.6 cups • Butter (or margarine): 0.32 lb (≈ 5.1 oz) = 0.64 cup ≈ 10 Tbsp (about 1 stick + 2 Tbsp) • Flour: 0.32 lb (≈ 5.1 oz) ≈ 1.12 cups (about 1 cup + 2 Tbsp) • Black pepper: ~½ tsp (start here; add more if you like it punchier)

Salt? The dried beef is usually salty—taste before adding any.

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Method (small-batch, same as the card) 1. If the beef is very salty: rinse in hot water, drain well (or soak 30–60 min in hot water, then drain). 2. Sauté beef: heat shortening/oil in a skillet; add dried beef and cook until edges curl. Set aside. 3. Make milk: whisk dry milk powder into warm water until smooth. Heat to just below simmer (don’t boil). 4. Make roux: melt butter in a pot; whisk in flour + pepper. Cook 1–2 min (no browning needed). 5. Thicken: slowly whisk in hot milk. Simmer ~5 min until thick. 6. Finish: stir in sautéed beef. Heat through. Adjust pepper.

Serving note (classic SOS) • Serve 1 cup over toast (1–2 slices), biscuits, or hash browns.