For a good Cream Sauce, your basic rule of thumb is to use about
1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
Here is a Link for My Biscuits Biscuits
I also have another Recipe for Creamed Ham which either can be used for Creamed Chipped Beef. Creamed Ham
Serves 2 with leftovers
INGREDIENTS:
2 Rounded Tbsp Flour.
2 c Milk.
1 c diced ham.
Salt and Pepper to taste.
4 Tbsp Butter
DIRECTIONS:
Use a Small to Medium sized Skillet, on Medium heat, melt and sizzle the Butter, add the Flour, stir with a whisk until the flour starts to turn light brown. Add Milk and whisk, stirring occasionally as it starts o thicken, add Ham and let It come to a simmer, then reduce heat to low. Then Add a couple shakes of Salt and Pepper to taste. If you add salt before the ham has time to simmer it may be too salty.
serve over Biscuits or toast or scrambled eggs.
