Total:
50 min
Active:
35 min
Yield:
10 to 12 servings
Level:
Easy
Total:
50 min
Active:
35 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.

In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.

For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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