|½||cup beef cooking juices, heated until warm|
|½||cup milk, heated until warm|
|Salt, to taste|
|½||of 1 braised chuck roast, thinly sliced|
|½||cup chopped fresh parsley|
|4||large slices of bread|
|1||cup cooked onions from braising, heated until hot|
1. In a large skillet over medium high heat, melt the butter. Stir in the flour and cook, stirring, for 2 minutes, or until golden. Slowly whisk in the cooking juices and milk.
2. Bring to a boil and cook, stirring, for 2 minutes or until slightly thickened. Season with salt. Add the meat, and cook, stirring, just until heated through. Stir in the parsley.
3. Toast the bread. Spread the
onions on them. Layer beef on top. Pour over remaining sauce.
Karoline Boehm Goodnick