Cream Chipped Beef

Called S.O.S. by Sailors, this concoction is one of my favorites. It's an open-faced sandwich that can be breakfast, lunch, or dinner! 

• 1 jar of sliced, dry chipped beef, chopped up
• 1 cup half and half
• 1 tbsp butter 
• 1 tbsp unbleached flour
• pepper to taste

1. Make a roux of the butter and flour, and cook over low heat for about 1 minute to remove the flour flavor.
2. Slowly whisk in the half-and-half, little by little, and raise the heat to medium-low.
3. Whisk until it begins to thicken. 
4. If too thick, add a little more half and half, milk, or even cream until it hits your preferred consistency.
5. Add pepper and serve it over toast or biscuits.