If I was a fancy cook...

(Dehydrated chipped beef, canned milk, canned butter)

...I would call this Béchamel Bœuf.
I am sure that like me, you have seasonal foods. As the colder weather is arriving I find I turn to the same recipes often. Chicken & dumplings, chili, creamed tuna on toast (I know sounds terrible) and creamed chipped beef are on the top of our list. I really love that now I have stored all the items necessary to make these meals, I can easily prepare our favorites.

Last night was creamed chipped beef all from storage.

I have used white cream sauces for years for lot of recipes. Learned it has a fancy name “Béchamel sauce”. Fancy name for a not fancy cook. But, I don't use recipes. Here is an example recipe (for rough estimates).

Creamed Chipped Beef from storage items.
Dehydrated thinly sliced beef 

Butter (canned) 

Flour (stored)

½ & ½ (canned) 

First a covered the dehydrated with hot water and cooked it on low, until the beef was rehydrated.

Drained remaining water and some butter. Added some flour to create the roux. (Equal parts of butter & flour). Then slowly added the ½ & ½ and cooked until it was thick. Add salt & pepper to taste.
The only thing I don't have stored was the English muffins. I now have a recipe to try. Toasted them and covered with the cream beef. Warm & filling.

Being a little lazy here & just posting the pictures in order.