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| 1/4 x ca. 450 g | beef dried |
| 1/4 Tasse | butter or margarine |
| 3 Esslöffel | flour |
| 1 Prise | pepper |
| 2 Tasse | milk |
| 1 | Pimento strips |
| 1 Dose | (3 oz.) pimento; cut into strips |
| 1 Dose | (3 oz.) sliced mushrooms; drained |
| 1/4 Teelöffel | salt |
| 3 | eggs separated |
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Start heating oven to 375°F. Pour boiling water over beef; let stand one minute; then drain or use beef right from package or jar if you prefer a full flavor.
Melt butter in large skillet or saucepan. Heat dried beef in butter, stirring, until slightly crisp. Stir in flour, pepper. Add milk; cook, stirring, until smooth and thickened. Add pimento, drained mushrooms. Pour into 1 1/2 qt. Casserole. Put casserole into oven.
Then make this topping: Add salt to egg whites; beat till stiff. With same beater, beat egg yolks till light-colored; then fold into beaten whites. Pour over hot creamed dried-beef mixture. Bake, uncovered, 20 to 25 minutes, or until cake tester or toothpick inserted in topping comes out clean.
Serve at once from casserole.
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