1/3 c. butter
1 lg. green pepper, diced
1/3 c. flour
1 tsp. salt
2 c. milk
1/4 lb. dried beef
1 can cream of mushroom soup
1 (4 oz.) jar pimentos
1 beef bouillon cube

Melt butter. Add diced green peppers and cook until peppers are brown. Stir in flour and salt until smooth. Slowly add milk, stirring until thickened. Add dried beef, soup, pimentos, and bouillon cube. Cook to boiling point. Lower heat and simmer 5 minutes. Butter English muffin halves and toast under broiler. Spoon dried beef gravy over toasted muffins. This is quick and easy to serve after church on Sundays.