2 (4 oz.) pkg. dried beef
1 can Cream of Mushroom soup (or Cream of Celery)
1/2 can milk
1 tsp. powdered mustard
1 tsp. butter

Soak dried beef in water for about 20 minutes, rinsing several times to remove salt. Drain meat well, and shred into small pieces. Place butter, beef and powdered mustard in skillet. Brown about 5 minutes. Add Cream of Mushroom soup and half a can of milk (use soup can to measure). Simmer until it thickens, about 5 minutes. Serve on top of toast or egg noodles. Serves 3.