I’ve had this style of beef at a few places with large catering involved. Beef that is shaved thin, seems to be slow cooked in a gravy, sometimes with mushrooms. It is fall apart tender and I love it. Anyone know how I can make it?
This easy Biscuits and Gravy Bake turns a Southern breakfast classic into a cozy one-pan meal with creamy sausage gravy and fluffy cheddar drop biscuits.