Chipped Beef on Toast AKA Shit on a Shingle

• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh rosemary
• 3 shallots, minced
• 12 cups heavy cream
• 1 teaspoon salt
• 1 tablespoon black pepper
• Chipped beef, for serving
• Sourdough toast, for serving
• Chopped fresh parsley, for garnish
• Paprika, for garnish

1. In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
2. In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
3. For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.