In article
>,
Nan > wrote:

> -
>
> Thanks, I make Sausage Gravy for over biscuits, just didn't know what
> beef to use. I was a kid last time I ate it . But I do remember that
> it is salty. Do you just soak the canned beef it to remove salt?
> Change water often? or am I totally wrong on how to lower salt?

Cut it in slivers (which you need to do before putting it in the sauce
anyhow), pile it in a strainer or colander, and pour some very hot (or
boiling) water over it.

And don't forget the mushrooms.

Isaac