In a 2-1/2 quart saucepan cover dried beef with cold water, cover and cook over medium heat, as soon as it begins to boil drain and let cool. This gets rid of all the salt in the dried beef. Cut into strips and set aside.
Heat 1 tablespoon butter in a 2-1/2 quart saucepan; add mushrooms and sauté over medium low heat until slightly caramelized. Remove mushrooms and set aside.
Heat 4 tablespoons butter in 2-1/2 quart saucepan, add 1 cup chopped onions sauté over medium low heat until slightly caramelized. Remove from heat and cool slightly.
Add 1/2 cup flour and mix well. Add a small amount of milk and mix thoroughly, and then add the remainder of the 3 cups of milk, 5 ounces dried beef, sautéed mushrooms, 1/2 teaspoon MSG, 1 tablespoon parsley, Heat over medium heat until thickened, constantly stirring. Add salt and pepper to taste.
Check for the desired consistency, Add more milk if too thick; or flour if too thin.
Serve over hot buttered toast, or hot buttered biscuits. This is even better left over and reheated the next day.
CRIMINI MUSHROOMS This rich brown variety is sometimes referred to as "Italian" or "Brown" mushrooms. Criminis are related to the white mushroom and may be used in all the same ways. They are earthier and more intense in flavor than their cousins.
SPANISH ONIONS these are similar to yellow onions, only larger and a bit sweeter. Substitutes: Bermuda onion OR red onion (sweeter) OR yellow onion
MSG is best known today by its scientific name, monosodium glutamate. MSG is a natural flavour enhancer used to bring out the best taste in food.