- 1 lb lean ground beef
- 1⁄4 cup chopped onion
- 1⁄4 cup flour
- 1 teaspoon beef bouillon powder
- 3⁄4 teaspoon salt, to taste
- fresh ground black pepper, to taste
- 1⁄4 teaspoon garlic powder or 1⁄4 teaspoon granulated garlic
- 1⁄4 teaspoon onion powder(optional) or 1⁄4 teaspoon granulated onion (optional)
- cayenne powder, to taste
- 1⁄2 teaspoon Worcestershire sauce
- 2 1⁄4 cups milk
- In a large skillet over medium heat, brown the ground beef and onion.
- Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
- Saute all together until flour is absorbed, about 5 minutes.
- Gradually stir in the Worcestershire sauce and milk.
- Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
- Serve over toast, biscuits, noodles, rice, or potatoes.
- Note: when I’m needing to avoid bread or noodles, I’ll sometimes make a bunch of sauteed mushrooms and eat this over them, or sometimes with tofu. Delicious!