• Cooking Time:
  • Servings: 3
  • Preparation Time:


I used to make this for my x-bf a Marine... Now I make it for my husband...

35 min | 5 min prep



  • 1 lb lean ground beef
  • 3/4 cup flour
  • 1 medium onion, medium dice
  • 1 stalk of celery small dice
  • 1 teaspoon minced garlic
  • 1 1/2 cups milk the richer the milk, the richer the gravy
  • salt & pepper (to taste)
  • dry toast (I use a small pasta or rice instead of toast)
  • a small amount of cayenne if you want


  • Combine ground beef, onion and garlic and celery in a large skillet or pot, and brown the beef.
  • Once the beef is browned and your onions clear, add the flour. Do not drain the beef
  • Add enough flour to completely absorb all the liquid in the pan.
  • Once all fluid is absorbed by the flour and you have a nice roux, add your milk. The measures are approximate but you want to add about twice as much milk as flour.
  • If you add too much milk you will just have to cook it for longer in the next step.
  • Season with salt and pepper and bring to a boil.
  • Reduce heat and slowly cook away the fluid, stirring often, until you have a nice thick milk gravy.
  • Spoon generous amounts over dry toast (like an open-faced sandwich) and enjoy.
  • Or mix with the pasta and serve if your using pasta

Categories: Beef  Misc. One Dish  Pasta 
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