SOS - SH-T ON A SHINGLE
- Servings: 3
- 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
35 min | 5 min prep