Mom made this for us growing up. A staple in the military mess hall, it’s one of Dad’s favorites. Honestly I’ve only made it a few times with ground beef; I usually steer toward the sausage version (“gravy and biscuits!”) but recently I made it with half beef and half sausage (it’s what was in the fridge) and it was very good. We served it at Christmas in December when the Boston Hayes family was in Florida with all the Paquettes. Everybody had seconds. With that in mind, be sure and double the recipe — it makes great leftovers! Bon Appétit!
1 lb. ground beef (or 1 lb. breakfast sausage)
1/2 large onion (to taste)
2 Tbsp. butter or margarine
1/4 cup all-purpose flour
1 cube beef bouillon
1/2 tsp. salt
1/8 tsp. black pepper (to taste)
2 1/4 cups milk
1/4 tsp. Worcestershire sauce
- Brown beef, and saute onion, in a large skillet over medium-high heat, breaking up the meat as it cooks. Drain excess fat and set beef aside.
- Melt butter in skillet over medium heat.
- Slowly add the flour, stirring constantly, to form a light brown roux.
- Add the bouillon.
- Gradually stir in the milk and Worcestershire sauce, mixing well.
- Add the cooked ground beef, salt, and pepper.
- Bring just to a boil, stirring constantly.
- Reduce heat and simmer, stirring occasionally, about 5 minutes. Keep hot until ready to serve.
Serve over toast or biscuits.
Recipe note: I searched around the web a bit to see how the Army folks make this and this is the best parts of each recipe I found.
Photo credit: C. Oatie