Army-Style Creamed Ground Beef on Toast
A home-kitchen take on military-style creamed beef, with fresh ground beef and onion in a peppery whole-milk gravy over toast. Ready in about 35 minutes. Source-informed, not kitchen-tested.
10 minutes active, 4 Servings
Ingredients
| 1 pound | Lean ground beef (90% lean) |
| 1/2 cup | Yellow onion, finely chopped |
| 2 Tbsp | Unsalted butter |
| 1/4 cup | All-purpose flour |
| 2 1/2 cups | Whole milk |
| 1/4 tsp | Garlic powder |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 8 slices | Sandwich bread |
Preparation
| 1. Heat a large skillet over medium heat. |
| 2. Add the ground beef and onion. |
| 3. Cook for 8 to 10 minutes, breaking up the beef, until the onion is tender and the beef reaches 160°F on a food thermometer . |
| 4. Spoon off any pooled fat. |
| 5. Stir in the butter until melted. |
| 6. Stir in the flour, garlic powder, salt and pepper. |
| 7. Cook for 2 minutes, stirring constantly. |
| 8. Gradually stir in the milk until evenly combined. |
| 9. Bring to a gentle simmer, stirring frequently. |
| 10. Reduce the heat to low. |
| 11. Simmer for 5 to 7 minutes, stirring often, until the gravy coats a spoon. |
| 12. Toast the bread until golden while the gravy simmers. |
| 13. Spoon the creamed beef over the toast, allowing 2 slices per serving. |
| 14. Refrigerate leftover gravy in shallow, covered containers within 2 hours, or within 1 hour above 90°F. |
| 15. Use refrigerated gravy within 3 to 4 days, keeping it at 40°F or below. |
| 16. Reheat leftover gravy to 165°F before serving. |
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