Ingredients:

  • 450g lean ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 tsp beef bouillon powder
  • 1 tsp cracked black pepper
  • 1/2 tsp kosher salt

Instructions:

  1. Place the ground beef in the skillet over medium-high heat. Break it apart with a wooden spoon and cook until the meat is browned and mahogany-colored. If excess grease pools, drain all but 2 tablespoons of fat.
  2. Lower the heat to medium. Stir in the diced onion and garlic. Sauté for 3–5 minutes until the onions are translucent and the garlic smells fragrant, but not browned.
  3. Sprinkle the flour over the beef mixture. Stir constantly for 2 minutes until the flour coats the beef and smells slightly nutty.
  4. Slowly pour in the milk, one cup at a time, whisking continuously. Add the beef bouillon, salt, and black pepper.
  5. Simmer on low for 5–8 minutes, stirring occasionally, until the sauce reaches a velvety thickness that coats the back of a spoon.