1 lb. hamburger
Salt and pepper
2 heaping serving T. flour
Enough milk to thicken
Brown the hamburger in skillet. Salt and pepper. Drain some of the grease, but not all. Add 2 heaping serving tablespoons (not measuring tablespoons but the spoons you use to serve with) of flour; mix into hamburger and let it get hot (that’s the secret to any milk gravy – let the flour and the drippings get hot or boiling before adding the milk). Pour in enough milk to thicken. That’s how Mom made it – I like to add 1 can of cream of mushroom soup and 1 beef bouillon cube. I think the hamburger I use is leaner and seems sort of tasteless, so I doctor it up. Serve over mashed potatoes and, of course, you have to have frozen sweet corn with it.