1 pound Pasture to Plate Co. ground beef or Buddig dried beef
1 small yellow onion, diced
Kosher salt, to taste (don't use if using dried beef)
Ground black pepper, to taste
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4-1/2 teaspoon cayenne pepper
5 tablespoons unsalted butter
6 tablespoons flour
2 cups whole milk
Bread, toasted (see sliced bread recipe for homemade bread)
Set a large 12-inch skillet over medium-high heat.
Add ground beef and onion to the skillet and season lightly with kosher salt and black pepper. If using Buddig dried beef, rinse and cut into strips before adding to the pan.
Break up the ground beef as it cooks and cook until it's brown in color and no pink remains. Drain the meat and set aside.
In the same pan as you used to brown the meat, set it over medium heat and add the butter.
Melt the butter and sprinkle in the flour and whisk together until it forms a paste.
Let it bubble slightly and cook for about a minute.
Slowly stream in milk and whisk until thick. This might take a few minutes to get the gravy as thick as you like. If the gravy gets too thick you can thin it out with more milk.
Add cooked beef and onion to the white gravy mixture.
Season with onion powder, thyme, cayenne pepper and salt and pepper to taste. Feel free to add more flavor by sprinkling in crushed red pepper, garlic powder or fresh herbs.
Serve over toast.