STEF. SOB'S ARMY STYLE

1 Lb. Ground Chuck
2 Tablespoons Butter
1/4 Cup Flour, plain
1 pound ground beef
1 Beef Bouillon Cube
3/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
2 1/4 Cups Milk
1/4 Teaspoon Worcestershire Sauce
Brown the beef in a large skillet over medium heat. Break up the meat as it cooks. Drain off fat and sit beef aside. Melt the butter in skillet over medium heat. Slowly add the flour, stirring constantly to form a brown roux. Add the bouillon. Gradually stir in the milk and worcestershire sauce mixing well. Add the cooked ground beef, salt and pepper. Bring all to a simmer. Stir constantly. Serve over hot buttered toast.