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PdfBrown beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Drain excess fat and set beef aside.
Melt 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, stirring constantly.
Serve hot over buttered toast Or noodles