Melt the Fats: In a medium saucepan, melt the butter and bacon grease together over low heat. The combination of butter and bacon grease gives this gravy a rich, smoky flavor base that makes it truly special.
Make the Roux: Once melted, whisk in the flour all at once. Stir constantly for about 1–2 minutes, creating a smooth paste (called a roux). This step helps cook out the raw flour taste and builds the foundation for your creamy sauce.
Add the Milk: Slowly whisk in the warm milk, a little at a time, to avoid lumps. Gradually increase the heat to medium-high as you continue whisking. The sauce will begin to thicken as it heats. Keep stirring to maintain a smooth texture.
Season: Add the black pepper once the mixture starts to thicken. Taste as you go — you can always add more pepper later if you prefer a little extra bite.
Finish with the Beef: Bring the mixture to a gentle boil, then stir in the sliced beef. The combination of Buddig and dried beef adds depth and the perfect salty kick. Stir until everything is evenly mixed and heated through.
Serve: Spoon the hot creamed beef generously over toasted artisan bread or Texas toast. For extra indulgence, butter the toast before adding the creamy mixture. Serve immediately while it’s warm and velvety.
