Brown the ground chuck till no longer pink. Add onion and saute till
translucent. Drain very well. Return to skillet. Season with salt &
pepper to taste. At this time you may add any seasoning that you care
for....i.e. chili powder, garlic, season salt etc. Turn burner on to
medium; as soon as you hear it start to sizzle a bit add flour slowly
to coat the ground chuck making sure it is not too dry (the gravy will
lump if it's too dry). It may take more or less of the 1/4 cup. When
the flour is incorporated you begin to add the milk till it is just
covered with the liquid. How much milk you use is all according to
how thin or thick you like your gravy. Simmer until it reaches the
consistency you like. At this time add a can of drained vegetables May be served it over toast or potatoes.