Dad's Army Style Creamed Beef On Toast (S.O.S.)

1 pound lean ground beef (73-90% lean)
1 green pepper seeded and diced 
1 medium onion peeled and diced
1 can evaporated milk (not the sweetened condensed)
1 clove of garlic peeled and chopped
2-3 tablespoons all-purpose flour
salt and pepper to taste -- Dad always liked more pepper than salt
6 slices of toasted sliced white bread. You can cut them in half diagonally for presentation.

In a large skillet on medium temperature, brown the ground beef chopping and separating bigger chunks until well done. Drain the excess grease off the beef and return pan to the stove. Add the green pepper, onion, and garlic and continue browning until the vegetables are soft and the meat is done. You may add a little water to continue the browning process and to prevent sticking to the pan. Turn the temperature to low and add 3/4 cup of the canned milk and stir thoroughly in the beef mixture. In the remaining milk in the can, add the flour and stir. This will create the roux and add this to the mixture. Keep stirring until lumps (if any) are absorbed. Salt and pepper to taste. Keep stirring until the mixture thickens a little. Serve immediately over the toast points. Each plate should have 2 slices of toast. This recipe serves 3 people nicely. You can adjust portions accordingly for more people. Dad said this was always served as a breakfast before the soldiers went on duty. He preferred ground beef to chipped beef because it has more flavor. We have it as a quick supper and often with a nice garden salad on the side.