Hamburger Gravy
This old fashioned Hamburger Gravy recipe is simple, inexpensive, and ready to please the pickiest eaters. It's on the table in 20 minutes, and delicious served over mashed potatoes, rice, pasta, or bread.
Servings: 4
Calories: 346kcal
Cost: $8
Equipment
Ingredients
- 1 pound lean ground beef*
- 1/3 cup chopped onion
- 2 cloves garlic , minced, or 1/2 teaspoon garlic powder
- 1 tablespoon butter
- 3 Tablespoons all-purpose flour
- 2 teaspoons beef bouillon paste , or 2 beef bullion cubes
- 2 ½ cups milk
- 1/8 teaspoon ground sage
- 1/8 teaspoon dried thyme
- salt and pepper , to taste
- crushed red pepper flakes , to taste, optional
Serving ideas:
- Over Mashed potatoes, Pasta, Rice, Biscuits. Bread or toast, Breakfast potatoes
- Green beans or roasted vegetables.
Instructions
- Cook meat: Add ground beef to a deep skillet over medium-high heat. Cook, crumbling into small pieces, until browned. Remove most (but not all) of the grease. Add onions to the pan and cook for 2-3 minutes.
- Gravy: Add flour and butter and stir to coat the meat. Add milk and seasonings. Cook, stirring frequently, until gravy is thickened, 5-10 minutes. Taste and add additional seasonings, as needed.
- Serve warm over mashed potatoes, biscuits, bread, noodles, rice, or breakfast potatoes.
Video
Notes
Ground Beef: I like to use half ground beef, half ground pork sausage. Add chopped bacon for even more flavor. Could also use ground turkey or ground chicken.
Flour: Add 1 1/2 Tablespoons cornstarch instead of flour.
Dairy-Free: Omit butter and substitute beef broth instead of milk. Add 1 Tablespoon additional flour to thicken the sauce, if needed.
Veggies: Add sautéed mushrooms, frozen peas, or corn to the gravy.
Sour Cream: Add a scoop of sour cream at the end to make the gravy creamier.
Storage Instructions: Keep leftover hamburger gravy in an airtight container in the fridge for up to 5 days. Heat in the microwave or stovetop, adding a little milk or broth if you need to thin it.
Freezing Instructions: Follow the recipe to cook the meat and add spices. Let it cool completely then transfer to a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge, then heat in a skillet with butter, flour, and half and half. Cook, stirring, until thickened. Adjust seasonings to taste.
Nutrition
Calories: 346kcal | Carbohydrates: 13g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 396mg | Potassium: 629mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 3mg
Recipe Link
Recipe Video
