There’s something incredibly satisfying about a plate of warm, homemade hamburger gravy ladled over creamy mashed potatoes. This recipe has become our go-to when we need a hearty, filling meal that won’t break the bank. Using just a pound of ground beef and pantry staples, it’s the kind of dish that reminds us that good food doesn’t have to be complicated or expensive.
We first started making this during those lean months when grocery prices were soaring. A friend mentioned how her grandmother used to make hamburger gravy to feed their large family, and we were intrigued. After trying it once, we understood why this recipe has stood the test of time in so many households.
What makes this gravy special is how the simple ingredients work together to create something greater than the sum of their parts. The onions slowly cook down to add sweetness, while the garlic adds depth. A sprinkle of flour and good beef stock transform humble ground beef into a rich, savory gravy that clings perfectly to each forkful of potatoes.
The Real Secret to Great Hamburger Gravy
The key to developing deep flavor starts with properly cooking the ground beef. Rather than just browning it, we take an extra minute to drain off excess fat, leaving just enough to cook the onions and garlic. This step ensures your gravy won’t be greasy and allows the meat to develop a better texture.
When adding the flour, make sure to cook it for a few minutes before adding the liquid. This extra step cooks out the raw flour taste and helps prevent lumps from forming in your gravy. We’ve learned through trial and error that medium-low heat is your friend here – it gives you more control and prevents the flour from burning.
Let’s Talk About the Stock
While beef stock is traditional, we’ve made this with whatever we’ve had on hand. Chicken stock works surprisingly well, and we’ve even used a combination of stock and water in a pinch. The most important thing is seasoning – taste as you go and adjust the salt and pepper to your liking. A splash of Worcestershire sauce adds that extra something that makes people wonder what your secret ingredient is.
Making It Your Own
One of the beautiful things about this recipe is how adaptable it is. Some nights we’ll add extra black pepper for kick, other times we might throw in some mushrooms with the onions. We’ve even added frozen peas right at the end for color and nutrition. The base recipe is solid, but feel free to make it your own.
Serving Suggestions
While mashed potatoes are the classic pairing (and our personal favorite), this gravy is surprisingly versatile. We’ve served it over rice, egg noodles, and even thick slices of toasted bread. If you’re serving a bigger crowd, the potatoes help stretch the meal even further. Whether you use homemade mashed potatoes or go with instant, we won’t judge – this gravy makes either option taste fantastic.
Here’s how to make it:
Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Mashed potatoes for serving
Instructions:
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Once browned, carefully tilt the pan and spoon off excess fat, leaving just a small amount in the pan.
- Add the diced onions and garlic to the pan with the beef. Cook over medium-low heat for 5-6 minutes, until the onions start to soften and become translucent.
- Sprinkle the flour over the meat mixture and stir to combine. Cook for 2-3 minutes to remove the raw flour taste. (source: Ineskohl.info)
- Pour in the beef stock and Worcestershire sauce, stirring constantly to prevent lumps from forming.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. The gravy will thicken as it cooks.
- Season with salt and pepper to taste. Remember, you can always add more seasoning, but you can’t take it away.
- Serve hot over your favorite mashed potatoes.
Storage and Reheating
This gravy reheats beautifully, making it perfect for leftovers. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add a splash of stock or water to thin it out, as it tends to thicken when chilled.
Make-Ahead Tips
The beauty of this recipe is that it can be made in advance. The flavors actually develop more when it sits overnight in the refrigerator. Just reheat gently on the stovetop when you’re ready to serve.
Remember, cooking is about making food that makes you and your family happy. This hamburger gravy might not be fancy, but it’s the kind of comfort food that creates memories around the dinner table. And sometimes, that’s exactly what we need.
