Hamburger Gravy

150 Reviews

“This is so easy and delicious! We have enjoyed hamburger gravy in our family for years.” - by Steven Paul Ray

Ingredients

2 pounds lean ground beef
1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste
1 teaspoon onion salt
1 small onion, chopped (optional)

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Metric US

Original recipe yields 6 servings

Directions

Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed.
Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt.
Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired.

Nutrition

Amount Per Serving (6 total)

Calories
505 cal
25%

Fat
34.5 g
53%

Carbs
12.8 g
4%

Based on a 2,000 calorie diet

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Reviews (150)

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151

BIGGT

Aug. 4, 2004

"This recipe is tasteless. Forget the flour and the fat. Brown the meat with one medium chopped onion and then drain the fat off. Stir one can of beef broth into 2 cans of cream of mushroom soup in a l..." See morearge bowl. Add this mixture to the meat and heat thoroughly. Bingo! You've got some great tasting gravy."

DEERHEART

Jan. 9, 2004

"Not a bad recipe. Easy to make...easy to spice up. I really like the idea of mixing the flour with the hamburger first. I added the onion soup mix, the worchester (?) sauce, some garlic, and no-sal..." See moret extra seasonings. The recipe by itself may be a little bland as one of the reviews stated but cooking, I believe, is the art of creation. Out of chaos can come beauty!!!"

CARA428

Sep. 9, 2004

"I cooked the beef with 3 cloves garlic and about 1 1/2 cup chopped onion. I also added 2 beef boullion cubes with the milk to give this more flavor. We served it over mashed potatoes. A great cook..." See more ahead dish to eat on a busy night. "

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