Description
This Creamed Hamburger Gravy is a comforting, hearty dish made with ground beef simmered in a creamy, savory gravy. It’s perfect served over mashed potatoes, toast, biscuits, or even pasta for a quick and satisfying meal. A budget-friendly, old-school recipe that’s ready in under 30 minutes!
Ingredients
Units
Scale
- 1 lb (450 g) ground beef (80/20 recommended for flavor)
- 2 tablespoons unsalted butter (optional for extra richness)
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk (or 1 1/2 cups milk + 1/2 cup beef broth for added flavor)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon Worcestershire sauce (optional, for extra depth)
- Fresh parsley, chopped (optional for garnish)
Instructions
1. Cook the ground beef:
- In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into crumbles as it cooks (about 6-8 minutes).
- Drain excess grease, leaving about 2 tablespoons in the pan for flavor.
2. Make the roux:
- Stir in the butter (if using) and sprinkle the flour over the cooked beef.
- Cook for 1-2 minutes, stirring constantly, until the flour absorbs the fat and turns slightly golden.
3. Add milk and seasonings:
- Gradually pour in the milk while stirring to prevent lumps.
- Add garlic powder, onion powder, black pepper, salt, and Worcestershire sauce (if using).
- Simmer for 5-7 minutes, stirring frequently, until the gravy thickens to your desired consistency.
4. Adjust and serve:
- Taste and adjust seasonings if needed.
- If the gravy becomes too thick, add a little more milk to thin it out.
5. Serve:
- Spoon over mashed potatoes, biscuits, toast, pasta, or rice for a hearty meal.
- Garnish with chopped fresh parsley if desired.
Notes
- Add sautéed mushrooms for extra texture and flavor.
- Substitute ground turkey or chicken for a lighter version.
- Store leftovers in an airtight container for up to 3 days—reheat with a splash of milk to restore creaminess.