Hamburger Gravy

A quick and easy creamy Hamburger Gravy that is delicious over mashed potatoes, egg noodles, pasta, rice, and buttermilk biscuits. Double the recipe and freeze half for a meal next month.

Course dinner

Cuisine American

Keyword hamburger steak and gravy, hamburger steak with gravy, how to make hamburger gravy

Prep Time 5

Cook Time 25

Servings servings

Calories 294kcal

Author Beth Pierce

Ingredients

1 ½ lbs. lean ground beef
1 small onion finely chopped
2 cloves garlic minced
2 tablespoons butter
¼ cup all purpose flour
2 cups beef broth
½ cup heavy cream or half and half
1 tablespoon Worcestershire Sauce
½ teaspoon dried thyme
½ teaspoon dried parsley
2 pinches nutmeg
Kosher salt and fresh ground black pepper to taste
Fresh thyme leaves or chopped fresh Italian parsley for garnish

Instructions

Brown the ground beef in a large skillet over medium heat. When it is about halfway through the browning process add the onions and continue cooking until the ground beef is cooked through and browned and the onions are soft.
Reduce the heat to medium low and add the garlic. Cook the garlic for 1 minute stirring continuously.
Melt the butter in the skillet with the browned beef. Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. Slowly stir in the beef broth and heavy cream until smooth.
Add the Worcestershire sauce, ground thyme, dried parsley, and nutmeg stirring to combine. Season with kosher salt and fresh ground black pepper to taste. Garnish with fresh thyme leaves or chopped fresh Italian parsley.

Notes

Use lean ground beef, ground turkey, or ground chicken. If you have more than a couple tablespoons of fat after browning the ground beef drain it.
If the gravy becomes too thick add more beef broth 1-2 tablespoons at a time until desired consistency.
For those who like a lot of flavor add 1-2 teaspoons creole seasoning. It does not make it overly spicy it just gives the gravy a lot of flavor. Trust me on this one.
Experiment with different herbs like chopped rosemary, fresh or ground thyme, fresh or dried parsley, dried oregano, dried marjoram, or ground sage.
Try adding other veggies like mushrooms, carrots, peas, corn, or green beans.
Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze first cool completely. Then add to a heavy duty freezer bag or freezer container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop on low or in the microwave at a reduced power.

Nutrition