Hamburger Gravy

This hamburger gravy is a meatier, tastier version of the classic sausage gravy. Made all from scratch, this is real-deal comfort food!

Course Main Course

Cuisine American

Keyword easy dinner recipes, hamburger recipes, Quick and Easy Dinner

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 417kcal

Author Kathleen

Dissolve better than bouillon (1 tablespoon) in 1/4 cup of boiling water; set aside.
In a large high-sided skillet, add oil (1 tablespoon) and swirl to cover the bottom of the skillet. Add ground beef (1 pound) then cook, over medium heat, crumbling beef as it cooks. Add onion (1/2 cup), garlic (4 cloves), and black pepper (1/2 teaspoon). Continue to cook until the onion is soft and there is no longer any pink in the beef.
Stir in dissolved better than bouillon with water it's dissolved in and Worcestershire sauce (2 teaspoons).
Sprinkle flour (1/4 cup) over top of beef. Stir until beef is coated with flour. Cook, stirring frequently. Add the milk (12 ounces). When the mixture begins to bubble, cook until it's thickened to your liking, about 5-10 minutes. Taste and adjust seasonings, if needed.
Serve over garlic or plain mashed potatoes.

Make Mine Richer, Please: Add a few tablespoons of heavy cream to make the gravy slightly richer.
Lower-Fat Beef: If you use lower-fat, lean ground beef, the fat-to-flour ratio will be off. Our recipe was developed to use 80/20% ground beef. If you use lower-fat meat, after the beef and onion have been cooked, carefully measure the fat that remains in the pan. You’ll need a total of 1/4 of a cup to thicken the gravy properly. Add butter to make up the difference. The same goes if you switch the meat out for ground turkey or ground chicken.
Toast The Flour: Make sure the flour is thoroughly cooked (for about a minute or two) before adding the milk. This will ensure that the gravy doesn’t have a raw flour taste.
Dairy-free: Skip the milk and use low-sodium beef broth instead. The gravy will still be thick, simply not creamy.
Gluten-free: Skip the roux, which contains flour, and make a cornstarch slurry. Frankly, I’d make this switch only if it’s required for dietary restrictions. A roux makes the most silky gravy! Stay gluten-free by serving over gluten-free noodles.