Homemade Hamburger Gravy (Printer-Friendly)
Hearty beef gravy crafted with ground beef, onions, and creamy seasonings. Ideal for pouring over mashed potatoes or warm biscuits.
# What You'll Need:
→ Ground Beef & Meat
01 - 1 pound (80/20) ground beef
→ Aromatics & Vegetables
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Liquids & Dairy
04 - 2 cups beef broth
05 - 1 cup whole milk
→ Flour & Starch
06 - 3 tablespoons all-purpose flour
→ Fats
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1 teaspoon Worcestershire sauce
09 - ½ teaspoon salt, plus more to taste
10 - ½ teaspoon ground black pepper
11 - ¼ teaspoon paprika (optional)
12 - ½ teaspoon dried thyme (optional)
# How-To Steps:
01 - Place a large skillet over medium heat and add the ground beef. Break the meat apart with a wooden spoon and cook until fully browned with no pink remaining, approximately 5 to 7 minutes.
02 - Add the finely diced onion to the browned beef and cook for 2 to 3 minutes until softened. Stir in the minced garlic and continue cooking for 30 seconds until fragrant.
03 - Drain any excess rendered fat from the skillet, leaving about 1 to 2 tablespoons in the pan to support the roux.
04 - Add the unsalted butter to the skillet and stir until completely melted. Sprinkle the all-purpose flour over the beef mixture and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
05 - Slowly pour in the beef broth and whole milk while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and well combined.
06 - Stir in the Worcestershire sauce, salt, black pepper, paprika, and dried thyme. Mix thoroughly to distribute the seasonings evenly throughout the gravy.
07 - Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring frequently, until the gravy reaches your desired consistency and coats the back of a spoon.
08 - Taste the finished gravy and adjust the seasoning with additional salt and pepper as needed. Ladle hot over mashed potatoes, steamed rice, or split biscuits.
# Expert Advice:
01 -
- It comes together in thirty minutes with ingredients you probably already have sitting in your kitchen right now.
- The gravy is rich, velvety, and versatile enough to pour over everything from buttered biscuits to a pile of fluffy mashed potatoes.
02 -
- If you add the broth too quickly without whisking, you will end up chasing flour lumps around the pan for the rest of your life, so pour slowly and steadily.
- Leftovers thicken considerably in the fridge, but a splash of milk or broth stirred in while reheating brings them right back to the perfect consistency.
03 -
- Letting the roux cook for a full two minutes before adding liquid removes the raw flour taste that ruins so many gravies at the very last step.
- A tiny pinch of paprika, even if you are skeptical, adds a warm background note that pulls all the flavors together in a way nobody can quite identify.