Hamburger Gravy
Cheap, hearty, and filling — the ultimate holler comfort food that stretches a pound of ground beef to feed the whole family.
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Hamburger Gravy is one of those old-school, budget-friendly meals that fills bellies and warms hearts. Simple ground beef turned into a rich, peppery gravy — perfect over mashed potatoes, hot biscuits, toast, or rice.
Ingredients (serves 6)
- Meat: 1–1.5 lbs lean ground beef (80/20 or 85/15 recommended)
- ½ medium onion, finely chopped (optional but recommended)
- 2 cloves garlic, minced (optional)
- 3–4 tablespoons all-purpose flour
- 2 cups whole milk (or mix with heavy cream for extra richness)
- 1 cup beef broth (or water + 1–2 tsp Better Than Bouillon)
- 1–2 teaspoons Worcestershire sauce
- Salt and plenty of black pepper, to taste
- Optional: ½ tsp onion powder, ½ tsp garlic powder, dash of Italian seasoning
- Optional: 1 tablespoon butter (if your beef is very lean)
How to Make Cletus's Hamburger Gravy
- 1. In a large skillet over medium-high heat, cook the ground beef, breaking it up into small crumbles. Add the chopped onion and garlic (if using) halfway through. Cook until the beef is no longer pink and the onion is softened, about 7–10 minutes. Drain excess grease if needed, but leave a couple tablespoons for flavor.
- 2. Sprinkle the flour over the meat mixture. Stir well to coat everything and cook for 1–2 minutes to cook out the raw flour taste.
- 3. Slowly pour in the beef broth while stirring constantly to avoid lumps. Once smooth, gradually stir in the milk. Add Worcestershire sauce, bouillon (if using), and any extra seasonings.
- 4. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 5–10 minutes, stirring occasionally, until the gravy thickens to your liking. If it gets too thick, add a splash more milk or broth. Taste and season generously with salt and black pepper.
- 5. Serve hot over mashed potatoes, biscuits, toast, or rice. Garnish with chopped parsley if you’re feeling fancy.
🖨 Print out version available at Print out version here
Holler Tips from Cletus
- This gravy is very forgiving — perfect for stretching a pound of meat to feed a big family.
- Like it thicker? Add a little more flour. Like it creamier? Use half milk, half heavy cream.
- Make it ahead — it reheats beautifully with a splash of milk.
- Leftovers make great hot open-faced sandwiches the next day.
This Hamburger PLush isn't usefull in the kitchen. I just think it's cool.
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Got a tweak or your own version of hamburger gravy? Drop me a line — I might just cook it on camera!
