Homemade Hamburger Gravy (Printable Version)
Savory ground beef gravy with onions, garlic, and aromatic seasonings ladled over your favorite sides.
# What You'll Need:
→ Meats
01 - 1 pound ground beef (80/20 blend recommended)
→ Aromatics & Vegetables
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Liquid & 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, or to taste
10 - ½ teaspoon ground black pepper
11 - ¼ teaspoon paprika (optional)
12 - ½ teaspoon dried thyme (optional)
# Directions:
01 - In a large skillet over medium heat, add the ground beef. Break the meat apart with a spoon and cook until fully browned and no longer pink, 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 cook for an additional 30 seconds until fragrant.
03 - Drain any excess grease from the skillet, leaving approximately 1 to 2 tablespoons of rendered fat in the pan for flavor.
04 - Add the unsalted butter to the skillet and stir until completely melted. Sprinkle the all-purpose flour over the meat 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.
06 - Stir in the Worcestershire sauce, salt, ground black pepper, paprika, and dried thyme. Mix thoroughly to combine all 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 thickness.
08 - Taste the finished gravy and adjust the seasoning with additional salt or pepper as needed. Serve hot ladled over mashed potatoes, steamed rice, or split biscuits.
# Expert Advice:
01 -
- It takes pantry staples and turns them into something that tastes like you spent hours when you barely spent thirty minutes.
- The gravy is endlessly adaptable and works over rice, biscuits, toast, or even egg noodles if that is what you have on hand.
02 -
- If you pour the liquids in too fast without whisking you will create lumps that no amount of stirring can undo, so patience at that step saves everything.
- The gravy thickens significantly as it cools so pull it off the heat when it looks just slightly thinner than you want it.
03 -
- Toast the flour in the roux for a full two minutes to cook out the raw taste before adding any liquid.
- A tiny splash of soy sauce alongside the Worcestershire adds a roundness of flavor that most people will never be able to identify but will absolutely notice.