Hamburger Gravy

Why You’ll Love This Recipe

I love hamburger gravy because it is affordable, filling, and incredibly easy to prepare. Ground beef turns an everyday gravy into a hearty main dish, while the creamy sauce makes every bite rich and comforting.

I also appreciate that I can have this recipe on the table in about 30 minutes. It is perfect when I need a quick weeknight dinner, and I can easily customize the seasonings or add vegetables depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion
• Garlic
• All-purpose flour
• Beef broth
• Whole milk
• Worcestershire sauce
• Butter, if needed
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Chopped fresh parsley, optional

Directions

1. I place a large skillet over medium-high heat and add the ground beef. I break the meat into small pieces with a wooden spoon or spatula as it cooks.
2. I add the diced onion and continue cooking until the beef is browned and the onion is soft. I add the garlic during the final minute and cook just until fragrant.
3. If there is a large amount of grease in the skillet, I carefully drain most of it. I leave a little behind for flavor and to help make the gravy. If my beef is particularly lean, I add a little butter instead.
4. I sprinkle the flour evenly over the cooked beef and stir well. I cook it for about 1–2 minutes so the raw flour taste disappears.
5. I slowly pour in the beef broth while stirring constantly. Adding it gradually helps me create a smooth gravy without flour lumps.
6. I stir in the milk, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
7. I reduce the heat and let the gravy gently simmer for about 5–10 minutes, stirring occasionally, until it reaches my preferred thickness.
8. I taste the gravy and adjust the salt and pepper as needed. If it becomes too thick, I stir in a splash of additional broth or milk.
9. I remove the skillet from the heat and garnish the hamburger gravy with chopped parsley if desired.
10. I serve it hot over mashed potatoes, biscuits, rice, egg noodles, or toast.

Servings and Timing

I get approximately 4–6 servings from a standard batch of hamburger gravy.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: approximately 30 minutes
Servings: 4–6

Variations

For mushroom hamburger gravy, I sauté sliced mushrooms with the onion before adding the flour. I like the earthy flavor they add to the creamy sauce.

When I want an extra-creamy gravy, I replace part of the milk with half-and-half or a small amount of heavy cream.

For a vegetable-packed version, I add frozen peas, carrots, corn, or green beans near the end of cooking. I let them simmer in the gravy until completely heated through.

If I want a little heat, I add cayenne pepper, crushed red pepper flakes, or a dash of hot sauce.

I can also make a stroganoff-inspired version by adding mushrooms and stirring in a spoonful of sour cream after removing the skillet from the heat. I serve this variation over egg noodles.

Storage/Reheating

I let leftover hamburger gravy cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days.

When I want to reheat it, I place the gravy in a saucepan or skillet over medium-low heat and stir frequently until thoroughly heated. The gravy usually becomes thicker after refrigeration, so I add a splash of milk or beef broth to restore its creamy consistency.

I can also reheat individual portions in the microwave, stirring between short heating intervals so the gravy warms evenly.

For longer storage, I can freeze hamburger gravy in a freezer-safe container for about 2–3 months. Since dairy-based gravies can separate slightly after freezing, I stir the gravy well while reheating it to help restore its texture.

FAQs

What is hamburger gravy made of?

I make hamburger gravy with browned ground beef, flour, beef broth, milk, and seasonings. Onion, garlic, and Worcestershire sauce add extra savory flavor and help create a richer gravy.

How do I thicken hamburger gravy?

I use flour to thicken my hamburger gravy. Cooking the flour briefly with the beef and fat before gradually adding the liquid creates a smooth, thick sauce. If my gravy is still too thin, I let it simmer for a few additional minutes.

Why is my hamburger gravy too thick?

Hamburger gravy naturally thickens as it cooks and can become even thicker as it cools. When mine gets thicker than I want, I gradually stir in additional milk or beef broth until it reaches the consistency I prefer.

What should I serve with hamburger gravy?

Mashed potatoes are one of my favorite choices, but I also serve hamburger gravy over biscuits, toast, rice, egg noodles, baked potatoes, or even roasted vegetables. I often add a simple vegetable side to turn it into a complete meal.

Can I make hamburger gravy ahead of time?

Yes. I can prepare the gravy ahead and refrigerate it in an airtight container. When I am ready to serve it, I gently reheat it on the stovetop and add a splash of milk or broth if necessary to loosen the sauce.

Conclusion

Hamburger gravy is a simple, comforting recipe I can make whenever I need an inexpensive and filling meal without spending hours in the kitchen. The combination of savory ground beef and creamy homemade gravy turns basic pantry ingredients into a satisfying dinner.

Hamburger Gravy

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Hamburger gravy combines seasoned ground beef with a rich, creamy homemade gravy for an easy comfort-food dinner. Serve it hot over mashed potatoes, biscuits, rice, noodles, or toast.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 cup whole milk
• 1 tablespoon Worcestershire sauce
• 1 tablespoon butter, if needed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• Chopped fresh parsley, optional for serving

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Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and break it into small pieces as it cooks.
2. Add the diced onion and continue cooking until the beef is browned and the onion is softened. Add the garlic during the final minute and cook until fragrant.
3. If the skillet contains excessive grease, carefully drain most of it while leaving a small amount for flavor. If using very lean beef, add the butter instead.
4. Sprinkle the flour evenly over the beef and stir thoroughly. Cook for 1–2 minutes to remove the raw flour taste.
5. Gradually pour in the beef broth while stirring constantly to create a smooth gravy.
6. Stir in the whole milk, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
7. Reduce the heat and gently simmer for 5–10 minutes, stirring occasionally, until the gravy reaches the desired consistency.
8. Taste and adjust the salt and pepper as needed. If the gravy is too thick, gradually stir in additional milk or beef broth.
9. Remove from the heat and garnish with chopped fresh parsley if desired.
10. Serve hot over mashed potatoes, biscuits, rice, egg noodles, or toast.

Notes

• For mushroom hamburger gravy, sauté sliced mushrooms with the onion before adding the flour.
• For an extra-creamy gravy, replace some of the whole milk with half-and-half or heavy cream.
• Frozen peas, carrots, corn, or green beans can be added near the end of cooking and simmered until heated through.
• For extra heat, add cayenne pepper, crushed red pepper flakes, or hot sauce to taste.
• For a stroganoff-inspired variation, add mushrooms and stir in sour cream after removing the skillet from the heat.
• Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat gently over medium-low heat, adding a splash of milk or beef broth if the gravy has become too thick.
• Hamburger gravy can be frozen in a freezer-safe container for 2–3 months. Stir well during reheating if the dairy-based sauce separates slightly.

Nutrition

• Serving Size: 1/5 of recipe
• Calories: 360 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 27 g
• Cholesterol: 85 mg