Homemade Hamburger Gravy (Printable)
Hearty beef gravy with ground beef and aromatic spices, ready in 30 minutes. Perfect over mashed potatoes or biscuits for comforting meals.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 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 tbsp all-purpose flour
→ Fats
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp Worcestershire sauce
09 - ½ tsp salt (more to taste)
10 - ½ tsp ground black pepper
11 - ¼ tsp paprika (optional)
12 - ½ tsp dried thyme (optional)
# Directions:
01 - In a large skillet over medium heat, add the ground beef. Break the meat apart and cook until browned and no longer pink, approximately 5–7 minutes.
02 - Add the diced onion and cook 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Drain excess fat if needed, leaving about 1–2 tablespoons in the pan to build flavor.
04 - Add butter to the pan and stir until melted. Sprinkle flour over the mixture and cook for 1–2 minutes, stirring constantly to form a smooth roux.
05 - Slowly pour in the beef broth and milk, whisking constantly to prevent lumps from forming.
06 - Add Worcestershire sauce, salt, pepper, paprika, and thyme. Stir thoroughly to combine all seasonings.
07 - Bring to a simmer and cook, stirring frequently, until the gravy thickens to the desired consistency, approximately 5–7 minutes.
08 - Taste and adjust seasoning as needed. Serve hot ladled over mashed potatoes, rice, or biscuits.
# Cooking Tips:
01 -
- It turns a pound of ground beef into something that feels like a full blown meal with almost no effort.
- The gravy thickens right in the pan so there is no extra pot to wash.
- It freezes beautifully which means you can double it and thank yourself on a busy Tuesday.
02 -
- Whisking while you add liquids is non negotiable because once flour lumps form they are nearly impossible to smooth out.
- The gravy will continue to thicken as it sits off the heat so pull it from the stove when it is just slightly thinner than you want.
03 -
- Add a handful of sliced mushrooms during the onion step for an earthy depth that makes the gravy taste like it took twice as long.
- Double the batch because the second one will disappear faster than the first and you will wish you had made more.