Homemade Hamburger Gravy (Print)
Hearty ground beef gravy with aromatic seasonings, ideal for ladling over mashed potatoes or biscuits.
# Ingredient List:
→ Meats
01 - 1 lb ground beef, 80/20 lean-to-fat ratio 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 - 1/2 tsp kosher salt, plus more to taste
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp smoked paprika
12 - 1/2 tsp dried thyme
# How-To Steps:
01 - Place a large skillet over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Cook for 5 to 7 minutes until evenly browned with no pink remaining.
02 - Add the finely diced onion to the browned beef and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Carefully drain any excess rendered fat from the skillet, leaving approximately 1 to 2 tablespoons in the pan to coat the meat mixture.
04 - Add the unsalted butter to the skillet and stir until fully melted. Sprinkle the all-purpose flour over the meat and onion mixture. Cook for 1 to 2 minutes, stirring constantly, to form a smooth roux and cook out the raw flour taste.
05 - Slowly pour in the beef broth and whole milk while whisking vigorously and constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and well combined.
06 - Stir in the Worcestershire sauce, kosher salt, ground black pepper, smoked paprika, and dried thyme. Mix thoroughly to distribute the seasonings evenly throughout the gravy.
07 - Bring the gravy to a gentle simmer over medium heat. Cook for 5 to 7 minutes, stirring frequently, until the sauce reaches your preferred consistency and coats the back of a spoon.
08 - Taste the finished gravy and adjust the salt and pepper as needed. Ladle hot over mashed potatoes, steamed rice, or split biscuits and serve immediately.
# Expert Suggestions:
01 -
- It comes together in under thirty minutes with ingredients you probably already have on hand.
- The gravy is rich, deeply savory, and versatile enough to pour over almost anything you love.
- Leftovers reheat beautifully, making it just as good the next day for a quick lunch.
02 -
- Whisking while you add liquids is not optional, flour lumps are nearly impossible to fix once they form.
- The gravy will continue to thicken as it sits off the heat, so pull it from the stove just before it looks perfect.
03 -
- Toast the flour in the butter for the full two minutes, raw flour taste is the enemy of good gravy.
- Use a whisk, not a spoon, for adding liquids because it incorporates faster and prevents lumps better than anything else.