Hamburger Gravy. This might not be the most attractive dish to look at. Most brown food isn't, but what it lacks for in looks, it more than makes up for in taste. This classic old fashioned entree was a very common simple supper dish that was served up in many homes when I was growing up.
It is a supper dish which has been pleasing families and their budgets for many years and still does to this day. I decided to small batch my recipe for the smaller family with great results. If you are wanting to feed more, you can certainly double up on everything to feed a larger family.
It is very simple and quick to make, requiring very simple ingredients. All you need is ground beef, flour, milk, water, seasoning, Worcestershire sauce and my secret ingredient that I like to add, a small bit of dry onion soup mix.
It also goes together very quickly which makes it perfect for those days when you are rushed off your feet but still wanting to feed your family something delicious.
If you make it a habit to keep frozen mashed potatoes and vegetables in your freezer, it makes for a very quick and easy supper indeed!
I confess that when I was a child I was not overly of this. I have no warm nostalgic feelings about it. I think that is because my mother always used really cheap ground beef that was high in fat and gristle. And out of five family members, I was always the one who got the gristle or . . . shudder . . . the odd piece of bone.
Lets just say, it was not my cup of tea. I do enjoy it now however and that's because I always buy extra lean ground steak, which is a bazillion times better. I actually get the butcher to grind it for me on the day which makes it very fresh indeed.
The gravy is thick and rich . . . and delicious spooned over fluffy mashed potatoes. But back home it is also enjoyed served over hot chips with peas and cheese . . .
(source) The Hamburger Gravy gets spooned over the hot chips, and then cheese is scattered over top with a final dusting of cooked peas. A Hamburger Gravy Poutine as it were.
I have yet to make it for Todd this way, but I am sure he would really love it! Maybe next time I will!
I suppose you could think of this as sort of a deconstructed Cottage Pie . . . same ingredients pretty much, but put together in a different way.
Its also very adaptable. This is it at its very simplest. You can add sliced mushrooms when you are browning the meat, which would sort of make it a kind of a Beef Burger Stroganoff. You can also add a dollop of dairy sour cream to add an extra special rich touch to the dish. I have also added a dollop of cream cheese in the past. Very yummy indeed!
I suppose what I am really trying to say is that it truly is the extra simple things in life which bring us the most pleasure. Things like doggie cuddles, golden sunsets, love of family, good friends, and . . . yes . . . Hamburger Gravy.
Hamburger Gravy
Print
Yield: 3Author: Marie Raynerprep time: 5 Mcook time: 25 Mtotal time: 30 MI small batched one of our favorite meals. You can easily double the ingredients to feed more people. This might not be very attractive but it is delicious. We enjoy it spooned over mashed potatoes with a vegetable on the side.
Ingredients:
- 1/2 pound lean ground beef
- 1/2 small onion, peeled and diced
- 1 clove garlic, peeled and minced
- 1/2 TBS Worcestershire Sauce
- 1 1/2 TBS plain flour
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) beef broth
- 1 TBS dry onion soup mix or a beef boullion cube
- salt and pepper to taste
Instructions:
- Heat a large skillet and brown the ground beef in it along with the onion until no more pink remains. Do not drain. If there is no fat in the bottom of the pan you may need to add a tablespoon of butter or oil. (I would always go with the butter.)
- Stir in the Worcestershire sauce. Stir in the flour and cook for several minutes to cook out the flour taste.
- Add the remaining ingredients, stirring everything together well. Cook over moderate heat until thickened and bubbly. If you think it is too thick you can more boullion or some water.
- Taste and adjust seasoning as required. Serve hot, spooned over mashed potatoes.
- This freezes well if you want to double it and freeze the extras.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchenCreated using The Recipes Generator
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: [email protected]
Follow my blog with Bloglovin
