Hamburger Gravy
A comforting and protein-rich Hamburger Gravy that's perfect for meal prep and family dinners, served over rice or mashed potatoes.
Ingredients
Main Ingredients
- 1 lb Ground Beef Provides a hearty base with rich flavor.
- 1 medium Onion, diced Adds sweetness and depth to the gravy.
- 2 cloves Garlic, minced Infuses the dish with aromatic goodness.
- 1/4 cup All-Purpose Flour Thickens the gravy for a luscious finish.
- 2 cups Beef Broth Gives a robust flavor and creates a savory sauce.
- 1 cup Milk Adds creaminess without being overly rich.
- 1 tsp Salt Essential for enhancing all the flavors.
- 1 tsp Pepper Essential for enhancing all the flavors.
- 1 tbsp Worcestershire Sauce Provides a tangy umami hit.
- 1 tsp Paprika Adds a subtle warm flavor and a splash of color.
- 4 cups Cooked Rice or Mashed Potatoes Perfect for serving, offering a delightful vehicle for the gravy.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth cooking process.
- Dice the onion and mince the garlic for quick incorporation.
- Have your cooked rice or mashed potatoes ready to plate up later.
Cooking
- In a skillet over medium heat, brown the ground beef for about 5-7 minutes until fully cooked through.
- Add the diced onion and minced garlic, cooking for another 2-3 minutes until the onions are translucent.
- Sprinkle the flour over the meat mixture, stirring well for about 1 minute.
- Slowly pour in the beef broth and milk while stirring to avoid clumps, and bring the mixture to a simmer.
- Season with Worcestershire sauce, paprika, salt, and pepper. Allow it to thicken for about 5-10 minutes.
Serving
- Once the gravy has thickened, remove it from heat.
- Ladle portions over your cooked rice or mashed potatoes.
- Garnish with freshly cracked pepper or parsley if desired. Serve warm and enjoy!
Notes
For best results, sauté onions until caramelized before adding beef. Use low-sodium beef broth for a healthier version. This dish is excellent for meal prepping, storing leftovers for up to 3 days, or freezing for up to 3 months.