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Hamburger gravy is an old fashioned recipe that’s incredibly simple to make using everyday ingredients, is inexpensive, and comes together fast! It’s a hearty homestyle meal for your entire family.
Why you’ll love it
I’m the first to admit that creamed hamburger may not be the prettiest dish, but what it lacks in looks, it makes up for in total yumminess. It’s kind of like a pared down, no-fuss version of Ground Beef Stroganoff. There’s a good chance it’ll get your nostalgia going if you grew up eating it as a kid, and that’s always a good thing in my books.
If you’re wondering what to make with ground beef on a busy weeknight for your family, this is a great recipe. It can be on your table in about half an hour, and it’s an economical choice that’s easy on your wallet!
What goes into it
- Ground beef – I recommend using 90% lean ground beef. It’s still fatty enough you get some flavor, but not so fatty you need to drain the grease.
- Onion – my favorite variety is sweet Vidalia onion, but yellow works too
- Onion powder and garlic powder – savory aromatics for a tasty foundation
- Italian seasoning – it’s a convenient blend of fragrant dried herbs that’s in a single jar so you don’t need to buy multiple different jars
- Beef bouillon paste – a way to add concentrated flavor
- Worcestershire sauce and Dijon mustard – these two ingredients are ones you don’t want to skip. They’re overall flavor enhancers, and you don’t taste them specifically!
- Flour – for thickening
- Milk – we’re using whole milk for the gravy
- Parsley – optional, but parsley brings a pop of freshness
How to make hamburger gravy
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet, brown the beef and onion. Leave the fat in the pan for more flavor. Stir in the seasonings, bouillon, Worcestershire sauce, and Dijon mustard.
Add in the flour and milk. Let it simmer for 5-10 minutes or until it has thickened up to your liking. Season generously with salt & pepper, and garnish with chopped parsley if using. That’s it!
Substitutions and variations
- Change it up by using half ground Italian sausage and half ground beef.
- Want it to be even richer? Add in a splash of cream, or use half-and-half instead of milk.
- If you want to go a little fancy, add in a splash of sherry.
- For veggies additions, you could add in some mushrooms if you like. I’ve seen similar recipes do this. Chopped frozen mixed vegetables (try peas and carrots) would be good too.
Leftovers and storage
- Leftovers will keep for 3-4 days in the fridge in a covered container.
- Reheat in a saucepan over a low heat, stirring occasionally, until warmed through. You could also microwave it in small increments.
- You can freeze hamburger gravy for up to 3 months, but there’s a chance the sauce may separate a bit when reheating. Don’t worry, it’ll still taste good!
What to serve with hamburger gravy
- Try Garlic Mashed Potatoes, Roasted Red Potatoes, rice, or Garlic Butter Noodles as a starch.
- Make it a complete meal and pair it with Asparagus or Brussels Sprouts and Bacon.
- A reader on Instagram let me know that she grew up calling this “creamed beef”, and it was her favorite breakfast growing up. She would eat it on generously buttered toast, and I think that sounds delicious too!
Questions about this hamburger gravy recipe? Talk to me in the comments below!
Easy Hamburger Gravy
- 1 pound lean ground beef
- 1/2 medium onion chopped finely
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 2 teaspoons beef bouillon paste I used Better Than Bouillon
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 3 tablespoons flour
- 2 cups whole milk
- Salt & pepper to taste
- Chopped fresh parsley optional, to taste
- Add the beef and onion to a skillet over medium-high heat. Cook it until browned, breaking up the meat with your spoon as you go along (about 8 minutes). Don't drain the fat unless you're not using lean ground beef (then drain a bit but still leave some in).
- Stir in the onion powder, garlic powder, Italian seasoning, bouillon paste, Worcestershire sauce, and Dijon mustard.
- Reduce the heat to medium, then stir in the flour.
- Stir in the milk slowly until the flour has dissolved.
- Once it starts to bubble, let it cook until it's thickened up to your liking, stirring occasionally (about 5-10 minutes).
- Season as needed with salt & pepper and adjust other ingredients to taste if needed. Serve with fresh parsley sprinkled over top if you wish.
- Use a beef bouillon cube or two if you don’t have the paste (but Better Than Bouillon is easy to find in most grocery stores and delicious for enhancing many recipes).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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