Hamburger gravy is an old fashioned recipe that's incredibly simple to make using everyday ingredients, and it comes together fast!
Ok, so creamed hamburger may not be the prettiest dish, but what it lacks in looks, it makes up for in yumminess. 😉
If you're wondering what to make with ground beef on a busy weeknight, this is a good one. It can be on your table in about half an hour.
How to make hamburger gravy (overview):
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, followed by the flour and milk. Let it simmer for 5-10 minutes or until it has thickened up to your liking. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- I recommend using lean ground beef (still fatty enough you get some flavor, but not so fatty you need to drain the grease).
- Mix 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.
- You could add in some mushrooms if you like - I've seen similar recipes do this.
- Leftovers: will keep refrigerated for 3-4 days. You can freeze hamburger gravy, but there's a chance the sauce may separate a bit (but it'll still taste good).
What to serve with hamburger gravy?
Try mashed potatoes (actually, any kind of potatoes would be good), egg noodles, or rice. 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!
You may also like...
- Easy Ground Beef Stroganoff
- Easy Hamburger Soup
- Homemade Hamburger Helper Recipe
- One Pot Cheeseburger Macaroni
- Swedish Meatballs
- Easy Salisbury Steak
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.