This is my grandmothers recipe, she was a cook in the local high school, and we used to get served this, it is simple and delicious!
- In a large skillet, brown ground beef.
- Drain well.
- Add soup, onions and salt& pepper to taste, beef bouillon, add 1 1/2-1 3/4 can of water (using the soup can) to the mixture.
- Stir in slowly.
- Simmer 15 to 20 minutes.
- Thicken gravy with the flour to the consistency you prefer.
- Simmer 5 minutes more.
- Serve over mashed potatoes.
Wowsers! I don't believe it. Two bites and I was back in 1953 at lunch in the cafeteria at Horace Mann Junior High, eating lunch and worrying about the math test I had to face fifth period. This is a real taker-backer! And it is one of the very few cafeteria recipes I actually liked. Thanks for submitting it.
Bring's back memories; and it does taste just like the school's lunch! I always bought lunch on this menu day..........very easy to make as well, and economical.
This stuff is absolutely delicious! DH smelled it cooking and asked what we were having...I told him another version of "Slop", something I make with ground beef, jarred gravy and egg noodles when I don't feel like cooking or time is limited. Man, Oh Man! This brings "Slop" to a whole 'nother level! I learned a trick from Zaar Chef Evelyn/Athens. When browning ground beef and you think it's done, let it go another few minutes. Then when you think that's done, let it go some more. This carmelizes the meat and most of the liquid evaporates. I used regular old Ground Chuck, carmelized the meat, was left with almost no fat at all so I sprinkled my flour (home ground Whole Wheat) right on top of the meat mixture to cook for a bit and get rid of the raw flour taste. Instead of boullion I used a few cubes of frozen Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top) and deglazed the pan. Added the soup and just shy of one full can of water. I prefer my beef gravy with lots of pepper so I kept grinding it until I got it where I wanted. What a Great little recipe! Thanks so much!