Community Pick
Hamburger Gravy
"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!"
photo by Sandi M.
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 lb ground beef
- 1 can cream of mushroom soup
- 1⁄2 small onion, minced
- salt & pepper
- 1 tablespoon flour
- 1 teaspoon beef bouillon
directions
- 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.
Questions & Replies
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i loved it my question is why are you so good at making delicious food -
oh and my question what were you thinking
Reviews
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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. -
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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 Recipe #80434 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!
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take the dripings and add flour. let it brown add water and you will have a brown gravy. you can add mushrooms. Sometimes I add onion soup mix This is a blast from the past. Thank You
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I didn't even bother reading all the reviews and I'm sure this has been brought up somewhere in some post. This was a staple at my home during childhood. It was a favorite breakfast food served over biscuits or toast. My dad was in the navy, so of course we called this SOS. Boullion nor the soup were ever used to make this, but as the last poster stated "caramalizing" the beef was the secret, then only flour and milk were used to thicken the sauce. Ahhh! Pepper! This was the essential ingredient to make it real. I'll try it with the soup though. That must bring a new dimension to an already nostagic favorite. Thanks for posting.
see 69 more reviews
Tweaks
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Add 1 cup shredded cheddar during the last 5 minutes of simmering...delicious! My toddlers had 3 helpings!!
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I added fresh mushrooms and eliminated the can of mushroom soup. I did this because I already had sliced mushrooms in the fridge I was going to use last week, but forgot it. I made the gravy by making a roux, which is just a mixture of water and flour. The dish came out great and tasted wonderful. I also added parsnips to my mashed potatoes and this is something my sister and I always do. We add root vegetables to mashed potatoes and make a big batch. We scoop the extra mashed potatoes into freezer ziplocks and have some for later. This recipe is definitely a keeper.
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Such a simple recipe to be so delicious! I left out the onion and seasoned the meat with onion powder instead. Sprinkled 3T of flour over the meat before stirring milk (instead of water). I used Grands Flakey Buttermilk Biscuits. Not sure how this would ever serve 8, at least not in my house because the 4 of us loved this so much we wiped the dish clean! -
My husband used to eat this all the time as a child and he is always talking about it. Last night I tried it as a surprise. I knew he'd complain if I added the onions, so I left them out. I used milk instead of flour and bullion. It was so simple and fast. Brown some beef, open cream of mushroom, add 3/4 can milk. I snuck a taste before dinner and couldn't believe how yummy. We had it over biscuits, but next time I am doing mashed taties. Thanks for sharing your recipe!
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This is a great basic recipe. I used ground turkey, added lots of fresh mushrooms to the sauce as well as bell pepper. I used milk instead of water/flour to thicken up the soup, and didn't need any beef bouillon. We had this over egg noodles. Quick, simple and delicious!
RECIPE SUBMITTED BY
ThatJodiGirl
Port Huron, Michigan
I made this account back in 2001, when the site was called "Recipezaar". A lot has changed in my life since then. My kids are all grown and I try to eat a low-carb lifestyle now. Some of my older recipes were handed down from my grandmother. I hope you all enjoy them as much as I have.
Current recipes that I post will mostly be low carb or keto.
