Community Pick
Southern Hamburger Gravy
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 3 lbs ground chuck
- 3 teaspoons celery salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3 cups water or 3 cups canned beef broth (boullion cubes may be used.....one to a cup of water)
- 4 tablespoons flour
directions
- Brown beef in large skillet.
- Add spices.
- Sprinkle flour over beef and stir well for about two minutes over medium heat Add water or broth.
- Cook on low heat till thickened (about 15 minutes).
- Serve with Mashed Potatoes.
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Reviews
-
I was skeptical because of the simplicity of the ingredients, but it was full of flavor! The celery salt is crucial, but if using broth instead of water (which I did), it should be reduced to compensate for the saltiness of broth (or the broth should be diluted). I also drained all but one tablespoon of the grease before I added the seasonings. Everyone (ages 2-36) loved this, so I will definitely be fixing it again. Thanks!
see 25 more reviews
Tweaks
-
DS helped out by making this for dinner tonite - it was really tasty. We were short on time so served over egg noodles instead of mashed potatoes. I think I would have preferred it over mashed potatoes and would have loved to have had more sauce, but overall, no complaints -- and nothing left over either! Side note: Next time, I may try using a low sodium broth instead of bouillon cube as it was a wee bit salty (something I'm trying to cut back on). At any rate, it was great. Thank you.
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I found that even though I used a broth that was 25% less sodium this still tasted too salty. It is a very easy recipe to make and I served it over whole wheat pasta for some extra fiber. Next time I will try using celery seed instead of celery salt. Also I used extra lean ground beef for a bit less fat.
-
I was skeptical because of the simplicity of the ingredients, but it was full of flavor! The celery salt is crucial, but if using broth instead of water (which I did), it should be reduced to compensate for the saltiness of broth (or the broth should be diluted). I also drained all but one tablespoon of the grease before I added the seasonings. Everyone (ages 2-36) loved this, so I will definitely be fixing it again. Thanks!
see 1 more tweaks
RECIPE SUBMITTED BY
Bangbang
walled lake, michigan
I live in Southeastern Michigan. I'm a retired Psyciatric Nurse and Bouncer.I have many hobbies but my favorites are cooking,surfin the net,reading,target shooting,fishing,birding,coaching inline hockey,handloading ammo,and marine aquaria. I am a certified Balck Belt in Karate.