Hamburger Gravy over Mashed Potatoes
photo by linguinelisa
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 680.38 g ground round
- 44.37 ml margarine
- 78.78 ml all-purpose flour
- 709.77 ml milk
- salt, to taste
- black pepper, to taste
- 0.25 ml cayenne pepper
- hot cooked mashed potatoes
directions
- Brown ground round. Drain any grease. Add margarine and flour. Cook for a few minutes over medium heat. Add milk. Increase heat and cook, stirring constantly until thickened. Add salt and pepper to taste. Add the cayenne pepper.
- Serve over mashed potatoes.
Reviews
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I really like hamburger gravy over mashed potatoes, but ground round or inferior meat has VERY LITTLE FLAVOR. (Please feel free to confirm with Chris Kimball). With a few extra tips, this comfort food classic can be oh so delicious. Ground chuck has more flavor than ground round, and ground sirloin is even better. Whenever I make a stew, soup or any beef dish in which I want to impart a lot of beef flavor, I use sirloin. I also find the seasoning for the gravy to be lackluster. For savory gravy, try adding grated onion, chopped garlic, Worcestershire sauce, or a little beef consomme after sauteing the flour in the butter.. Another trick (that I learned from making meat sauce for spaghetti and loose meat sandwiches) is that the beef needs to simmer for almost 1/2 hour to get fully tender. To do this, after you brown your ground beef, add water about 1 1/2 cups of water to the pan for every pound of ground meat, bring it to the boil, then turn the heat to medium/low and let simmer for 25 mins. The water should have evaporated away, but the meat still moist. Drain off fat, and continue with the recipe.
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I haven't made this yet, but it sounds foolproof. I was looking for recipes using cooked ground beef. Due to my inattention, I bought a large package of regular ground beef instead of lean. To remove the fat, I put the ground beef into a large, pot, covered it with just water (you can season in specific recipes) and boiled for 10 minutes, cooled the broth outside to save on energy costs and lifted off the fat When I do make this, I will use either the saved beef broth or water. Either yields fine gravy results. Just make sure that flour really browns first. Milk is expensive in Canada, thanks to the various dairy boards. Whole milk costs $3.49 for two litres, lower fat slightly less. Thank you for posting