Hamburger Cream Gravy
photo by Chef shapeweaver
- Ready In:
- Heat bacon drippings or oil in a large skillet over medium-hi heat; add ground beef and onion and cook and stir, breaking meat into small crumbs, until meat and onions have browned, about 7 minutes.
- Push meat to side of pan and drain off all but 1 1/2 tablespoons pan drippings; return to low heat and whisk flour into pan drippings until smooth.
- Slowly add milk and stir until smooth.
- Move meat back into center of pan and stir to coat with gravy; cook until thickened, season with salt and pepper to taste and serve over split baking powder biscuits, toast or corn bread or over mashed potatoes.
This recipe was made on 7/5/09 for mine and SO's dinner. Since my SO, has Caveman tendencies ( READ: A BIG meat eater :) )about 4 more ounces of meat was added to the recipe. And the amounts of flour and milk were adjusted accordingly. After cooking and placing over Recipe#275658, we both thought that it could use alot more seasoning. If this is made again, I think that maybe some crushed red pepper and seasoned salt will be added to the meat/ onion mixture as it's browning. But thanks for taking time to post this recipe, and " Keep Smiling :) "
This is a delicious gravy for breakfast, served it with hot biscuits. It would also be great for a quick dinner meal. I do suggest doubleing the recipe for 4 people. I made the full recipe for the 2 of us and my DH eat over half of it. Thank you Judy, for posting the recipe I will be making this again & soon.