Hamburger Gravy over Mashed Potatoes

Submitted by linguinelisa

"I got this from a local cookbook. It's great for someone like me who is is not-so-hot at making gravy. Serve with sliced cantaloupe or tomatoes and hot biscuits."

 

• Ready In: 35mins
• Ingredients: 8

ingredients

• 1 1⁄2 lbs ground round
• 3 tablespoons margarine
• 1⁄3 cup all-purpose flour
• 3 cups milk
• salt, to taste
• black pepper, to taste
• 1 pinch cayenne pepper
• hot cooked mashed potatoes

directions

1. 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.
2. Serve over mashed potatoes.

Reviews

[Jen C.]

Very easy to make but at first it was very white and not alot of flavor so I used gravy darkner plus I added garlic powder and turned out very tasteful..

 

[lazyme]

This was very good. Simple and tasty. Thanks linguinelisa for sharing. Made for Newest Zaar Tag.

 

[mhallslc]

I’ve been making hamburger gravy for years. It is so yummy and a nice comfort food. I use hamburger, onions, mushrooms, 1can of cream of mushroom soup, 1 can of Beefy mushroom soup, 1 can of beef broth. Brown the hamburger and drain fat Cook onions in olive oil Pour the 3 cans of stuff in mix that up then add fresh mushrooms and hamburger (2lbs) Bring to boil, cover n let simmer Pour over mashed potatoes and eat!!;)

 

[cis r.]

Very good but needed a bit of onion and a teaspoon of "Better than Boullian."

 

[mrp m.]

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.