In my Hamburger Gravy post, some readers may have been disappointed by not seeing an actual recipe format. (I guess I thought the directions for making hamburger gravy were implicit there.) Here is how we have made and still make hamburger gravy in our family. If you have never made hamburger gravy, it might become one of your favorite “comfort foods”.
3/4 to 1 pound ground beef or hamburger meat
2 to 3 tablespoons flour
1 1/2 to 2 1/2 cups milk
salt and pepper
In a small skillet (I prefer cast iron), brown the ground beef. Drain off most of the cooked out grease, leaving enough (1 to 2 tablespoons) so that the bottom of the skillet and the meat glistens. (This means for this recipe you want hamburger meat that has some fat content; extremely lean ground beef probably won’t have enough fat, and also, won’t be as tasty.)
With the heat under the skillet still at medium, push the loose hamburger meat to the sides of the skillet, making a “well” in the center. Add about 2 tablespoons of the flour (more if you have more meat and are making a larger amount of gravy) into the “well”. Start combining the flour with the grease with a fork or spoon, letting it cook together so that it gets a somewhat golden brown color, but keep stirring so that it doesn’t burn. As the flour-grease mixture cooks, you can mix in the cooked ground hamburger, getting it coated with the mixture. This only takes a minute or two.
Add enough milk so that all of the hamburger meat is covered and keep stirring. Soon the gravy should start bubbling. Salt and pepper well. (If you prefer, you can add salt and pepper when cooking the hamburger meat.) Keep stirring as the gravy thickens.
Take the skillet off the heat a little before it reaches the thickness that you want as it will continue to cook after you remove it from the heat and “thicken up” even more. If the gravy becomes too thick, thin it down (over the heat) with more milk or a milk-water combination; adding more liquid is also a way to make the gravy “stretch”.
Serve immediately over pieces of toast, fried potatoes, or even biscuits.
Would you like to know how I make gravy with fried meats? Go here.
Filed under: It's What I Like, Talking About Food Tagged: | biscuits, cast iron skillet, comfort food, fried potatoes, frying pan, ground beef, hamburger gravy, Kansas foods, making gravy stretch, Not Rachel Ray's, recipe