Homemade Hamburger Gravy (Printable)
Hearty beef gravy with ground beef, onions, and creamy milk broth
# What's Needed:
→ Meats
01 - 1 lb ground beef (80/20 blend recommended)
→ Aromatics & Vegetables
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Liquids & Dairy
04 - 2 cups beef broth
05 - 1 cup whole milk
→ Flour & Starch
06 - 3 tbsp all-purpose flour
→ Fats
07 - 2 tbsp unsalted butter
→ Seasonings
08 - 1 tsp Worcestershire sauce
09 - 1/2 tsp salt, or more to taste
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp paprika (optional)
12 - 1/2 tsp dried thyme (optional)
# How to Make It:
01 - In a large skillet over medium heat, add the ground beef. Break the meat apart and cook until browned and no longer pink, approximately 5 to 7 minutes.
02 - Add the diced onion to the browned beef and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Drain excess rendered fat from the skillet, leaving approximately 1 to 2 tablespoons in the pan for flavor.
04 - Add the butter to the pan and stir until melted. Sprinkle the flour evenly over the mixture and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
05 - Slowly pour in the beef broth and milk while whisking constantly to prevent lumps from forming.
06 - Stir in the Worcestershire sauce, salt, black pepper, paprika, and dried thyme. Mix thoroughly to combine all seasonings.
07 - Bring the mixture to a simmer and cook, stirring frequently, until the gravy reaches your desired thickness, approximately 5 to 7 minutes.
08 - Taste the gravy and adjust the seasoning as needed. Serve hot ladled over mashed potatoes, rice, or biscuits.
# Tips for Success:
01 -
- It transforms basic pantry staples into something rich and deeply satisfying without any fancy techniques.
- The gravy thickens into a velvety sauce that makes anything you pour it over taste like a proper meal.
02 -
- Whisking constantly when you add the liquids is the single most important step because once lumps form they are nearly impossible to smooth out.
- The gravy will continue to thicken as it sits off the heat, so pull it from the stove when it is just slightly thinner than you want it.
03 -
- Use a whisk instead of a spoon for the entire liquid addition phase because it incorporates the flour faster and more evenly than any other tool.
- Toast the flour in the butter for a full two minutes before adding liquids because that brief cooking time eliminates the raw flour taste that ruins so many gravies.