Homemade Hamburger Gravy (Printable Version)
Hearty beef gravy with aromatic onions and creamy milk sauce, ideal for serving over mashed potatoes, rice, or flaky biscuits.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 blend recommended)
→ Aromatics & Vegetables
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Liquid & 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 - ½ tsp salt, plus more to taste
10 - ½ tsp ground black pepper
11 - ¼ tsp paprika (optional)
12 - ½ tsp dried thyme (optional)
# How To Make It:
01 - Place a large skillet over medium heat and add the ground beef. Break the meat apart with a spoon and cook until fully browned with no pink remaining, approximately 5–7 minutes.
02 - Add the finely diced onion to the browned beef and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Drain any excess rendered fat from the skillet, leaving approximately 1–2 tablespoons in the pan to enhance flavor.
04 - Add the unsalted butter to the pan and stir until completely melted. Sprinkle the all-purpose flour over the meat mixture and cook for 1–2 minutes, stirring constantly to form a smooth roux.
05 - Slowly pour in the beef broth and whole 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 evenly throughout the gravy.
07 - Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring frequently, until the gravy reaches your desired thickness and coats the back of a spoon.
08 - Taste the finished gravy and adjust the seasoning as needed. Serve hot ladled over mashed potatoes, steamed rice, or split biscuits.
# Expert Advice:
01 -
- It transforms basic pantry staples into something that tastes like it took far more effort than thirty minutes.
- The gravy is rich, velvety, and flexible enough to pour over mashed potatoes, rice, toast, or even plain noodles.
02 -
- If you add the broth too fast without whisking, you will be chasing lumps for the rest of your life, pour slowly and stir deliberately.
- The gravy continues to thicken as it sits off the heat, so pull it from the stove just before it looks perfect.
03 -
- Let the flour cook in the fat for a full minute before adding liquid, this eliminates the chalky raw flour taste that ruins gravies.
- For an extra creamy version, swap half a cup of broth for additional milk and stir in a small handful of sharp cheddar at the very end.