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This recipe is a true classic hamburger gravy recipe it’s so easy and delicious! Back in the 1960’s, my parents were (their mid twenties) raising 5 young children. Money was tight and at times food was scarce. With only a pound of hamburger, my mom could prepare about once a week, feeding the whole family.

And nowadays, as I prepare this traditional hamburger gravy with mashed potatoes for my family, I'm reminded of fond memories of my family when I was a child. It’s still a favorite of mine.

Step 1: Ingredients:

1/2 lb. ground beef

1 medium onion, chopped

1 1/2 cups water, beef broth or beef stock

Salt and pepper, season to taste

2 tbsp. flour

1/3 cup cold water

1 drop browning sauce, opt.

Step 2: Beef:

Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until no longer pink.

Step 3: Goodbye Grease:

Drain off the grease and return to the burner.

Step 4: Onions:

Add the chopped onions and mix to combine. Cook over medium high heat, stirring frequently, until onions are softened.

Step 5: Seasonings:

Season with salt and pepper.

Step 6:

Add water, enough to just cover the meat.Bring to boil, lower heat, cover and simmer for 40 minutes.

Step 7:

Stir in small measuring cup, combine flour, cold water mix well, removing a lumps. Then gradually stir flour mixture (add until right consistency) into the hamburger gravy mixing as you pour to eliminate lumps.

Step 8: Browning Sauce:

If using browning same, add 1 to drops, as alittle goes a long ways.Mix well to combine with meat gravy.

Step 9:

Simmer for another 20 minutes, stirring frequently.

Step 10:

Serve with fresh mashed potatoes and homemade biscuits. Very good!!! Super easy!"

<p>This looks delicious! I think crazy to drain the grease into your sink though.?</p>
<p>Have to agree with LilacLisa on the grease down the drain, bad idea.</p>
<p>Have to agree with LilacLisa on the grease down the drain, bad idea.</p>
<p>What is the purpose of simmering for so long? I'm trying to see if I'm missing something. The hamburger is already cooked, the onion is almost cooked, and the broth just needs heating up. I would think maybe 15-20 min. Hope to hear from you! I don't want to mess this up. LOL It sounds delicious!</p>
<p>Hello Dorthy, I have simmered from 15-20 mins. But simmering longer, there's a magic that happens, it's hard explaining but the meat gets soft as the liquids becomes rich and deliciously flavored. </p>
<p>Hey, thanks so much for letting me know. I understand now. I like that magic of tenderness and flavor! I'll let you know how bad I mess this up later this week! LOL</p>
what in American cuisine are biscuits and how do you make them?
<p>they are if properly made little bites of heaven you will see many recipes for them the one thing you need to do is replace any shortening in the recipe with good lard or beef tallow if you have a cast iron skillet place that in the oven as it warms up when it comes out put enough butter in it to cover the bottom then place the biscuits in the pan and bake for the desired time. </p>
<p>they are if properly made little bites of heaven you will see many recipes for them the one thing you need to do is replace any shortening in the recipe with good lard or beef tallow if you have a cast iron skillet place that in the oven as it warms up when it comes out put enough butter in it to cover the bottom then place the biscuits in the pan and bake for the desired time. </p>
<p>Here's a typical recipe. Buttermilk is a cultured product, similar to but thinner than yogurt. http://www.food.com/recipe/southern-buttermilk-biscuits-26110</p>
<p>Scones. Flour, baking powder, and some water, baked into golden brown discs about as big around as a pop can and twice as high as a thumb is wide.</p>
<p>I can vouch that this is some really good stuff! One thing that my Mother used to add was some green bell pepper in there. And we ate it on flat egg noodles quite often too. Taking this one home with me!</p>
I plan on making this soon!
<p>I hope yo'll enjoy this great comfort dinner!!</p>

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