Hamburger Gravy
Old fashioned hamburger gravy is the ultimate comfort food that turns simple ground beef into a rich, creamy sauce that’s perfect over mashed potatoes, rice, pasta, or biscuits! It comes together in just 15 minutes using pantry staples like beef bouillon and steak sauce for incredible flavor.
This recipe has become a real lifesaver in our house for those nights when dinner plans change at the last minute. It’s quick, easy, and the whole family loves it.
What makes this version so special is that it’s made completely from scratch using ground beef, beef bouillon, and a few other simple ingredients. While you can use condensed mushroom soup, making it fresh is so much more delicious.
Plus, you can add some extras to make it a little different each time. Try some sliced onions and mushrooms, or even some colorful bell peppers.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground beef – I like to use lean ground beef for this so you don’t have to drain it much. Substitute ground turkey, pork, chicken, or sausage. But you can’t call it hamburger gravy LOL.
- Bouillon – Better Than Bouillon is my favorite, but use what you have or like.
- Steak sauce – I prefer to use A-1 steak sauce but if you are a Heinz 57 person, go with what you like.
- Flour – Use all purpose flour. I haven’t tested this with gluten free alternatives but if you do, let me know how it goes!
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How To Make Hamburger Gravy
- In a skillet over medium heat, brown the ground beef until no longer pink. Drain if needed.
- Sprinkle the flour, spices, steak sauce and bouillon over the ground beef. Stir to coat.
- Slowly pour in the milk while stirring. Continue cooking and stirring until the gravy thickens.
- Remove from the heat and season with salt and pepper. Serve over mashed potatoes, rice, or egg noodles.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
introHamburger gravy is delicious over basically any carb. Try it over southern biscuits, creamy mashed potatoes, boiled potatoes, white rice, pasta like egg noodles, or bread for dinner, or even some toast for a filling breakfast.
It is also great with vegetables like smothered green beans or salad like this 1905 salad.
Looking for more easy ground beef recipes? Check out this spicy lasagna soup and this Philly cheesesteak tater tot casserole.
Storage & Reheating
Any leftover gravy should be stored in an airtight container, in the fridge, for up to 4 days. Reheat in the microwave or on the stove top until warmed through.
You can freeze this recipe but the dairy might change the texture a little bit. Maybe an alternative, like beef broth, or dairy free milk would work. I haven’t tried it, but if you do, let me know how it turns out.
Frequently Asked Questions
Make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering gravy until it’s as thick as you like it.
Simply whisk in more broth or milk, a little at a time, until you reach your desired consistency.
Yes, substitute the flour with cornstarch or a gluten-free flour blend. Use about half the amount of cornstarch as you would flour.
Recipe Tips & Tricks
- Cooking shortcuts – Use leftover hamburger steaks and skip the browning step.
- Easy gravy – Substitute milk for broth (makes it more brown), use beef stock or bouillon cubes, and adjust salt as needed.
- Perfect texture – Chop beef into very small pieces for best results. Add cornstarch slurry if too thin, or stretch with cream of mushroom soup or heavy cream for an extra rich gravy.
- Boost flavor – Add a tablespoon of Worcestershire sauce or soy sauce, and a sprinkle of steak seasoning, while cooking the beef for extra flavor.
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This thick and creamy hamburger gravy recipe is super easy to make, budget friendly, and perfect for busy weeknights.
Hamburger Gravy
Ingredients
- 1 pound ground beef lean
- 3 tablespoons all purpose flour
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon beef bouillon Better Than Bouillon is my favorite
- 2 tablespoons steak sauce I like A-1
- 2 cups milk
- Salt and pepper to taste
- Parsley for garnish optional
- mashed potatoes, pasta, rice, or toast for serving
Instructions
- In a large skillet or pan, brown the ground beef over medium high heat, Be sure to break up all the pieces so they are small.
- Stir in the flour, then add onion powder, garlic powder, beef bouillon, and steak sauce. Cook for 1-2 minutes to cook out the raw flour flavor.
- Slowly add the milk, stirring continuously. Cook on medium heat until the gravy thickens.
- Remove from the heat and season with salt and pepper to taste.
- Sprinkle with parsley and serve over potatoes, rice or toast
Notes
- Cooking shortcuts – Use leftover hamburger steaks and skip the browning step.
- Easy gravy – Substitute milk for broth (makes it more brown), use beef stock or bouillon cubes, and adjust salt as needed.
- Perfect texture – Chop beef into very small pieces for best results. Add cornstarch slurry if too thin, or stretch with cream of mushroom soup or heavy cream for an extra rich gravy.
- Boost flavor – Add a tablespoon of Worcestershire sauce or soy sauce while cooking the beef for extra flavor.
Nutrition
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