Hamburger Gravy
Hamburger gravy is frugal, filling, and absolutely delicious! It’s pure comfort food on busy weeknights. This old fashioned Southern recipe takes ground beef and turns it into a rich, creamy gravy that’s perfect over mashed potatoes, biscuits, or toast.
Are you looking for more comfort food recipes? Try our Mini Meatloaf recipe, Hamburger Hash, or Baked Beans with Ground Beef.
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I make this when I need to stretch the grocery budget and fill up my six sons. It’s the kind of stick-to-your-ribs comforting meal that satisfies hungry bellies and makes the whole family happy! It’s one of my most favorite recipes!
Plus, you probably already have everything you need in your kitchen! This old fashioned hamburger gravy reminds me of what the lunch lady used to serve in elementary school, simple good food!
If you love a good gravy, you may also enjoy my tomato gravy, chipped beef gravy, or bacon gravy.
What you’ll love about this Easy Hamburger Gravy Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this creamy hamburger gravy:
- Ground beef
- Salt
- Garlic powder
- Onion powder
- Black pepper
- Butter
- All-purpose flour
- Beef stock- Beef broth works just as well!
- Half and half
- Worcestershire sauce
Ingredient Notes:
- Ground Beef: I use 80/20 ground beef for the best flavor. If you prefer lean ground beef, that works too, though you may want to add an extra tablespoon of butter for richness.
- Butter: Adds richness and helps create the roux that thickens the gravy. You can use about half a stick of butter total.
- All-Purpose Flour: Creates the base for thickening. Freshly milled flour works great here if you have it!
- Beef Stock: Use good quality beef stock or beef broth for the best flavor – any brand from the grocery store works fine.
- Half and Half: Creates that creamy, luscious texture. The type of milk you choose matters, whole milk works in a pinch, though the gravy won’t be quite as rich.
How to make Hamburger Gravy step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: In a large skillet over medium high heat, brown ground beef, breaking into small crumbles.
Step 2: When nearly cooked through, add salt, garlic powder, onion powder, and pepper. Cook until no pink remains, about 8 minutes total. Do not drain.
Step 3: Reduce heat to medium. Add butter and let melt.
Step 4: Sprinkle flour evenly over beef. Stir constantly for 2-3 minutes.
Step 5: Gradually pour in beef stock, stirring constantly.
Step 6: Add half and half and Worcestershire sauce, stirring to combine.
Step 7: Simmer 8-10 minutes, stirring frequently, until thickened to desired consistency.
Step 8: Serve hot over mashed potatoes, biscuits, or toast.
PRO TIP:
Don’t rush the simmering step! Letting the gravy bubble gently for the full 8-10 minutes ensures the flour is completely cooked through and you won’t have any raw flour taste. Stir frequently to prevent scorching on the bottom.
Storage and Reheating:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently. Add a splash of milk or stock if needed to thin it back out. Or microwave until hot.
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add sautéed mushrooms to the beef while browning for a mushroom gravy variation. Green beans on the side make a perfect accompaniment.
- Herbs: Stir in fresh thyme or parsley at the end for extra flavor.
- Heat: Add a pinch of cayenne pepper or red pepper flakes for a little kick.
SUBSTITUTIONS:
- Meat: Use ground turkey or ground sausage instead of beef. Just note that turkey will create a lighter-colored white gravy similar to a sausage gravy recipe.
- Dairy: You can use whole milk (gravy will be slightly less rich) or heavy cream (gravy will be richer) instead of half and half.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend or use 2 tablespoons cornstarch instead of 1/4 cup flour.
What can I serve with Hamburger and Gravy recipes?
This classic recipe for hamburger gravy can be served a million different ways! Here are my family’s favorite ways to serve it:
Over creamy mashed potatoes: The classic way and our go-to for Sunday dinner, just like hamburger steak.
On homemade biscuits: Perfect for a hearty breakfast or dinner
Over baked potatoes: Makes them a full meal, perfect when you want something extra hearty.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Hamburger Gravy Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Hamburger Gravy
Equipment
Ingredients
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/4 cups beef stock
- 1 1/4 cups half and half
- 2 teaspoons Worcestershire sauce
Instructions
- In a large skillet over medium-high heat, brown ground beef, breaking into small crumbles. When nearly cooked through, add salt, garlic powder, onion powder, and pepper. Cook until no pink remains, about 8 minutes total. Do not drain.1 pound ground beef,1 teaspoon salt,1/2 teaspoon garlic powder,1/2 teaspoon onion powder,1/4 teaspoon black pepper.
- Reduce heat to medium. Add butter and let melt.3 tablespoons butter.
- Sprinkle flour evenly over beef. Stir constantly for 2-3 minutes.1/4 cup all-purpose flour.
- Gradually pour in beef stock, stirring constantly.1 1/4 cups beef stock.
- Add half and half and Worcestershire sauce, stirring to combine.1 1/4 cups half and half,2 teaspoons Worcestershire sauce.
- Simmer 8-10 minutes, stirring frequently, until thickened to desired consistency. Taste and adjust salt if needed.
- Serve hot over mashed potatoes, biscuits, or toast.
Notes
PRO TIP:
Don’t rush the simmering step! Letting the gravy bubble gently for the full 8-10 minutes ensures the flour is completely cooked through and you won’t have any raw flour taste. Stir frequently to prevent scorching on the bottom.Nutrition
Recipe Card
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.