Hamburger Gravy
Traditionally and culturally speaking, a creamy gravy studded with some type of meat (like chipped or ground beef or sausage) and served on toast or other breads has often been referred to by its Army moniker, “S—t” on a Shingle or “S.O.S.” But in our house, my mother’s hamburger gravy, in its onion-y simplicity, served slathered over toast, biscuits or mashed potatoes, was revered as a comfort food delicacy. Of course, there was never a written recipe, but I watched the process often enough (in hungry anticipation), that I believe I have come up with a runner-up recipe to my mom’s.
Ingredients
- 1 lb. lean ground beef
- 1 1/2 cups diced onion
- 1/2 tsp. seasoned salt
- 1/2 tsp. garlic powder or granulated garlic
- 1/2 tsp. ground black pepper
- Couple of dashes of Worcestershire sauce optional
- 3 Tbs. all-purpose flour
- 2 1/2 cups whole milk
- Additional salt and pepper to taste
Instructions
- In a skillet over medium-high heat, sauté ground beef and onions with the seasoned salt, garlic powder and pepper, stirring frequently and breaking up the meat into bite-sized pieces, until the onions are becoming translucent and the meat is cooked through.
- Add a couple of dashes of Worcestershire sauce. Sprinkle the flour over the mixture and stir it in, giving it at least 30 seconds of cooking.
- Slowly stir in the milk, scraping up any browned bits from the bottom of the pan and continue stirring until the gravy thickens and begins to boil.
- Add salt and pepper to taste.
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