what is the recepie for hamburger gravy?

Question

my g-ma used to make this... it is a red sauce I believe, then you put it on mashed potatoes?

Answer 1

Mama always said she never had a bad meal that included good gravy....

Break up hamburger as you're cooking it, so it's in little pieces, about the size of one or two english peas.

Remove the burger from the skillet, and turn the skillet down low. There should be enough grease left in the bottom of the skillet to form a circle, oh, maybe 4" in diameter, plus, of course, all the little bits of hamburger that you didn't quite get out of the skillet.

Toss in a couple of tablespoons of flour, and whisk it into the oil until all the oil is soaked up. Add a tablespoon of milk, and whisk it into the flour, then another tablespoon of milk, etc., so that you don't form lumps. Eventually, you can add milk faster. You want to add enough milk to have about a half-inch of liquid in the skillet.

Season the gravy to suit. If you seasoned the meat heavily while you were cooking it, you won't need much. Add part of the burger back to the gravy, and turn the skillet off; there will be enough heat in the skillet metal to bring the meat back up to the temperature of the gravy.

You don't have to serve it on mashed potatoes; it's great as well over toast, or biscuits, or waffles, or what have you. Refrigerate what's left, so you can use it for midnight snacking!

And don't forget to invite me over for supper. Mama's been gone 13 years ago, and I think of her whenever I have good gravy....

Answer 2

HAMBURGER GRAVY

1 1/2 lb. hamburger
3 cans water
1 can onion soup
Gravy Master

Brown hamburger. Season to taste. Add can soup and water. Add gravy master to color. Simmer 1 hour, thicken. Serve over mashed potatoes or noodles.

Answer 3

The gravy I make isn't red but I think it's pretty tasty.

1 1/2 lbs ground beef
1 large onion, chopped
1 (10.75 oz) can golden mushroom soup

In a large frying pan, brown the beef and onion.
Drain the grease.
Stir in the soup.
Cover and simmer for 15 minutes (or longer), stirring occasionally.

Answer 4

It sounds like Swiss Steak. You do use a tomato sauce. I just mix a can of cream of mushroom and tomato sauce in a slow cooker. Season to taste of course but I throw those club steaks in too. By the time its all done its really tender!