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Hamburger Gravy Info and Recipe


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Hamburger Gravy Info and Recipe
Hamburg gravy is more of a method than a recipe. I use the old fashioned depression/hillbilly style although there are other recipes that incorporate mushroom soup, beef stock and various add-ins.

In a skillet crumble and brown hamburger according to number of people. I go with half pound for two and a pound for four. When meat is cooked add flour which is a bit of an estimate. About two tablespoon per half pound version and increase for more meat. Do not drain the hamburger unless it is extremely greasy. Basically you are making a white sauce so the hamburger fat is replacing what would be butter in a white sauce. Stir the flour till the hamburger crumbles are coated. Stir in slowly two cups milk for the 1/2 pound amount and stir till thickened. Season with salt and pepper and I use a little pinch of garlic powder which is optional. Gravy can be thinned to the consistency you prefer, I tend to keep fairly thick. I realize this may sound a little vague but it is the basic method and you will get the hang of it. It is also the same way to make sausage gravy by simply switching the meat to a bulk breakfast sausage.
Nana in SE Ohio

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