What is the recepie for hamburger gravy?!
What is the recepie for hamburger gravy?
my g-ma used to make this... it is a red sauce I believe, then you put it on mashed potatoes?
Answers:
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....