Hamburger Gravy
This is without a doubt, the most nostalgic recipe on my blog. My dad used to make this meal for me all the time growing up. Have you ever heard this recipe referred to as S.O.S.? Something similar to this used to be served in military mess halls, (my dad used to have it in the Air Force), and they called it Sh** on a Shingle. 😆 There are a ton of variations of S.O.S, which is why I’m calling it “hamburger gravy” instead. Many remember S.O.S. as being made with chipped beef on toast. It’s really easy to incorporate add-ins too. I’ve provided the basic, easy, flavorful recipe… and have also included info on how to incorporate vegetables or cream of mushroom soup.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook the beef, onions, and garlic in a 10-inch skillet over medium-high heat. Add the Worcestershire sauce, seasonings, and flour. Stir to combine and cook for 1-2 minutes, until you can no longer smell flour. Add the beef broth, in small splashes and use a silicone spatula to “clean” the bottom and sides of the skillet.
Slowly stir in the half and half, followed by the beef bouillon. Bring the mixture to a boil, then reduce to a simmer. Let it bubble gently, it will continue to thicken and concentrate. Serve over mashed potatoes, buttered noodles, or with biscuits. See below on optional ingredient additions such as vegetables or cream of mushroom soup.
Adding Cream of Mushroom Soup
Make the recipe as-is and let it simmer and reduce. Add 1/2 can cream of mushroom and 1/2 cup milk and let it simmer and reduce again until thickened. You may choose to add 1/4 lb. more ground beef, or utilize the extra ‘gravy’ to incorporate vegetables. (See ingredient addition options below) If you prefer to use a whole can of cream of mushroom, add it with 1 cup of milk and use 1.5 lbs ground beef. Be sure to check out my homemade condensed cream of mushroom soup recipe.
Ingredient Additions
Mushrooms: Cook them separately to release some of the water, concentrate their flavor, and give them a nice golden color. Mix them into the hamburger gravy at the end. This lets them retain their color, texture, and flavor. Frozen Vegetables: Frozen Carrots, peas, corn, and green beans make excellent additions to this meal. Add them when the beef stock is added and let them heat up as the gravy thickens.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes and reheats well.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Silicone Spatula and Silicone Soup Ladle Gravy Boat- I have this one which keeps the gravy warm with a candle on the bottom! Pinch bowls. I always like to measure out my seasonings and other ingredients ahead of time. Measuring spoons. I love that these are magnetic. They keep my drawer neat.
