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Schoolhouse Hamburger Gravy

Schoolhouse Hamburger Gravy

Gravy. The mere mention of the word can make folks start to salivate. So many of our favorite comfort foods end with a healthy serving of a savory gravy, like juicy steaks or fluffy mashed potatoes. Can you even imagine a Thanksgiving or Christmas dinner without gravy?! Talk about a family scandal! Another legendary place where we might find gravy, think back to elementary school and those hot lunch days when gravy was on the menu. Not the mystery goop that everyone complained about, we’re talking about the good stuff.

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Schoolhouse Hamburger Gravy

Schoolhouse Hamburger Gravy

We start with ground beef, browned, and satuéed onions. For even more beef flavor, we add beef bouillon and steak sauce for extra richness. This is a creamy sauce, so we need milk, and definitely not skim milk! This isn’t a lite-version of creamy gravy, so we think at least 2% if not whole milk is the way to go. This will simmer and thicken, getting richer in flavor and so hearty. The aroma fills our kitchen with the smells of comfort food and triggers some memories of our lunchroom days gone by.

Schoolhouse Hamburger Gravy

Schoolhouse hamburger gravy is a great meal to serve on a busy weeknight. There’s very little effort involved to produce such a rich and delicious gravy. As much as we want to eat this right out of the pan, we try to contain ourselves and serve it with mashed potatoes or on fluffy biscuits. We put a veggie or salad on the side and instantly have a complete meal. We love recipes that are not only delicious but also come with a little bit of nostalgia; it’s an “ingredient” that always makes comfort classics, like schoolhouse hamburger gravy, taste better.

Schoolhouse Hamburger Gravy

30 minutes to prepare serves 4-6

Ingredients

  • 1 pound lean ground beef
  • ½ cup chopped white onion
  • 3 tablespoons all-purpose flour
  • 1 tablespoon beef flavor bouillon
  • 2 tablespoons steak sauce
  • 2 cups milk
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Preparation

  1. Heat skillet to medium-high and cook ground beef. Add chopped onion and continue cooking until beef is no longer pink. Stir frequently. Drain any excess fat, if needed.
  2. Add flour, beef bouillon, and steak sauce. Slowly pour in milk and stir to mix. Bring to a low boil. Cook until sauce has thickened. Serve warm and enjoy!

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