From the 02/23/01 Alumni Sandstorm
>>From: Gary Brehm (KHS-64) (John Ball Alumni)

Re: Hamburger Gravy Recipe
    I've had several people interested in the recipe for
hamburger gravy I wrote about in the Sandstorm. Maren has
asked that I send it in, so it can be shared. Hopefully,
those interested will be able to recreate it and enjoy it
as much as we have.
    First of all, when I cook, I many times use "a little of that"
or just "a shot of that", so the measurements may not be exact. You
may have to adjust a bit or do a little trial and error, to get it
to come out the way you like it.
    We always use the leanest ground beef (7% fat) in our house, 
but for hamburger gravy I use the 15% fat for the added flavor it
provides. The ingredients I use are:

1 lb of ground beef (15% fat)
1/2 cup chopped onion (little more or less to taste)
1/4 cup all purpose flour
1 Tbl spoon worcestershire sauce (little more/less)
1 Tbl spoon kitchen bouquet
1 bouillon cube
Approx. 2 1/2 cups combination of milk and water
   (again, depending on your preference as to thickness.
    I used about 1 1/2 cups of milk and one cup of water)
Garlic salt
Onion Powder (just a little for added flavor)
Dried parsley
Salt and pepper to taste

~ Brown hamburger, crumbling to fairly small pieces.
~ Sauté onions with the hamburger.
~ When fully cooked, remove from heat sprinkle with flour
and then mix thoroughly and return to medium heat.
~ Add about 1/2 of your milk/water liquid, the
worcestershire sauce, kitchen bouquet, bouillon cube and
~ Stir continuously over medium heat, adding liquid until
the desired thickness is reached, simmering approximately
15 minutes.
~ You can experiment by adding more milk and/or water,
depending how thick and rich you want the gravy to be.
~ Top with sprinkles of parsley.
~ Serve over mashed potatoes or as others have mentioned
it can be served over boiled potatoes, rice or bread too.

-Gary Brehm (KHS-64) ~ Kennewick, WA
See a different recipe for Hamburg Gravy
See another different recipe for Hamburg Gravy