Can you think of many things that are better than brown gravy? I would, honest to God, choose a plate of rice and gravy with a side of black-eyed peas and fresh sliced tomatoes and cucumbers over filet mignon. I’m not even kidding.
You can make brown gravy from just about any kind of meat that’s cooked to yield pan drippings. I guess that’s why we just call it “brown” gravy because you can’t really pigeonhole it into just beef, pork or chicken gravy.
Sometimes I add onions to this but the white onions I had on-hand were wicked strong and I didn't want to overpower the taste of the gravy. If you want to add onions, just slice a medium onion into rings and add to the pan while you’re searing your hamburger steaks.
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons pan drippings
2 tablespoons flour
1 3/4 cups beef stock*
Salt & pepper to taste
Make the steaks:
Crumble ground beef in a medium bowl and add salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat. Shape ground beef into four thin hamburger steaks (about 1/2 inch thick).
Heat a frying pan over medium-high heat. Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared. Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy).
Make the gravy (double if desired):
Reduce frying pan temperature to medium. Pour off pan drippings into a cup or bowl then measure two tablespoons of the drippings and add back to the pan (the hamburgers should yield almost exactly two tablespoons but if you’re short, add melted bacon grease or butter). Add flour to pan and whisk to incorporate. Continue cooking and whisking for about 3-4 minutes or until roux is medium brown. Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin). Add salt and pepper to taste.
Add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.
Serve with white rice or mashed potatoes.
*If you don’t have beef stock, dissolve 1 beef bullion cube in 1 3/4 cups water as a substitute. You can also just use water but be sure to season well with salt and pepper.
For a fun alternative, check out these Hamburger Steaks with Cheddar & Barbeque Caramelized Onions :)
This recipe was featured at the Weekend Potluck!
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