Hamburger Gravy

“Wowsers!I don’t believe it.Two bites and I was back in 1953 at lunch in the cafeteria at Horace Mann Junior High, eating lunch and worrying about the math test I had to face fifth period.This is a real taker-backer!And it is one of the very few cafeteria recipes I actually liked.Thanks for submitting it.”

“Bring’s back memories; and it does taste just like the school’s lunch!I always bought lunch on this menu day……….very easy to make as well, and economical.”

“This stuff is absolutely delicious!DH smelled it cooking and asked what we were having…I told him another version of “Slop”, something I make with ground beef, jarred gravy and egg noodles when I don’t feel like cooking or time is limited.Man, Oh Man!This brings “Slop” to a whole ‘nother level!I learned a trick from Zaar Chef Evelyn/Athens.When browning ground beef and you think it’s done, let it go another few minutes.Then when you think that’s done, let it go some more.This carmelizes the meat and most of the liquid evaporates.I used regular old Ground Chuck, carmelized the meat, was left with almost no fat at all so I sprinkled my flour (home ground Whole Wheat) right on top of the meat mixture to cook for a bit and get rid of the raw flour taste.Instead of boullion I used a few cubes of frozen Recipe #80434 and deglazed the pan.Added the soup and just shy of one full can of water.I prefer my beef gravy with lots of pepper so I kept grinding it until I got it where I wanted.What a Great little recipe!Thanks so much!”

“take the dripings and add flour.let it brownadd water and you will have a brown gravy.you can add mushrooms.Sometimes I add onion soup mixThis is a blast from the past.Thank You”

“I didn’t even bother reading all the reviews and I’m sure this has been brought up somewhere in some post.This was a staple at my home during childhood.It was a favorite breakfast food served overbiscuits or toast.My dad was in the navy, so of course we called this SOS.Boullion nor the soup were ever used to make this, but as the last poster stated “caramalizing” the beef was the secret, then only flour and milk were used to thicken the sauce.Ahhh!Pepper!This was the essential ingredient to make it real. I’ll try it with the soup though.That must bring a new dimension to an already nostagic favorite.Thanks for posting.”

“Great comfort food.Received compliments all around.”

“I wanted to add this is a great recipe for morning breakfast..Just like you are making sauage gravy..Use Hamburger instead..My grandma used to make it all the time..”

“Quick and easy! My family loved this! Thank you for sharing!! :)”

“Amazing!”

“AWESOME!!!I used beef flavor packets and lots of fresh pepper to taste and only 1 can of water. I should have done 1/2 water 1/2 milk like another user suggested. Served over noodles.Not a scrap left, even with a 4 and 3 year old.”

“Excellent. Similar to gravy we’ve made for years. I add extra Portabello mushroom slices and use beef broth rather than plain water. No way this recipe as written serves 8 – I’d say more like 4. Change the flavor by substituting your favorite sausage.”

“Super quick and easy, comfort food at it’s best.Loved it!Thanks for posting ThatJodiGirl”

“Yum!! This is what I was looking for in a hamburger gravy recipe. In my hometown we had a school cook that floated from elementary schools and the high school. Her name was Mrs Lund, she was an awesome cook. I always used 2 lunch tickets so that I could get seconds whenever she had hamburger gravy over potatoes and green beans on the side. My other favorites were: awesome tuna fish sandwiches with the best cream of tomato soup that I’ve ever had; Fish sticks with creamed peas on the side – a recipe that I haven’t been able to replicate; the best chicken chow mein that I ever had. Thanks “ThatJodiGirl” for the memories and for this recipe for hamburger gravy.What I did different for this recipe:
I only used 1 soup can of water in the initial cooking of this entree. After simmering for 15 minutes, I stirred 2 tsp of cornstarch with 1/2 soup can of milk together and stirred it into the gravy, brought to a boil and simmered till the proper consistency was achieved, about 5 minutes. I also added some salt and pepper at this point. I served the gravy over toast and topped the servings with basted eggs that were cooked soft. YUM!!!”

“This was GREAT!!! I make hamburger gravy quite often, but not like this…I usually use gravy in a jar. I LUV Cream of Mushroom soup!!! I added my own touches to this & it’ll be my new way to make hamburger gravy. THANKS!!!”

“Nice addition to the ground beef repertoire and the kids really liked it too. I was not introduced to this dish in lunch lady land but liked it none the less. Might stir in some frozen veggies next time but as it is, tastes pretty awesome on mashed potatoes with a thick hunk of bread.”

“Really easy and fun recipe. It does bring back memories of junior high and the more positive aspects of cafeteria food.A little piece of 7th grade heaven right in my kitchen.Thanks for a great recipe!”

“Simple and quick – I doubled beef bouillion, sauted onions and added celery salt – Yummy !!”

“I never would of imagined something so simple would be so yummy.I used cream of chicken soup (bought by mistake) and omitted the salt (personal preference).This is really delicious and filling.I am serving with roasted potatoes.Looking forward to leftovers.Thank you That Jodi Girl.”

“this sons a lot like what my dad used to make when we were kids(40ish years ago). He would serve it over toast and it was delicious. He said they used to get it in the service and they called it SOS. (sh– on a shingle)That was sooo embarassing to me at ten years old!Anyway I’m delighted to find it and can’t wait to try it.Thanks for posting!”

“Good Grief! I have been making this for over 2 years and forgot to rate it. My family expects this once a week. We love it! It’s perfect just the way it’s written. Thanks ThatJodiGirl and grandmother for giving us a recipe that truly brings back memories from school.”