Old “School” Hamburger Gravy

The other day I found myself craving comfort food.  Don’t we all?  We had freezing cold temperatures, endless rain, and the possibility of snow in the forecast and after spending the morning with kids at soccer practice, I just wanted to get home, put on my sweatpants, and dive into a big bowl of mashed potatoes and hamburger gravy.  Truth be told, I have never made it for my boys, which is odd because I had it in school all the time when I was young.  It was my favorite meal!  (aside from the rectangle pizza slices)  My version of this gravy is a little creamier than my school made, but you can use water and more beef base if the cream style gravy isn’t for you.  Personally, I love cream gravy on just about anything!

Old School Hamburger Gravy

  • Servings: 4-5
  • Difficulty: easy
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1 pound ground beef (I used 80/20)

4 tablespoons flour

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cracked black pepper

1/2 teaspoon kosher salt

1/2 teaspoon dried thyme (or 1 teaspoon fresh added at the end of cooking)

2.5 cups milk

2-3 teaspoons beef soup base (I use Better Than Bouillion)


In a large saute pan, brown your ground beef over high heat.  Add flour, reduce heat to medium, and cook for an additional 3-4 minutes, stirring occasionally until the raw flour smell is gone.  Add garlic powder, onion powder, pepper, salt, and thyme.  Whisk in milk and bring to a boil, reduce heat to low and stir in the beef soup base.  Let simmer for 10 minutes and serve over mashed potatoes.

If the mixture is too thick, add more milk.  If you prefer as less creamy gravy, you can use all water instead of milk.

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