Hamburger Gravy Recipe
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Ingredients: |
Ingredients: 1 pound hamburger
1/3 cup flour (white)
1 quart milk
1/4 cup oil, lard, shortening
salt and pepper
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Directions: |
Directions:Crumble and brown the hamburger in skillet, remove from pan, add the oil, lard, shortening to drippings off meat, scrap the pan, add flour to make a paste. let it brown a little, stirring all the time, don't let it burn (this doesn't taste good). As soon as the flour and oil bubble, start adding milk, slowly and a little at a time until it's as thick as you like your gravy. Season with salt and pepper and return browned hamburger to the gravy; at this point more milk might be needed, if you're out of milk, water can be used at this point, but too much water takes away from the richness of the gravy. |
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Personal
Notes: |
Personal
Notes: Mama made this gravy often. Her favorite skillet was a cast iron one. She fried potatoes or made biscuits or sliced her bread. She usually opened a jar of her green beans or peas. This was a full plate of deliciousness. The secret to this gravy is to take the hamburger out after browning it, before you add more oil or flour, otherwise the meat becomes a flour coated paste and doesn't taste good. Mama set her pickled beets on the table, along with butter and jelly or jam, and winter onions. Her dishes when we were growing up was 2 sets of white, yellow, pink and blue melamine dishes, because she apparently bought them at 2 different times, the colors were the same but the feel and general look was different. All us kids ended up with some of her sets and a church in Wichita or Kansas City got the brown coffee cups that went with the set, because they weren't very handy to use as a family. The hamburger gravy was a winter meal mostly, it warmed us up on a cold night and Gunnison has its share of cold nights.
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