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Hamburger Gravy

This hamburger gravy recipe is easy to make completely from scratch or incorporate cream of mushroom soup. Serve it over rice, toast, noodles, biscuits, mashed potatoes, and more!

A pile of potatoes topped with Hamburger Gravy on a plate with green beans.

Hamburger Gravy

This is without a doubt, the most nostalgic recipe on my blog. My dad used to make this meal for me all the time growing up.

Have you ever heard this recipe referred to as S.O.S.? Something similar to this used to be served in military mess halls, (my dad used to have it in the Air Force), and they called it Sh** on a Shingle. 😆

There are a ton of variations of S.O.S, which is why I’m calling it “hamburger gravy” instead. Many remember S.O.S. as being made with chipped beef on toast.

It’s really easy to incorporate add-ins too. I’ve provided the basic, easy, flavorful recipe… and have also included info on how to incorporate vegetables or cream of mushroom soup.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook the beef, onions, and garlic in a 10-inch skillet over medium-high heat.

Add the Worcestershire sauce, seasonings, and flour. Stir to combine and cook for 1-2 minutes, until you can no longer smell flour.

Add the beef broth, in small splashes and use a silicone spatula to “clean” the bottom and sides of the skillet.

A skillet with cooked ground beef and onions with beef broth being added.

Slowly stir in the half and half, followed by the beef bouillon. Bring the mixture to a boil, then reduce to a simmer. Let it bubble gently, it will continue to thicken and concentrate.

Serve over mashed potatoes, buttered noodles, or with biscuits.

See below on optional ingredient additions such as vegetables or cream of mushroom soup.

A skillet with half and half being added to make hamburger gravy.

Adding Cream of Mushroom Soup

  • Make the recipe as-is and let it simmer and reduce. Add 1/2 can cream of mushroom and 1/2 cup milk and let it simmer and reduce again until thickened. You may choose to add 1/4 lb. more ground beef, or utilize the extra ‘gravy’ to incorporate vegetables. (See ingredient addition options below)
  • If you prefer to use a whole can of cream of mushroom, add it with 1 cup of milk and use 1.5 lbs ground beef.
  • Be sure to check out my homemade condensed cream of mushroom soup recipe.

Ingredient Additions

  • Mushrooms: Cook them separately to release some of the water, concentrate their flavor, and give them a nice golden color. Mix them into the hamburger gravy at the end. This lets them retain their color, texture, and flavor.
  • Frozen Vegetables: Frozen Carrots, peas, corn, and green beans make excellent additions to this meal. Add them when the beef stock is added and let them heat up as the gravy thickens.

What to Serve With Hamburger Gravy

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes and reheats well.

A skillet filled with Hamburger Gravy with a ladle in it.

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Hamburger Gravy over mashed potatoes with green beans on the side.

Hamburger Gravy

5 from 18 ratings
This hamburger gravy recipe is easy to make completely from scratch or incorporate cream of mushroom soup. Serve it over rice, toast, noodles, biscuits, mashed potatoes, and more!

Ingredients

  • 1 lb. ground beef
  • 1 onion
  • 2 cloves garlic
  • 1 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 3 Tablespoons Flour
  • 1 ½ cups beef broth
  • 1 cube beef bouillon, or 1 tsp better than bouillon
  • ½ cup half and half

Optional Additions- See Notes

  • 10.5 oz cream of mushroom soup, (10.5 oz.)
  • 1 cup milk
  • 8 oz. white button mushrooms, sliced, rinsed, and patted dry
  • 1 cup frozen mixed vegetables

Instructions

  • Brown the beef in a 10-inch skillet over medium-high heat. Add the onions halfway through and cook until softened, about 4 minutes. Add the garlic and cook for 1 more minute.
  • Add the Worcestershire sauce, onion powder, garlic powder, pepper, and flour. Stir to combine and cook for 1-2 minutes, until you can no longer smell flour.
  • Add the beef broth, in small splashes and use a silicone spatula to "clean" the bottom and sides of the skillet. Add the half and half in the same manner, followed by the beef bouillon. Bring the mixture to a boil, then reduce to a simmer. Let it bubble gently, it will continue to thicken and concentrate.
  • Once near your desired level of thickness, serve over mashed potatoes, buttered noodles, or with biscuits.
  • See notes on optional ingredient additions such as vegetables or cream of mushroom soup.

Notes

How to Add Cream of Mushroom Soup
  • Make the recipe as-is and let it simmer and reduce. Add 1/2 can cream of mushroom and 1/2 cup milk and let it simmer and reduce again until thickened. You may choose to add 1/4 lb. more ground beef, or utilize the extra 'gravy' to incorporate vegetables.
  • If you prefer to use a whole can of cream of mushroom, add it with 1 cup of milk and use 1.5 lbs ground beef.
  • Be sure to check out my homemade condensed cream of mushroom soup recipe.

Ingredient Additions
  • Mushrooms: Cook them separately to release some of the water, concentrate their flavor, and give them a nice golden color. Mix them into the hamburger gravy at the end. This lets them retain their color, texture, and flavor.
  • Frozen Vegetables: Frozen Carrots, peas, corn, and green beans make excellent additions to this meal. Add them when the beef stock is added and let them heat up as the gravy thickens. 

Half and Half is a combination of 50% milk and 50% cream. Milk may be used instead if needed.

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This freezes and reheats well.

Nutritional information is per serving and does not include the optional addition of cream of mushroom soup, milk, mushrooms, and veggies. There are 4 servings in this recipe.

Nutrition

Calories: 241kcal, Carbohydrates: 10g, Protein: 28g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 690mg, Potassium: 560mg, Fiber: 1g, Sugar: 3g, Vitamin A: 110IU, Vitamin C: 3mg, Calcium: 63mg, Iron: 3mg

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61 comments on “Hamburger Gravy”

  1. I grew up on this dish and it was the only dish my Dad knew how to make. We would always have it at the end of a big adventure..like a hike in the woods, or after fishing on the lake. I’ve always enjoyed it over mashed potatoes as you have it pictured here but I bet it would be good over noodles or rice as well! It is one of those easy recipes that just tastes wonderful! My kids love it! Glad to see it again here with your variations. It tastes even better than I remember! 5 Stars!!!!

    • I’m so happy this brings back such great memories Joel! Sounds a lot like the things me and my family do. Thanks so much for the great comments and for taking the time to leave a review!😃

  2. This is soooooo good. I remember my Mom making it as well as myself when the kids were young. For some reason I just quit. But not anymore. Thanks for reminding me of this simple, delicious dish.

    • You’re very welcome Martha! It’s funny, every once in awhile I’ll be reminded of an old dish that I once loved. It’s so great rediscover it all over again. Thanks so much for taking the time to comment!😀

  3. Another optional ingredient…a few drops of kitchen bouquet.  Will make it more aesthetically appealing.

    • It does add some darkness to the gravy, yes! I’ve recommended that on a few gravy recipes but it seems that people have a really hard time finding it for some reason, so I left that out of this one! 😉

  4. This recipe is outstanding! Wonderful layers of flavor. We have used it over mashed potatoes as well as noodles.

    • I’m so happy you’re all enjoying the hamburger gravy! I’ve had it over both mashed potatoes and noodles as well. Always a cozy one. Thanks so much for the great comments and for taking the time to leave a review!💜

  5. Thanks for the recipe! I am going to make this and then freeze in individual dishes for my son in college! He’s getting tired of the same old, same old in the cafeteria!

    • That’s a great idea Terri!! He’ll love that, so convenient!

      • I had to come back to let you know how much my college son LOVES this recipe!! I made it a couple of days after you posted it in February. Froze it individual ziploc bags and sent the boy on his way. He has had it twice now, once over instant potatoes in his dorm room and the second time, he added a bag to a can of cream of mushroom soup with some milk! He said he loved in the soup, “so thick and hearty!” His words! Thanks again!

      • That makes me sooo happy Terri! Such a great frozen food for someone in college! Thanks so much for the great comments!❤️

  6. Second time making this delicious easy meal. Made as written did sauté mushrooms to add to this. Did not use the soup. It doesn’t need it. Big flavors. Served over mashed potatoes YUM 

  7. Brings me back to my childhood! My mother use to make this for us when we were kids. It is an easy, fast, filling meal to prepare on work night. Leftovers heat up well. 

    • Hi Lea, this recipe brings me back to my childhood too, my dad always made it for me! 🙂 I’m so happy that you enjoyed it, thank you for taking the time to leave this review, I really appreciate it! -Stephanie

  8. I can’t believe I just found your recipe for this !! My mom made this often, growing up & served it on toast. Brings back wonderful memories & I can’t wait to try it !!!!

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