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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 23 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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75 comments on “Hamburger Gravy”

  1. I grew up on this, too, and make it, but I don’t add any of the extra seasoning (I really don’t know if mom did) – for mine, it’s just hamburger, onion, salt & pepper. Mom made a gravy, but after awhile, I decided to make life easier and add a whole can of mushroom soup with no extra liquid (I don’t drain the hamburger). We put it over mashed potatoes and I always put ketchup on it.

    I’ll try your version to see if the extra seasonings take it over the top!

  2. Do you think evaporated milk would work instead of half and half?

  3. This was fantastic! My kiddos and I tore it up. I ate it over mashed potatoes the first night and then had some leftover for lunch the next day so I had it over jasmine rice. Both were great. I will definitely be adding this into my dinner rotation!

  4. DELICIOUS! I am not unfamiliar with this idea, I grew up eating “hamburger and gravy over mashed potatoes” but never had an actual recipe written down, I have made it for my family many times by winging it, trying to recreate what I grew up with, I never actually made it the same twice since I didn’t have an actual recipe. I followed this one except I added some extra seasonings, it was perfect, I had my mom over for dinner tonight because she hasn’t had this meal since I was a teenager (many years ago 😉 )
    I didn’t use the soup portion of this recipe, I followed it exact but added 1 1/2 tsp. no salt seasoning, 2 TBSP L.B. Jamison’s beef soup base instead of bouillon, 1/2 tsp basil, 1/2 tsp. thyme and 1/2 tsp. mustard powder. I’m sure it’s amazing without my additions but I can rarely follow a recipe without changing something. My mom LOVED this, when I asked her if it tasted like she remembered, she said, it was better than she remembered.

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