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!

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.

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.

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

• Mashed Potatoes, Skillet Potatoes, Roasted potatoes, or Potato Wedges
• Buttered Noodles
• Buttermilk Biscuits (You can make them without buttermilk)
• Roasted Vegetables
• Cornbread or Corn Casserole

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.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• Silicone Spatula and Silicone Soup Ladle
• Gravy Boat- I have this one which keeps the gravy warm with a candle on the bottom!
• Pinch bowls. I always like to measure out my seasonings and other ingredients ahead of time.
• Measuring spoons. I love that these are magnetic. They keep my drawer neat.

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Hamburger Gravy

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

5 from 33 ratings

Servings: 4 people

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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

US Customary - Metric

• ▢ 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

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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.

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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. 

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

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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.

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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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Course: Main Course

Cuisine: American

Author: Stephanie