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Thursday, November 27, 2014

Hamburger Milk Gravy

I am not sure if this is something served mainly in Minnesota or not, but I do know that I never see it on menus anywhere.  I've been eating since I was a kid and all the people of my age group pretty much know what it is, but it must have died out for the next generations because a lot of them never heard of it.  That's such a shame because I think it is really good and versatile besides, quick and low cost besides.  Serve it up with some mashed potatoes and a salad or green beans, peas etc and you have a satisfying hearty meal.  I made it tonight with some green beans and some raspberry jello with raspberries and cool whip for a side/dessert and the guys really liked the meal.  It's kind of a throw stuff in the fry pan from memory dish, but here goes..

Hamburger gravy, my version:

in a large fry pan add:
1 lb. hamburger
1/2 of a small onion diced finely
1 large stalk celery diced finely
a little salt and pepper

brown hamburger, onion and celery, covering and turning to low until all the veggies are tender.  uncover and shove mixture to one side, tipping fry pan so any drippings drain to one side..add 1 Tablespoon butter.  once melted add 1/4 cup flour mixing it into the drippings and butter until a thick paste.  Add whole milk (about 2 cups) slowly into the paste whisking until incorporated.  lower fry pan and mix in the hamburger mixture.  Add 1 Tablespoon beef base, or 2 beef bouillon cubes, 1 Tablespoon Western Dressing,  1/2 tsp celery salt, black pepper to taste and a dash of salt.  Keep on lower heat until thickened and warmed through.  Serve over mashed potatoes or even buttered toast.

NOTE:  You can change this up using leftover chicken or turkey and substitute chicken base or bouillon also. 

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