Dad’s Hamburger Gravy

Claire Whitley | crumbs

Claire Whitley | Crumbs

My dad used to make the best hamburger gravy when I was still at home, and he would never let us know how he did it. Ever. Then one day as I was trying to figure out how I was going to survive through the next year of college, he told me his secret. And now I’m telling you. But don’t let him find out.

For an added flavor, add brown onions into the mix. Or switch it up and serve it over mashed potatoes instead.

Ingredients:

1 cup rice

2 cups water

1 pound ground beef

1 beef bouillon cube

¼ cup of water

1 tablespoon flour

Water

Italian seasonings and garlic salt to taste

Sprinkle of salt and pepper, to taste

Directions:

1. Boil the rice and 2 cups of water. Once boiled, turn down to low heat, cover and simmer 20 minutes.
2. Brown beef in 10 inch skillet, seasoning with garlic salt, Italian seasonings or whatever seasonings you’d like.
3. While beef is being cooked, let one cube of beef bouillon dissolve in about ¼ cup of water.
4. Push all the meat to one side of pan.
5. Add flour and bouillon mixture to clear spot in the pan, stirring constantly.
6. Keep adding water until the gravy looks to be the consistency you prefer.
7. Stir all of the beef into the gravy.
8. Serve over rice.

Claire Whitley can be reached at [email protected]