Wednesday, August 12, 2015

Hamburger Gravy

Hamburger Gravy on Homemade Low Sodium Bread
Rummaging through the freezer a couple of days ago, I came across a languishing package of ground beef. All kinds of possibilities, but I was feeling lazy. So I made one of my husband's favorites Hamburger Gravy.


When we were first married, he introduced me to the combination of ground beef and cream of mushroom soup a "delicacy" that I'd never had before. As the years went by, I added fresh mushrooms, onions, garlic, Worcestershire sauce, and beef broth. Little by little, the cream of mushroom soup faded into the background and eventually disappeared.


He still loves the stuff, so I make it every once in a while. It's quick, simple, and pretty tasty even though it’s now low sodium. Not bad ladled over slices of bread, baked or mashed potatoes, rice, pasta, and even popovers.


There’s no official recipe. And it can be adjusted to your particular tastes or what’s in your pantry or fridge. I usually add fresh sliced mushrooms but sometimes resort to the unsalted canned mushrooms from Healthy Heart Market. I use Kitchen Basics or Swanson unsalted beef broth. To intensify the beefy flavor, I’ll also add a packet of Herb-Ox salt-free dry beef granules. You could use some cream or milk along with broth to give the gravy a creamy consistency. Or even add some sour cream at the end. If you want, you can even make a chicken/turkey version. Just change the broth and seasonings.


Hamburger Gravy Meal on My New "Dinnerware"
HAMBURGER GRAVY
(Printable Recipe)


1 lb fairly lean ground meat
Approximately 1 cup chopped onion
1-2 garlic cloves, minced or pressed
Fresh or canned mushrooms
1-2 tbsp flour (quantity depends on how thick you want your final gravy to be)
2 cups no-salt-added broth
1-2 tsp low sodium Worcestershire sauce


Options:
Add salt-free beef broth dry granules
Substitute ½ cup - 1 cup milk or cream for some of broth
Add ½ cup sour cream just before serving


Brown ground beef along with chopped onion . Add oil if needed. Add garlic and mushrooms. Once all vegetables are softened, add flour and cook for at least two minutes. Add broth and Worcestershire sauce. Stir well to combine. Simmer over low heat until thickened. Add additional broth if needed.

Ladle over slices of bread, baked or mashed potatoes, rice, or pasta.


4 comments:

Sarah M said...

One of my favorites! That's funny, I think I was just talking about hamburger gravy when we were last up. I buy Bistro Granules just for it.

shambo said...

For something so simple & easy, it really tastes pretty good. Even when made low sodium.

Andrea at Opulent Cottage said...

This is a really great recipe! We are low-carb, so I skipped the thickener and left out the broth, and it was still delicious. I did add a few sundried tomatoes and some Balsamic vinegar to give a little Italian flair :) Served the mixture over shirataki and it was fantastic! Thanks for a wonderful dish that I know we will make again and again!

shambo said...

Andrea, I'm glad you enjoyed the recipe. I like your flavor variation and will have to try it. I'm a sucker for sun-dried tomatoes. I could eat a bowl full all by myself and still want more.