I always blow it making this white gravy recipe. My husband says give it up. I don't know if they don't make ground beef like they use to or I'm making it wrong.My grandmother would fry ground beef patties and at the end with the drippings and the left over bits of hamburger meat she would make this wonderful gravy. I tried and my mother tried and we always get it wrong. Does not taste like her gravy, not even close. If you have a recipe, please post it. Thank You
Anytime I make a gravy, I remember what I was taught: equal parts fat to flour. Let the mixture bubble for a minute, then add your liquid - milk, water, or broth. Let it come back to a boil, add seasoning, (salt and pepper and herbs), and cook for a couple more minutes. If you need a basic white sauce recipe there is one in the Betty Crocker cookbook. I could post it if necessary!
Just what in the grave is not right? I assume that it is the flavor? You can use a stock or bouillon for additional flavor and I also use corn starch rather than flour.
As another has posted, it would be helpful if you note exactly how the gravy differs from Grandma's, and how YOU make it.
You probably were joking, but you may have hit on something with your remark about the beef being different. Beef cattle are being raised these days to produce far leaner meat. Fat is what lends flavor to meat. The flavor of McDonalds original fries was directly attributable to the addition of beef fat to the cooking oil. Grandma may actualy have fried the burgers in lard or added it to the pan drippings to make the gravy.
If reducing fat in your diet is not important to you, one suggestion is to buy the cheapest, fattiest ground beef you can find.
Go to any day old bread store and get their country gravy mix. Try as you may it is very hard to beat!!!!!!!!!!! Their other mixes are not bad either and in particular their biscuit mix.
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I make bisquits and white gravy every saturday morning. It may not be the best but it sure doesn't last long. For the gravy, all I do is put about 1/4 cup of corn oil or similar in a skillet on medium heat. I add plain flour in about the same quantity and stir. If I need more flour or oil, I add it until I have a little thicker mixture than heavy cream. Cook until golden brown or a little more. Then I add milk and raise the temp to near a boil stirring all the time. Lower the temp, add salt and lots of black pepper. It is better with pork sausage dripping instead of the corn oil but my wife guides me to not use the drippings. You can crumble some pord sausage into the gravy for a really good deal. This is making me hungry.
Back in those days, Hamburger was at least 20% fat. All you had to do was pull the patties out after they were cooked, throw in some flour and let it cook for a few minutes while stirring to get the flour taste out and then add cold WHOLE milk.
Using today's 10% hamburger and 2% milk you'll never get the same taste as yesteryear. Of course you'll also live a few years longer before you need a bypass operation.
Hi, I make hamburger gravy all the time, my family loves it. I just take about 1 pound of hamburger, brown, season, and add onion flavoring if you like, then add a can of campbells mushroom soup and enough milk to thicken as you wish, I used to stir in flour with the liquid part of it, but it is much easier and quicker with just the mushroom soup. If it is too greasy, just pore off. My mother used to make white gravy, she just used a quarter pound of butter and let it brown a little in a skillet, then stir in about a quarter cup of flour. I use this when I am making dried beef gravy, plus the mushroom soup, its delicious. You asked about white gravy, not sure if this helped much. Happy motoring. Cassie
Thanks for hints on making white gravy. I think I know what I'm doing wrong. Not enough fat and making big mistakes with the flour. I don't want to say. I am going to try some of those recipes. They sound great. Thanks, Lana
I always use bacon grease and flour for the base and then add milk and salt and pepper. My family is from the south originally so whenever you cook bacon, you save the drippings for later uses. I also use bacon grease to fry up eggs.
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