Hamburger & Gravy

I have made gravy with almost anything, but this gravy from hamburger. I usually choose ground chuck as it has more flavor. I stay away from packages that say ‘hamburger’ as I don’t know what might be in there.  Sometimes I make hamburger steak (in the restaurant we called it ‘chopped steak’), but when I want something a little different, I get this picture in my mind a dish of noodles with lots of meat and gravy. First, sauté the meat (probably about 1 ½ pounds) in a skillet or an everyday pan, with some chopped onion and garlic (you could also add peppers if you like). You don’t have to have the meat cooked through, as it will cook more in the gravy. Push the meat to the edges of the pan, then, stir ½ cup flour in the drippings. Add 3-4 cups of milk, water, broth or stock to make a thick creamy gravy, add a little soy sauce for color and season with salt and pepper to taste. That night I served the gravy over noodles. Vegetable can also be added to this dish to give it a little color.  Maybe a handful of frozen peas or perhaps carrots, or maybe some mixed vegetables. The leftover gravy is delicious over bread or hamburger buns. Sometimes I make patties and fry them, save the drippings to make a roux, then add milk, water or broth for the gravy.  Once the gravy is the way I want it, I return the patties back to the pan. When I was a child and my grandmother would cook like this, I would add ketchup.  I was a big fan of ketchup back then. My husband, daughter and son-in-law loved it. This recipe was a winner and so simple to make.