Add ground beef to a deep skillet over medium-high heat. Cook, crumbling into small pieces, until browned. Remove most (but not all) of the grease. Add onions to the pan and cook for 2-3 minutes.
Add flour and butter and stir to coat the meat. Add milk and seasonings. Cook, stirring frequently, until gravy is thickened, 5-10 minutes. Taste and adjust seasonings, as needed.
Serve warm, over mashed potatoes, biscuits, bread, noodles, rice or breakfast potatoes.
Ground beef: we often use half ground sausage and half ground beef to boost flavor.RECIPE VARIATIONS:
Dairy-free: Omit the butter and use beef broth in place of milk. You may need to increase the flour by 1-2 tablespoons to help thicken the sauce.
Veggies: Mushrooms are a delicious addition to the gravy as are frozen peas or corn.
Meat: Adding bacon for an even richer, bolder flavor. If you switch out ground beef for ground turkey or ground chicken, the bacon will definitely up the taste since turkey and chicken are a bit bland. A lean and tender cut of steak will also work! For sausage gravy, substitute ground pork sausage.
Steak sauce: Ah, that tangy sauce that I remember so well in my childhood! Takes me back to my school days when mashed potatoes and gravy were on my top 3 list of favorite foods! Use any steak sauce in place of the seasonings.
Sour cream: For a creamier consistency, try adding some sour cream to the mix.
STORING AND FREEZING INSTRUCTIONS
Storing Instructions: Store leftover hamburger gravy in the refrigerator for up to 5 days. Rewarm in the microwave or stovetop, adding a little milk or broth to thin it as needed.Freezing Instructions: Cook the meat and add spices. Allow to cool and then store in a freezer bag for up to 3 months. Thaw overnight in the fridge, then add to skillet with butter, flour and half & half. Cook until thickened. Taste and season, as needed.