Best 4 White Trash Hamburger Gravy And Breakfast Biscuits Recipes

S.O.S. (CREAMY HAMBURGER GRAVY) +VIDEO

Steps:

• In a medium sauce pan over medium high heat, brown the ground beef. Season with a little salt and pepper. Drain excess grease and set aside.
• Melt butter in the same sauce pan. Add flour and whisk until butter/flour mixture is bubbly.
• Add milk, salt, and pepper. Whisk continuously until thick and bubbly.
• Add cooked ground beef back in and stir.
• Taste and adjust seasoning as needed (I usually like a bit more pepper). If necessary, add a little more milk until it reaches your desired consistency.
• Serve over toast.

HAMBURGER GRAVY

Steps:

• Brown hamburger in large pot (you don't want to crumble it up too fine--big pieces are the best).
• Make gravy and add to pot. Let it simmer until heated.
• Serve over mashed potatoes.
• NOTE: You don't want this too runny--kind of thick and with big chunks of hamburger is the best.

DAD'S HAMBURGER GRAVY

Steps:

• Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
• Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
• Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.

WHITE TRASH HAMBURGER GRAVY AND BREAKFAST BISCUITS

Steps:

• Cook and drain beef. (I rinse the beef under hot water to remove all of the grease -- it is rich enough!).
• Melt butter in a pan and when melted and lightly sizzling add the flour.
• Whisk until combined and gently simmer the butter/flour mixture for about two minutes to remove the flour/starch taste but don't let it brown any.
• Add the 1.5 cups of milk and quickly whisk until smooth. SImmer until thick over medium heat stirring constantly. It will be quite thick.
• Add the half and half cream and quickly whisk until smooth.
• Cook over low heat until thickened.
• Add the beef and adjust the seasonings.
• Serve over good biscuits well buttered.
• This is a very creamy and rich gravy. You may use 2 cups whole milk if you need to omit the cream.
• If it is too thick for your taste -- then dilute with more milk -- but it usually is perfect the way it is written.
• Leftovers are excellent.