Reviewed: Feb. 3, 2012

This is a very good recipe for hamburger gravy, the best I've ever made.

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Reviewer:

S.E.

Reviewed: Jan. 23, 2012

We call this SOS at our house.. good old Army food. I don't use the chicken bouillon granules but do use everything else and it's so delicious. We eat it over toast. Love love love this.

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Reviewer:

Luvs2Cook

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Reviewed: Jan. 5, 2012

Delicious!!

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Of.A.Revolution

Cooking Level: Intermediate

Reviewed: Dec. 27, 2011

Yummy!!! All my past attempts to make hamburger gravy failed:( However, even using soy flour (all I had on hand) this recipe turned out perfect:) I luv the savory flavor that the onions added:) I will be adding this to my recipes & look forward to making again:)

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Reviewer:

brandyleigh76

Reviewed: Dec. 22, 2011

comfort food just like dad used to make.

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Reviewer:

jenifer

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

Reviewed: Nov. 19, 2011

Love it!

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Reviewer:

JKHummel

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Reviewed: Oct. 26, 2011

A bit soupy on the sauce, so next time will use a little less milk. The sage, though, that was the magic of the dinner. I served it over fried potatoes with the peels left on. Really easy to make.

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Reviewer:

Allye001

Reviewed: Oct. 26, 2011

THANK GOODNESS! I am overdue with a baby and was craving hamburger gravy, BUT of course my husband kept hinting at me cooking something else. Well, I stood my ground and I'm so glad I did! I proved him wrong and he was just as pleased as I was. Serves him right for whining :) Thanks for an awesome, easy and (no offense) cheap recipe! I will even make this again when we're not broke! lol. Perfect!

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Reviewer:

Samantha

Reviewed: Oct. 21, 2011

I love hamburger gravy over rice with a side of buttery green beans! P.s. Beef base adds fantastic flavor to the gravy as does a few drops of soy sauce! the soy sauce adds nice color, and a very rich delicious flavor!!

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Reviewer:

Lynn

Home Town: Rapid City, South Dakota, USA

Reviewed: Oct. 20, 2011

I've made a similar recipe for years. Here's a tip for you: after frying the onions, I also add fresh or canned sliced mushrooms to the pan. Remove mushrooms and melt 1/3 c. butter and 1/4 c. flour, cook the butter and flour for about 3 min. to remove the raw flour taste and then add the milk (warmed) to the roux and wisk it to smooth out the gravy. Add rest of the ingredients. Fresh garlic diced is a good addition also. I've been cooking for 53 years now...

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