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Hamburger Gravy Recipe

For an old-fashioned stick-to-your-ribs meal, try this economical entree that's just 89¢ a helping. "As a newlywed, I was so grateful to my mom for sharing this easy recipe," notes Sandy McKenzie of Braham, Minnesota. "My husband enjoys this no matter how often I serve it."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1 pound ground beef
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1-1/2 teaspoons beef bouillon granules
  • 3 cups hot cooked mashed potatoes


  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, milk, mushrooms and bouillon. Reduce heat. Simmer, uncovered, for 10-15 minutes or until heated through, stirring occassionally. Serve over mashed potatoes. Yield: 4 servings.

Nutritional Facts

1 cup: 461 calories, 21g fat (8g saturated fat), 86mg cholesterol, 1412mg sodium, 38g carbohydrate (2g sugars, 1g fiber), 30g protein

Reviews for Hamburger Gravy

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Reviewed Sep. 26, 2015

"I actually thought this recipe was too simple to be very good, but I was wrong! A quick and easy meal (we poured it over biscuits and mashed potatoes)."

Reviewed Jun. 16, 2015 Edited Jun. 19, 2015

"06/16/2015, Very good! Doubled the recipe for my family of five. Only used one can of mushrooms for double recipe. Added onion and garlic to meat while frying. Also added cayenne and crushed red pepper to taste. Wanted more spice but not more salt. And added a extra cup of milk to double recipe. 06/19/2015, did same today but added a cream of celery soup and green bell pepper to hamburger too."

Reviewed Sep. 26, 2013

"We enjoyed this dish very much. When I browned the meat I added chopped onions and garlic salt. I will definitely make this again."

Reviewed Jan. 14, 2013

"I really liked the "bones" of this recipe in that it sounded simple and filling, however, I knew this would not feed my family of 3 teenagers! i did use 1# 93% lean hamburger, 1 can health smart soup, added 2 cans of mushrooms, 1 cup Greek yogurt, a little extra bouillion, frozen peas, fresh cracked pepper and fresh parsley. Instead of mashed potatoes I served the "gravy" over baked potatoes. The result was great and filling. Will definitely make again and serve with a salad.

I think the recipe would have been a little bland without the adjustments."

Reviewed Dec. 21, 2012

"Made it and served it over homemade biscuits. Very good!!! and super easy!"

Reviewed Jan. 26, 2012

"I remember this from my high school cafeteria. It's just as good now as it was then. I did add a little onion; but that was the only change I made to this really easy recipe."

Reviewed Apr. 9, 2011

"This is a great recipie and something I can eat while recovering from some pretty serious oral surgery. Plus the fact that it just plain tastes great. I'll be making this again for sure!"

Reviewed Jan. 15, 2011

"This is a winner for our family! The kids cleaned their plates and told me I could make this again! I really don't like hamburger, but I ate this and liked it. Will make again for sure, as it was very cheap to make!"

Reviewed Dec. 3, 2010

"This recipe is my definition of comfort food."

Reviewed Aug. 17, 2010

"This is a delicious qucik meal."

Reviewed Mar. 10, 2010

"Okay- I couldn't help myself. Nothing is wrong with this recipe- as another reader stated you can use lean ground beef, skim milk, etc. to healthy it up if you want to. WHATEVER has some serious issues. Sorry- weirdo. lol"

Reviewed Feb. 12, 2010

"My kind of recipe!"

Reviewed Jan. 21, 2010

"If WHATEVER had taken the same effort into looking at healthy alternatives to this recipe instead of mindlessly ranting, they would have found that this recipe can be made quite healthy. I used vension burger instead of ground beef. I used LOW-FAT cream of mushroom soup, skim milk and used the gravy over whole grain rice. Didn't take much to make this childhood favorite more health friendly while keeping the flavor. The family loved it. Thanks for the recipe, we will be making this again!"

Reviewed Oct. 16, 2009

"WHATEVERFOOD NEEDS TO GET A LIFE. NO ONE IS HOLDING A GUN TO YOUR HEAD IF YOU DONT WANT TO MAKE IT DONT. some of us like to try new or re try things from our childhood. no one is making you try anything."

Reviewed Mar. 25, 2009

"this stuff is GREAT!! husband really loves it, and the beef bouillion granules really give it a great flavor. 5 stars!!!!"

Reviewed Jan. 10, 2009

"In our house my dad made the white sauce and added the browned hamburger served over toast and we called it S.O.S. He was a cook in the Navy. yummy"

Reviewed Jan. 8, 2009

"My family grew up poor. This was a meal that is cheap and feeds a lot. Yeah, not healthy in the least, but it's a meal on the table where sometimes there wasn't."

Reviewed Jan. 4, 2009

"whatever need to take a pill or one cares if you subscribe to these magazines or not...and furthermore, healthy is not so much WHAT you eat as HOW MUCH you eat...jeez, get a life."

Reviewed Nov. 8, 2008

"(GAG)  Another "recipe- robot" autonomous selection, posted so that someone will be tricked into making a recipe that is unhealthy- to put it mildly... 

Not even going to look.  This is exactly why I will not renew Any subscriptions to any TOH mags.  You profess to be "diet conscious" in some, but then Propagate Recipes You'll Die Of- too high in salt, too high in fat, sugar overload, not enough balance in the meal... I have always wondered if TOH was partially funded by "Big Daddy Foodmaker", just like the FDA (oh- look it up!)- with the agreement that TOH would have minimal ads (yet I've seen at least One Campbell's ad in Every rag I've subscribed to from the very beginning- INCLUDING "Healthy Cooking!") Pah!  Why die a slow death?  Save the family some money and use a 25 cent bullet...Put the AMA, the FDA, and Magazine publishers like TOH out of business, while you're at it!  Even the Nutrition Facts I've come across in these TOH rags are questionable- so much so that I've downloaded my own data resources."

Reviewed Nov. 8, 2008

"I have made this same recipe since I started cooking about 35 years ago, I've put it over noodles, baked potatoes or just buttered toast."

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