Easy Hamburger Biscuits With Mushroom Gravy Recipes

HAMBURGER GRAVY

Steps:

• Brown the beef in a 10-inch skillet over medium-high heat. Add the onions halfway through and cook until softened, about 4 minutes. Add the garlic and cook for 1 more minute.
• Add the Worcestershire sauce, onion powder, garlic powder, pepper, and flour. Stir to combine and cook for 1-2 minutes, until you can no longer smell flour.
• Add the beef broth, in small splashes and use a silicone spatula to "clean" the bottom and sides of the skillet. Add the half and half in the same manner, followed by the beef bouillon. Bring the mixture to a boil, then reduce to a simmer. Let it bubble gently, it will continue to thicken and concentrate.
• Once near your desired level of thickness, serve over mashed potatoes, buttered noodles, or with biscuits.
• See notes on optional ingredient additions such as vegetables or cream of mushroom soup.

EASY AND TASTY HAMBURGER GRAVY

Steps:

• Brown the ground beef in a medium sized skillet on med-hi heat.
• Drain fat if necessary.
• Add the chopped onion and garlic to the hamburger.
• Cook on medium heat until the onion and garlic are tender and the hamburger is done.
• Add the can of soup.
• If desired, add 1/2 can of water, using the soup can.
• Bring to a boil.
• Lower heat to medium to med-lo and simmer for about 10 or 15 minutes, stirring occasionally.
• Add the sour cream and stir.
• Heat until it just barely starts to boil.
• Thicken if necessary, using your own method.
• Keep hot until ready to serve.
• Serve over noodles, mashed potatoes or rice.
• Or add cooked noodles to it when it is completely done.

HAMBURGERS WITH MUSHROOM GRAVY

Steps:

• Combine ground beef, egg, panko bread crumbs, onion, and 1/4 cup cream of mushroom soup in a large bowl. Divide beef mixture evenly into 6 portions; shape each portion into a 1/2-inch thick patty.
• Heat a large non-stick skillet over medium-heat. Cook the burgers until browned, 3 to 4 minutes on each side. Whisk together the remaining cream of mushroom soup and beef broth in a bowl until smooth. Pour mixture over patties, then reduce heat to low. Simmer until the patties are no longer pink in the center, about 20 minutes.