Mom’s Hamburger Gravy (Makeover)

Hamburger gravy is something that my Mom made often when I was growing up. It was one of my favorites. I decided it was time to give mom’s recipe a make over in order to replace that beloved can of cream of mushroom soup with more nutrient-dense and whole-food ingredients. This upgraded version has real beef bone broth, significantly more mushrooms, and its thickened with cassava flour (which is from a root vegetable). This made-from-scratch version doesn’t have gluten, milk, soy, monosodium glutamate, natural flavors, or corn/canola/soybean oil. Not only is this version more nutritious, this hearty gravy makes the perfect comfort-food meal when served with cauliflower-smashed “potatoes” or a steakhouse baked potato and a side of vegetables. Note, the pictures below show a double batch which I highly recommend for ready-made meals during the week or to freeze for another week.

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Hamburger Gravy
1 onion, minced
8 oz. mushrooms, sliced, white or portabella
1 lb. hamburger
8 oz beef broth or stock, preferably homemade
3 tablespoons of cassava flour (I use Otto’s Naturals Cassava Flour – click link to buy on Amazon)
3 tablespoons of water
1 tablespoon of coconut aminos or gluten-free tamari
3 tablespoons of olive oil, divided
ground pepper to taste
parsley for garnish

1) Chop onion and the mushrooms.

2. Heat large saute pan for 1 minute over medium heat. Add 1 tablespoon of olive oil. Heat for 30 seconds and then add the onion. Saute the onion until they become translucent (about 5 minutes).

3. Add the remaining 2 tablespoons of olive oil. Heat for 30 seconds and then add the chopped mushrooms.

4. Saute the mushrooms until they release moisture and are cooked through.

5. Add ground beef, break up in the pan, and saute until no longer pink.

6. Add beef stock to pan.

7. Create gravy with slurry of 3 tablespoons of cassava flour and 3 tablespoons of water.

8. Stir over medium heat until thickened. Serve hamburger gravy over Smashed Cauliflower “Potatoes,” or Steakhouse Baked Potato.

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Hamburger Gravy

April 8, 2020

Servings: 4-6

Prep: 15 min

Cook: 25 min

Total: 40 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 1 onion, minced
• 8 oz. mushrooms, sliced, white or portabella
• 1 lb. hamburger6. Add beef stock to pan.
• 8 oz beef broth or stock, preferably homemade
• 3 tablespoons of cassava flour
• 3 tablespoons of water
• 1 tablespoon of coconut aminos or gluten-free tamari
• 3 tablespoons of olive oil, divided
• ground pepper to taste
• parsley for garnish

Directions

• Step 1 1) Chop onion and the mushrooms.
• Step 2 2. Heat large saute pan for 1 minute over medium heat. Add 1 tablespoon of olive oil. Heat for 30 seconds and then add the onion. Saute the onion until they become translucent (about 5 minutes).
• Step 3 3. Add the remaining 2 tablespoons of olive oil. Heat for 30 seconds and then add the chopped mushrooms.
• Step 4 4. Saute the mushrooms until they release moisture and are cooked through.
• Step 5 5. Add ground beef, break up in the pan, and saute until no longer pink.
• Step 6 6. Add beef stock to pan.
• Step 7 7. Create gravy with slurry of 3 tablespoons of cassava flour and 3 tablespoons of water.
• Step 8 8. Stir over medium heat until thickened. Serve hamburger gravy over Smashed Cauliflower “Potatoes,” or Steakhouse Baked Potato.