Add-ins

• Mushrooms: White button mushrooms turn hamburger gravy into a fun take on beef stroganoff. Mushrooms retain water and quickly lose flavor and texture, so cook them separately and mix them into the skillet once the gravy is almost cooked through.
• Frozen mixed vegetables: Add frozen vegetables after adding the beef broth so that they cook as the gravy thickens.
• Sour cream: Sour cream is a thoughtful thickener that adds extra tang.
• Creole seasoning: Add a teaspoon or two of creole seasoning for elevated flavor without too much spice.
• Cream of mushroom soup: This makes the recipe extra creamy and rich. Reduce the half and half to 1/4 cup, then add 1/4 cup cream of mushroom as the gravy reduces. To make this hamburger gravy recipe with a can of cream of mushroom soup, add an extra 1/2 pound of ground beef.
• Garlic powder and onion powder: These aromatic spices create a flavorful base for the gravy.
• Sherry: This cooking wine adds brightness to hamburger gravy.

Storage and Reheating

• Hamburger gravy keeps well enough for a few servings, opening the door to numerous meal options. Refrigerate leftovers in an airtight container for up to four days.
• Dairy is prone to separating when frozen, so it is not recommended to freeze dairy-based gravy. Frozen hamburger gravy made without dairy keeps in the freezer for up to three months. Before freezing leftovers, be sure to let them cool down.
• Reheating can be done using a microwave or stovetop set to low heat. Add milk or broth as needed to thin out the gravy.