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Hamburger Gravy with Noodles

This is easy, quick, and delicious. I usually add a can of cream of mushroom soup to the ground beef before adding in the flour/cream mixture. I don't add extra salt. If desired, add more beef flavor with a tablespoon of beef bouillon powder.



  • 2 lb. lean ground beef
  • 2 Tbsp. minced fresh garlic
  • 1 tsp. crushed red pepper flakes (or to taste)
  • 1 (1 oz.) pkg. dry onion soup mix
  • 2 Tbsp. Worcestershire sauce
  • 2 (10 oz.) cans sliced mushrooms, well drained (hand squeeze out any excess moisture)
  • 5 cups half-and-half cream or milk, divided
  • 1/2 cup all-purpose flour
  • 1/2 tsp. ground black pepper (or to taste)
  • 1/3 cup grated Parmesan cheese (more to use at the table)
  • 1 (375 g) package medium dry egg noodles, cooked


In a large skillet or medium pot cook the ground beef over medium heat until browned; drain fat. Add in garlic, chili flakes, dry onion soup mix, Worcestershire sauce and mushrooms; cook stirring for 3 minutes. Pour 4 cups half-and-half or milk into the pan and stir, scraping up any browned bits on the bottom of the pan. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer for about 4 to 5 minutes.


In a bowl, whisk the flour with remaining 1 cup of cream until smooth; slowly add to the beef mixture stirring with a spoon. Simmer, stirring with a wooden spoon for about 3 to 4 minutes until thickened. Mix in about 1/3 to 1/2 cup grated Parmesan cheese. Season with black pepper

Divide the cooked noodles onto plates. Spoon the hamburger gravy over noodles, then sprinkle the top with Parmesan cheese. Makes 4-6 servings.

By Connie from Cotter, AR

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