This is a long time favorite of my husband’s. It’s the essence of country style, thrifty cooking. I used to make this with unsweetened soymilk or almond milk, and then I would add a teaspoonful of sugar to add a little dairy-like sweetness. Now I make it with Coffee Rich which I’ve diluted half and half with water, making the equivalent of 2-cups of whole milk. For ease of measuring that works out to be 1-cup of Coffee Rich, straight from the carton and 3-cups of water. If you use dairy products, then you could use 1-cup of evaporated milk and 3-cups of water.
This can served for dinner or even for breakfast if you’re feeding lumberjacks or teenage boys.
Country Style Hamburger Gravy
- 1 pound ground beef
- 1/3 cup rice flour
- 1-1/2 teaspoons salt OR seasoned salt
- 1/2 teaspoon pepper
- 1 tablespoon onion powder
- 2 cups water
- 2 cup dairy-free milk
First thaw your ground beef if it’s frozen. When it’s thawed plop it into a large skillet. I use a deep iron skillet called a chicken-fryer.
Fry the beef over medium-high heat and break it up into small pieces as you fry it. When it’s well browned, pour off most, but not all of the fat. The fat adds quite a bit of flavor to this dish, so you don’t want to get rid of all of it.
Add the flour, salt, pepper and onion powder to the beef. Stir it up nicely until the flour coats all of the meat. Pour in the water and dairy-free milk.
Stir and mash the meat with a fork or spatula until the flour smooths out and dissolves into the water. Bring the mixture to a boil while you continue stirring it all together. Boil it for a full five minutes. Rice flour takes longer to cook and thicken than wheat flour, so make sure you give it enough time to simmer and thicken. Remove from heat and serve over mashed potatoes or muffins. It makes a good dinner with peas or spinach and fresh or canned pineapple.
Makes 6 servings.