I ran a dining hall in the USAF and have been coooking for over 50 years. what prevenrts lumps in this dish is the mixing of flour with grease not water. You DO NOT have to "fry" the flour to prevent flour taste in the finished product, as the gravy simmers and thickens it will cook the flour. The reason you don't fry the flour is it will have browned taste to gravy which you do not want, you want a rich creamy taste. I have made this dish more times than I can count in quantities from about one half or one gallon, to about 60 gallons, which used about 50-60 pounds of ground beef. I think yofwould call that experience!
Without cooking the flour with the grease, the final product WILL taste of raw flour. The way the airforce cook described sounds like the way most restaurants make gravy; which is why I don't order biscuits and gravy when eating out. The tiny amount of fat in "whole" milk (which in the US is actually skim with a little over 3 percent butter fat added back) would never be noticeable in gravy.
Hello. Your hamburger gray looks delicious! The creamy consistency is perfect and I’m going to make this very soon. Would it be possible for you to list the ingredients and measurements in the description? It’s a bit of a challenge to watch the video and make the gravy at the same time. Thank you.
Others can have pancakes, grits, oatmeal, yogurt and granola, cold cereal or greasy "home fries," I'll take this hamburger gravy slopped over some hearty bread toast and be fueled up right for the coming day....
@@thegravytrain6531 , yes,and she would make homemade mashed potatoes ( never ever fr a box) and a can of peas. She put her ground beef gravy over a slice of white bread,and that was her dinner
I remember when I was six crying for 30 minutes cuz my mother had made hamburger gravy for the dog on a winter night and she's told me no I couldn't have any not only could I not have any dog gravy I could have nothing. I wonder if she realized she was making precious moments for me that lasted a lifetime.
The anonymity of TH-cam accounts yields negativity without shame. :) Luckily, for every person who throws hand grenades from the sidelines, there are fifty who just recognize a great meal, give it a thumbs up, and move on! Thanks for commenting! 👍
It don't look very appetizing, but it's sure tasteful & filling over egg noodles or biscuits. I remember eating this in elementary school, 😋 U brought back great memories . 😁👍
Love to add just a bit of white pepper to mashed it gives it a good restaurant heat, a little goes a long way, GO EASY! Also, adding worcester, garlic & onion to the meat Grannie would also or just use cream of mushroom and it's what she used in making stroganoff I'll use 1:1:1 of whole milk, canned milk & cream for both the gravy & the mashed for both tastes & texture I don't add pepper until ready to serve it messes with the color of the gravy & potatoes Both salt dust & pepper dust as well as coarse ground of each to bring out flavor-textures Love this over well toasted and garlic buttered jumbo biscuits 😋
Yes, to the white pepper! I love it and use it all the time. I rarely include it in my recipes, because for some reason most people don't seem to use it. I don't know why, I think it's great. Thanks for watching!
That's a tricky problem. I think the best route is to brown the butter a lot more first and see if that gets you where you want to go. The problem with gravy mixes is that they contain so many other overwhelming flavors (not good ones, IMHO), that it's too steep a price to pay if all you want is some extra color. One very effective trick is to use a special asian ingredient, dark soy sauce, which is a type of soy sauce with extra caramel coloring added, and it is used to darken lots of dishes. All it really adds to gravy besides the color is a bit of salt and a slightly deeper flavor. I've used it in turkey gravy for color with great success.
Another thing for those who don't know. NEVER put cold meat, this appears still slightly frozen, in a hot cast iron pan. It can cause enough shock to cause the pan to fracture or break if there is a weak spot. Same thing when washing. Don't use cold water on a hot pan. A good rule of thumb is if it's so cool that you wouldn't take a shower in it, it's too cold for a hot cast iron pan. Otherwise enjoy!!! SOS is a staple in our house.
Another i like is plenty of pepper, after the gravy is all cooked particularly, my favorite is over mashed also over well toasted, garlic buttered biscuits I prefer the meat WELL cooked since itll be in the liquid/gravy esp
Nice gravy on savory herby buttery crispy light scones. (English). Similar to biscuits. Try anchovies instead of salt. The fish flavour dissapears during cooking but leaves a lovely salty unami flavor. Plenty crushed black pepper obv!!!
I use beef bouillon cubes crushed instead of salt or teaspoon or two beef bouillon paste in a jar. Along with onion and garlic powder and little pepper....
Observation: @11:00 - the milk has been in forever, no sign of simmer, no bubbling, yet he turns the heat lower. Gravy is not an all night task. New brides finished a full thanksgiving mral by now and it was dry.
Bro, I don't where you learned this, but it sure ain't gravy like my grandma made or anybody else in the south. We use sausage, 2 heaping teaspoons of flour, and milk, and salt,and pepper. Stir till it thickens. Then put it over biscuits. God bless.
Thanks for commenting! I think you may be thinking of a different recipe - you are describing sausage gravy, not hamburger gravy. I have posted a recipe for that as well, which sounds quite similar to yours. Happy cooking!
Great comment - the original SOS was made with dried chipped beef because it was shelf stable. But as ground meat because more available, this version became more popular and at this point I think when people think "SOS" they think of hamburger gravy. Both are delicious! Thanks for watching.
Stop fighting to smash the burger while browning it. Add a half cup of warm water to the pan along with the meat, use your hands to work the meat and water together. Crank up the heat to boil the water off as the meat cooks. I add finely diced onion to the meat and water. Then continue with your recipe.
That's true. But... because sausage tastes very different from ground beef, the final result is very different. Also, because ground beef has no seasoning and sausage is heavily seasoned, the cooks really has a lot of control over this dish and can tweak the final result to suit his/her tastes. It's true comfort food! Thanks for watching!
I don't understand. There are no hamburgers and no gravy involved in this. Gravy is an accompaniment made from meat juices and stock. A hamburger is a meat patty in a bun. This is minced meat in a cream sauce. Its very wrong and it looks like bad prison food.
Thanks for the comment! Two things come to my mind: (1) if you've ever eaten in a nice restaurant, I guarantee that you and the chef shared a dish. (2) I'm the only one eating this particular dish. Thanks for watching!
@@MimiNwabuokuMD you know, I've always wondered about which dishes fit the "shingle" title. I was raised that the creamed chipped beef on toast was the shingle recipe, but then as I got older I met lots of people like you who include the hamburger version too. They look and taste very similar! Thanks for commenting!
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I ran a dining hall in the USAF and have been coooking for over 50 years. what prevenrts lumps in this dish is the mixing of flour with grease not water. You DO NOT have to "fry" the flour to prevent flour taste in the finished product, as the gravy simmers and thickens it will cook the flour. The reason you don't fry the flour is it will have browned taste to gravy which you do not want, you want a rich creamy taste. I have made this dish more times than I can count in quantities from about one half or one gallon, to about 60 gallons, which used about 50-60 pounds of ground beef. I think yofwould call that experience!
Thanks for watching and commenting!
Without cooking the flour with the grease, the final product WILL taste of raw flour. The way the airforce cook described sounds like the way most restaurants make gravy; which is why I don't order biscuits and gravy when eating out.
The tiny amount of fat in "whole" milk (which in the US is actually skim with a little over 3 percent butter fat added back) would never be noticeable in gravy.
@@shermanhofacker4428 my experience with cooking out the flour taste is the same as yours...
ST- the best part of Army life is breakfast.
Dad had this in the military .so grandma made this often . Eat myself silly .love this .
Shit on a shingle is what we called it growing up. Loved it
Yes, this is close. SOS was "creamed chip beef". Awesome comfort food. I had plenty while in the service in the 80's and never got tired of it.
Thanks for the comment - I have a video with a good SOS recipe!
My Dad was USAF and he loved it! After his discharge my mom mastered this recipe and it was one of our favorite weekday meals!
this meal is very hearty and tasty! I have made it before! It really can fill you up! Good video!
Thanks for watching, Cathy!
I’ve wondered how to make this for awhile I grew up on it at the group home I was in thank you
Glad you enjoyed!!
Hello. Your hamburger gray looks delicious! The creamy consistency is perfect and I’m going to make this very soon. Would it be possible for you to list the ingredients and measurements in the description? It’s a bit of a challenge to watch the video and make the gravy at the same time. Thank you.
I don't really measure - make it a few times and you'll get the hang of it!
I've never heard of hamburger gravy and I am an Appalachian boy but I'm definitely going to try it
Try it out - thanks for watching!
Down south, we called it SOS. S**T on a shingle.
Others can have pancakes, grits, oatmeal, yogurt and granola, cold cereal or greasy "home fries," I'll take this hamburger gravy slopped over some hearty bread toast and be fueled up right for the coming day....
Me too...thanks for watching!
My Mom loved eating this w mashed potatoes!!! I never cared for it too much
Your mom was a wise woman! :) Thanks for watching!
@@thegravytrain6531 , yes,and she would make homemade mashed potatoes ( never ever fr a box) and a can of peas. She put her ground beef gravy over a slice of white bread,and that was her dinner
Wow l have to make this
Thanks, my dad used to make this when I was a child. I'm going to attempt this now that it's getting cooler outside and I have a recipe to follow.
Have fun! Thanks for watching!
Oh yeah !
Easy ... And ... Looks good .
Doing this easy meal tonight !
Going to spread it over
Galic bread .
Yummy !
Sounds great!
I love this stuff
Same here!!
I remember when I was six crying for 30 minutes cuz my mother had made hamburger gravy for the dog on a winter night and she's told me no I couldn't have any not only could I not have any dog gravy I could have nothing. I wonder if she realized she was making precious moments for me that lasted a lifetime.
Lucky dog!
What's up with all the negative comments? Good way to stretch a pound of hamburger. Thank you for the information.
The anonymity of TH-cam accounts yields negativity without shame. :) Luckily, for every person who throws hand grenades from the sidelines, there are fifty who just recognize a great meal, give it a thumbs up, and move on! Thanks for commenting! 👍
Looks delicious!!!
Thanks for watching!
It don't look very appetizing, but it's sure tasteful & filling over egg noodles or biscuits. I remember eating this in elementary school, 😋 U brought back great memories . 😁👍
LOL - I agree, it doesn't LOOK so good, but damn it is good
In elementary school it was served on mashed potatoes it was so good I think I only had it twice because I had to bring a sack lunch
All I need is something to fill a hole 😁
Top it with fresh chopped parsley.
Kitchen bouquet,or gravy master will darkened it, only a few drops is needed.
i really appreciate this class i am going to try asas
thank you .....king arthur
Thanks. A blast from the past 😋
Glad you enjoyed!
That was SOS in the Army when overseas. I’ve made this since 1964 (discharge). This guy doesn’t have a clue.
Sorry to have disappointed you. I look forward to seeing the correct way on your channel. :)
Love to add just a bit of white pepper to mashed it gives it a good restaurant heat, a little goes a long way, GO EASY! Also, adding worcester, garlic & onion to the meat
Grannie would also or just use cream of mushroom and it's what she used in making stroganoff
I'll use 1:1:1 of whole milk, canned milk & cream for both the gravy & the mashed for both tastes & texture
I don't add pepper until ready to serve it messes with the color of the gravy & potatoes
Both salt dust & pepper dust as well as coarse ground of each to bring out flavor-textures
Love this over well toasted and garlic buttered jumbo biscuits 😋
Yes, to the white pepper! I love it and use it all the time. I rarely include it in my recipes, because for some reason most people don't seem to use it. I don't know why, I think it's great. Thanks for watching!
I always add a teaspoon of ground nutmeg and use bullion paste
I have had good results using bullion in moderation! (It can be a little salty.)
I’ve been eating this since I was a child been making since I was a teenager just turned 68
Thanks for watching!
are you using your cooking spoon as your tasting spoon?
Yes I am!
What do you do if you want the color of the gravy to be brown? Add a package or two of brown gravy mix?
That's a tricky problem. I think the best route is to brown the butter a lot more first and see if that gets you where you want to go. The problem with gravy mixes is that they contain so many other overwhelming flavors (not good ones, IMHO), that it's too steep a price to pay if all you want is some extra color. One very effective trick is to use a special asian ingredient, dark soy sauce, which is a type of soy sauce with extra caramel coloring added, and it is used to darken lots of dishes. All it really adds to gravy besides the color is a bit of salt and a slightly deeper flavor. I've used it in turkey gravy for color with great success.
Add a splash of the leftover coffee in the pot.. you wont believe the rich flavor
@@thegravytrain6531 cook ur flour darker 😉😊also I add onions😊
Buy a bottle of gravy browning, adds colour without any salt or flavour in it so won't affect your gravy
Add turd
Branding iron style potato masher works well also, without getting meat stuck in holes!
I've got one of those, and I just can't get it to mash the meat small enough. I think I am way too OCD. :)
Another thing for those who don't know. NEVER put cold meat, this appears still slightly frozen, in a hot cast iron pan. It can cause enough shock to cause the pan to fracture or break if there is a weak spot. Same thing when washing. Don't use cold water on a hot pan. A good rule of thumb is if it's so cool that you wouldn't take a shower in it, it's too cold for a hot cast iron pan. Otherwise enjoy!!! SOS is a staple in our house.
Thanks for the comment! I',m not sure if I explained it clearly, but as I mentioned at 0:34, this is cool meat in a cool pan to start.
Brown the burger with salt and pepper, a little garlic powder, 2 cans mushroom soup, stir well,, that's it!! 😁💋
I have found that canned soup tastes very different than homemade gravy. But I admit it would be fast! Thanks for watching!
Another i like is plenty of pepper, after the gravy is all cooked particularly, my favorite is over mashed also over well toasted, garlic buttered biscuits
I prefer the meat WELL cooked since itll be in the liquid/gravy esp
I agree - it's hard to overdo the pepper! :)
Flour insurance..I do the same with sausage gravy🤠
Insurance... that's excellent. :)
My dad used to make this years ago. It was delishous. This looks better.
I’ll bet your Dad’s was good! Thanks for watching!
Are u kidding me? This diarrhea looked better. Was yours more brown and runny
parm and some herbs (rosemary or/and thyme) as it thickens at the end.
Sounds good - thanks!
Nice gravy on savory herby buttery crispy light scones. (English).
Similar to biscuits.
Try anchovies instead of salt.
The fish flavour dissapears during cooking but leaves a lovely salty unami flavor. Plenty crushed black pepper obv!!!
Yes, I occasionally use anchovies and love them. I find they are great in nearly any stew or chili to round out the flavor! Thanks for watching!
I like this over home fries
Me too!!
Sausage gravy...yum!
My mom always used celery salt in her hamburger gravy
Yes, I like that!
I use beef bouillon cubes crushed instead of salt or teaspoon or two beef bouillon paste in a jar. Along with onion and garlic powder and little pepper....
I have done the same thing while camping! Thanks for watching!
Looks like Military “SOS”!!
Observation: @11:00 - the milk has been in forever, no sign of simmer, no bubbling, yet he turns the heat lower. Gravy is not an all night task. New brides finished a full thanksgiving mral by now and it was dry.
Needed more flower to make more of it since you're going to the trouble to make it. Think SOS style and LO's
Bro, I don't where you learned this, but it sure ain't gravy like my grandma made or anybody else in the south. We use sausage, 2 heaping teaspoons of flour, and milk, and salt,and pepper. Stir till it thickens. Then put it over biscuits. God bless.
Thanks for commenting! I think you may be thinking of a different recipe - you are describing sausage gravy, not hamburger gravy. I have posted a recipe for that as well, which sounds quite similar to yours. Happy cooking!
A little Kitchen bouquet will darken your gravy niceley
I get that sometimes desperate times call for desperate measures. :)
If you add more fat in the beginning then you don’t need to Add the beef stock
I'm not sure what you mean...can you explain? I don't know how to make a gravy without a water-based component.
And I put in about a quarter teaspoon of cayenne pepper black pepper garlic powder salt to taste if I have a frozen wedge of lemon I toss that in it.
Totally agree - sometimes a touch of acid just makes it better - thanks for watching!
Sounds like the old military basic of SOS.
Great comment - the original SOS was made with dried chipped beef because it was shelf stable. But as ground meat because more available, this version became more popular and at this point I think when people think "SOS" they think of hamburger gravy. Both are delicious! Thanks for watching.
Hmmm? 101.... can of mushroom soup . Done !
I have found that canned soup tastes very different than homemade gravy. But I admit it would be fast! Thanks for watching!
S.O.S. But that's not how they made it in the Army.
I hope this one was better - thanks for watching!
Tgey should have been fed like royalty!!!
Observation: 15 minutes in, still no bubbles but stiring till it goes thru cheesr cloth. (no man likes gravy as liquid as water)
Bubbles at 12:00
Bbbbbv bbb
Yu n
Hggggmcv de
M v
Army Staple
I cherish my mother inlaws castiron skillet 🙄 ,,,,,,😘👍
Me personally I thank it would be good enough without all the extras at the end I can't wait to try it
Sometimes simple is good LOL!
Stop fighting to smash the burger while browning it. Add a half cup of warm water to the pan along with the meat, use your hands to work the meat and water together. Crank up the heat to boil the water off as the meat cooks. I add finely diced onion to the meat and water. Then continue with your recipe.
Thanks, Donald - how does that improve it?
@@thegravytrain6531 it makes the meat very fine texture, small pieces.
A white saus, meat and some spice! Done
Yup! Thanks for watching!!
Unbelievable I could have made and eaten three times by the time he got done with this one
I’m with you - takes a little more time to explain what you’re doing, than to just make it! Thanks for watching!
I agree I could have been finished a long time ago!
Mmmmmmmmmmmmm
Thanks for watching!
We call that cookie toast
It's just sausage gravy made with ground beef.
That's true. But... because sausage tastes very different from ground beef, the final result is very different. Also, because ground beef has no seasoning and sausage is heavily seasoned, the cooks really has a lot of control over this dish and can tweak the final result to suit his/her tastes. It's true comfort food! Thanks for watching!
I remember this when i was in the military, but it wasn't called " hamburger" gravy. S.O.S. ( if you know what i mean).
You got that right. :)
Grew up eating this, but the meat wasn’t cooked that fine but not big clumps, either.
Yes, I don't know if it's an age thing, but as I get older I find that I like the meat finer in gravy. 😁
I don't see the recipe!
Good point, Agnes! I really should add that. Thanks for the reminder and for watching!
It gets kinda boring watching you poke ground beef - watch webspoon world to see how they show boring parts...
I agree! Thanks for watching!
Needs black pepper.
LOL!
The S shaped masher works way better ...
I agree! Thanks for watching!
I don't understand. There are no hamburgers and no gravy involved in this. Gravy is an accompaniment made from meat juices and stock. A hamburger is a meat patty in a bun. This is minced meat in a cream sauce. Its very wrong and it looks like bad prison food.
I don't name the recipes, I just make 'em. :)
Been inside, have you?
@@Michaelfatman-xo7gv
Not recently. I hear the catering is much better these days 😂
17 min? this should be a three min video...
It's not the '90s and the family is waiting for Seinfeld to start.
LOL - I agree - cooking is one thing - explaining is another - thanks for watching!
I can't believe you taste the gravy and put the spoon back into the gravy without washing it after it's been in your mouth, yuk
Thanks for the comment! Two things come to my mind: (1) if you've ever eaten in a nice restaurant, I guarantee that you and the chef shared a dish. (2) I'm the only one eating this particular dish. Thanks for watching!
It's cooking.
Just throw it all in a blender and emulsify it......forget the potato masher 🤣🤣🤣🤣
LOL
S.O.S.
Yup!!
UHH~
When everyother word is Umm, or Uhh, that makes the persom speaking sound ignorant.
I agree, I sound like an idiot. It's a good thing my food tastes good. :)
Thanks for watching!
Observation: @17:00 "Condensation warning" no problen, stir it back in. Good grief the B.S. of this guy. Stirr in condensation?
Lol! "Itself"
low and slow!
Yup!
SOS
All that is is the US Armies version of SOS ! Cheap , Air Force and Navy uses dried chipped beef
Observation: 13 minutes in adds pepper? Also a dissertation on W-sauce. Poser
Too much like beef paste, as long as you have teeth. I like it to be kind of chunky.
I know, I'm weird. For some reason, I like the little bits of meat. Sometimes I get a chunky gravy and like it. :)
That looks like a turd.
I get it, not an attractive dish!
Observation: 14 minutes in is drops of hot sauce (huh?) and an explanation how that is salt. Poser.
" Sorry but Yuk?
That's incorrect
Sorry to have disappointed you. I look forward to seeing the correct way on your channel. :)
This looks disgusting.
I had a slight Gag Moment. Just gross looking! 🤢
I made it, and I agree - this is not the world’s most attractive dish! :)
That’s why this dish is traditionally known as “$h!t on a Shingle”. It was very popular in postwar and Depression-era USA.
@@MimiNwabuokuMD you know, I've always wondered about which dishes fit the "shingle" title. I was raised that the creamed chipped beef on toast was the shingle recipe, but then as I got older I met lots of people like you who include the hamburger version too. They look and taste very similar! Thanks for commenting!
USAF 1966-70 GOOD ole SOS ‼️👍
@@joekoelker9038 Yup!
Yuck.
Observation: using your palm for spices, then palm-to-pan is a poser. Good grief its gravy!!!
I think it's very relaxing to watch.
@@marymarth7298 thank you!
Yep. That is how you do it. You should never turn a spice/herb bottle over steaming liquid. Always pour into palm, and then into the simmering pan.
Observation: @16:00 "heterogenaity" Huh? Goooogle that boys and girls and young brides on the prarie. Report back.
Who da hell has a potato masher that looks like that one?!?
Never seen that style before.
Love it for mashing meat. I think it's really more of a potato ricer than a masher. Thanks for watching!
Over rice much better
Yes, great on rice!
Too long of a video man😅😅😅😅 it takes this guy an hour to make Minute Rice😅😅
If you can make it this good in a shorter time, post a video and show us how... :)
@@thegravytrain6531 I love your personality man you still cooking that minute rice
I get this channel.
Thanks for watching!