SMF Premier Member
- Jun 13, 2017
The comfort food thread a few weeks ago got me thinking about hamburger gravy. It truly is one of my favorite comfort foods. Decided it would be my big prepped meal for the coming week. Let’s get to it. Two sweet onions diced and browned with a little oil in the 17” Lodge that I’m using.Onions set aside , 6 lbs of 80/20 ground beef into the pan. This Pampered Chef tool is the greatest thing ever when doing crumbled ground meats.Set the meat to the side straining to leave all the fat in the pan. Add 2 1/2 cups of double strength Minors beef broth and 2 1/2 cups heavy cream to the fat. Roughly 1 1/2-2 t each garlic powder, onion powder, salt and pepper. Bring to a simmer.Once the mixture is good and hot soften 20 oz cream cheese in the microwave.Add some of the hot broth mix to the container with cream cheese and blend thoroughly with an immersion blender then add into the cast iron pan and stir. Doing this instead of trying to melt the cream cheese gives a much creamier result instead of a lot of small dots of cream cheese. I add a little kitchen bouquet for color but it’s optionalAdd the ground beef and onions back to the mix and simmer for 15-20 minutes. At the end I added 1/4t xanthan sprinkle over the surface and stirred in. This small amount thickness just right but doesn’t give a slimy textureFinished product in the serving bowl.Here is the mash. Was pressed for time so no step by step. I’ve posted my basic mash several times. This one was turnip cauliflower blend as usual spices with ranch dressing mix and 6 cheese Italian blend I had on hand.Time to eat.Definitely hit the spot!! This one’s popular with friends too so will pack some to go’s tomorrow. Thanks for looking!