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Hamburger Sauce


Hamburger Sauce


A quick and easy creamy burger sauce, delicious with mashed potatoes, egg noodles, pasta, rice and buttermilk

biscuits. Double the recipe and freeze half for a meal next month.



1 ½ lbs. lean ground beef


1 small onion, finely chopped

2 garlic cloves, minced

2 tablespoons butter

¼ cup all-purpose flour

2 cups beef broth


½ cup cream or half and half

1 tablespoon English sauce

½ teaspoon dried thyme

½ teaspoon dried parsley

2 pinches nutmeg


Kosher salt and freshly ground black pepper to taste

Fresh thyme leaves or chopped fresh Italian parsley for garnish


Fry the minced meat in a large pan over medium heat. When the browning process is about halfway done, add

the onions and continue cooking until the ground beef is cooked through and browned and the onions are soft.

Reduce the heat to medium-low and add the garlic. Cook garlic for 1 minute, stirring constantly.


Melt the butter in the pan with the browned meat.Sprinkle in the flour and continue to cook for 2 minutes,

stirring constantly. Slowly add beef broth and cream until smooth.

Add Worcestershire sauce, ground thyme, dried parsley and nutmeg and stir. Season with kosher salt and freshly

ground black pepper. Garnish with fresh thyme leaves or chopped fresh Italian parsley.


Use lean ground beef, ground turkey, or ground chicken. If you have more than a few tablespoons of fat left after

browning the ground beef, drain it.

If the sauce becomes too thick, add more beef broth, 1 or 2 tablespoons at a time, until desired consistency is


For those who like lots of flavor, add 1-2 teaspoons Creole seasoning. It doesn’t make it too spicy, it just adds a


lot of flavor to the sauce.Trust me this time.

Experiment with different herbs such as chopped rosemary, fresh or ground thyme, fresh or dried parsley, dried

oregano, dried marjoram, or ground sage.

Try adding other vegetables such as mushrooms, carrots, peas, corn or green beans.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To freeze, let it cool completely.Then place in a sturdy freezer bag or freezer container and freeze for up to 2

months. Thaw overnight in the refrigerator and reheat on the stove over low heat or in the microwave on

reduced power.


Calories: 294 kcal Carbohydrates: 7 g Protein: 27 g Fat: 17 g Saturated fat: 10 gPolyunsaturated fats: 1 g

Monounsaturated fats: 5 g Trans fats: 1 g Cholesterol: 103 mg Sodium: 446 mgPotassium: 517 mg Fiber: 1 g

Sugar: 2 g Vitamin A: 415 IU Vitamin C: 2 mgCalcium: 41 mg Hierro: 3 mg

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