Hamburger Gravy

1 lb. ground beef

1 onion

2 cloves garlic

1 teaspoons Worcestershire sauce

1 teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon pepper

3 Tablespoons Flour

1 ½ cups beef broth

1 cube beef bouillon, or 1 tsp better than bouillon

½ cup half and half

1 can cream of mushroom soup, (10.5 oz.)

8 oz. white button mushrooms, sliced, rinsed, and patted dry

1 cup frozen mixed vegetables

Brown the beef in a 10-inch skillet over medium-high heat. Add the onions halfway through and cook until softened, about 4 minutes. Add the garlic and cook for 1 more minute.
Add the Worcestershire sauce, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp pepper, and 3 TBS flour. Stir to combine and cook for 1-2 minutes, until you can no longer smell flour.
Add the beef broth, beef bouillon, and half and half. Use a silicone spatula to “clean” the bottom and sides of the pan. Bring the mixture to a boil, the reduce to a simmer. Let it bubble gently, it will continue to thicken and concentrate.
Once near your desired level of thickness, taste and season with up to ¼ teaspoon of salt if desired.
Serve over mashed potatoes, egg noodles, or with biscuits.
See notes on optional ingredient additions such as vegetables or cream of mushroom soup.

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