How One Packet Mix Transforms Ground Beef Into An Ultimate Southern Comfort Meal

Country gravy is an iconic staple of Southern kitchens, often made from a secret family recipe and ladled generously over fried chicken or sausage. As a North Carolinian, I've had my fair share from friends, neighbors, and family, with everyone deeming theirs the very best. While many home cooks will argue that country gravy is best made from scratch, you can also make it from a packet mix. There are a number of reputable brands touting country gravy packets of all varieties that deliver delicious flavor and texture. While gravy is most commonly paired with fluffy biscuits or chicken-fried steak, using a pound of lean ground beef is a more affordable alternative that's equally delicious. 

This is a freeform recipe that can be adapted in multiple ways. Simply season one pound of ground beef with salt and pepper, then cook it in either its natural ground beef state, or form it into hamburger patties. Cook or sear in a skillet until a deep, flavorful crust forms from the Maillard reaction.  Meanwhile, heat two cups of milk in a saucepan and add one packet of gravy mix. Pour the prepared gravy into the same skillet with the ground beef or patties and cook until thickened, allowing the gravy to soak up all those savory browned bits, or fond, left behind by the beef. You can serve your ground beef over biscuits, rice, mashed potatoes, or even home fries to soak up every last bit of that savory gravy for an easy, hearty meal with plenty of Southern flair.

You can also experiment with the different varieties of gravy packets on the market, like onion or mushroom. Turn the gravy into a classic Southern sauce by stirring in a can of crushed or diced tomatoes. Liven it up with a splash of Sherry or brandy for added depth, or add herbs like thyme and rosemary to brighten it with fresh flavor. Or fold a batch of caramelized onions into the gravy for an even richer, creamier sauce, adding a touch of sweetness and savory depth to every bite.

Should you choose the hamburger patty route, remember to form them loosely, being careful not to overwork the meat — it's the trick to perfectly tender, juicy beef. If cooking the hamburger patties to medium-rare, add the gravy immediately after flipping the patties, as the hot gravy will continue to cook the meat. You can also eliminate one step entirely and simply brown the ground beef as is; just add the gravy after the beef is cooked through. And if you want an even thicker gravy, whisk in a cornstarch slurry made with a teaspoon of cornstarch and 2 teaspoons of cold water. (Just be mindful that the gravy packet already contains cornstarch and other thickening agents to achieve that glorious viscosity we all love.) One pound of ground beef is enough for four hearty-sized beef patty servings.