Hamburger gravy was one of the comfort foods from my childhood. Usually it's browned ground beef, onions, S&P, flour, then milk as the liquid. That's Mom's way of doing it. It's rather bland when compared with the sorts of things my husband (Italian American from Long Island) considers comfort food. ;) So I try to spice it up some when I'm making it these days.
Last night I made it with hamburger, onion, garlic, S&P (lots of fresh ground P), Worcestershire sauce, whole wheat flour, beef broth for the liquid, and goat cheese (I had to use it up soon) to add creaminess. It was OK, not great, but OK. I served it over boiled yukon gold potatoes and I enjoyed it.
However I have leftovers for this now, and of course cold it's practically solid. I'm wondering if any of you have ideas for a way to use it again that'd make it a bit more different and might jazz it up a bit. I've toyed with making bitterballen from it (which is basically deep fried meat and gravy balls and it'd be good for that), but that might be more effort than I want to go through and there's too much of it left for me to use it -all- up that way.