Creamed Hamburger Bread Bowl

1 1/2 tsp. oil
1 lb. ground beef
1 shallot, minced (about 1/4 cup)
1 clove  garlic, minced
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. Worcestershire sauce

For the white gravy:
4 tbsp. butter
4 tbsp. all purpose flour
3 cups whole milk
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 cup heavy cream (optional)
4 mini bread boules


Preheat a 10 or 11-inch skillet on medium high. Add ground beef, shallot, and garlic. Brown beef, using a spatula to break up into crumbles. Add garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Continue cooking a stirring until the beef is cooked through. Transfer the content into a bowl. 

Reduce heat to medium. Using the same skillet, add butter. Melt. Add flour, whisking continuously for 2 minutes. Gradually whisk in milk. Add salt, pepper, onion powder, and garlic powder. Allow milk to come to a simmer, whisking constantly until milk thickens.  

Add cream. Stir in ground beef mixture. Allow to come back to a simmer and adjust seasoning to taste. Remove from heat.

To serve: cut off the top 1/3 of the boule. Using your hands, hollow out the center of the boules leaving 3/4-inch wall. Fill with beef and gravy. 

Makes 4 servings.

  • Add a splash of milk if the gravy is too thick.
  • To prevent curdling or boiling over, do not allow milk to come to a rolling boil.