Description
This Ground Beef Gravy with Mashed Potatoes recipe is a comforting and hearty dish perfect for a quick family meal. The rich, savory gravy made from browned ground beef and aromatic onions is thickened to perfection and served over creamy mashed potatoes for a classic, satisfying combination.
Ingredients
Scale
Beef Gravy
- 1 lb ground beef
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mashed Potatoes
- 4 cups mashed potatoes (prepared)
Instructions
- Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until it is nicely browned, breaking it apart with a spoon as it cooks. Once done, drain any excess grease to keep the gravy from being too oily.
- Sauté Vegetables: Add the butter, chopped onion, and minced garlic to the skillet with the cooked beef. Cook for 3-4 minutes until the onions and garlic soften and become fragrant, enhancing the flavor of the gravy.
- Make the Roux: Stir in the all-purpose flour and cook the mixture for about 1 minute. This forms a roux, a thickening paste that will help give the gravy a smooth, velvety texture.
- Add Beef Broth: Gradually whisk in the beef broth, stirring constantly to avoid lumps and ensure a smooth gravy base.
- Season and Simmer: Stir in Worcestershire sauce, salt, and black pepper. Let the gravy simmer for 5-7 minutes until it thickens to your preferred consistency, developing deep flavor.
- Serve: Spoon the warm beef gravy generously over prepared mashed potatoes and serve immediately for a comforting and delicious meal.
Notes
- For a richer flavor, use homemade beef broth if possible.
- If the gravy becomes too thick, add a little more broth or water to thin it out.
- Mashed potatoes can be made ahead of time or purchased pre-made for convenience.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
