Description
A hearty and comforting Ground Beef and Gravy recipe featuring savory minced onions, garlic, and a rich beef broth-based gravy, perfect for serving over mashed potatoes for a classic meal.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef (80/20)
- 2 Tablespoons salted butter
- 2 cloves garlic, minced
- 1 Tablespoon dried minced onion
- ½ teaspoon black pepper
- 2 Tablespoons all-purpose flour
- 2 cups beef broth (low or no sodium optional)
- 1 Tablespoon Worcestershire sauce
Instructions
- Cook the Beef: In a large skillet over medium-high heat, cook 1 pound ground beef, breaking it up into crumbles until there is no pink left, about 8-10 minutes. Aim to get a slight char on the beef for extra flavor.
- Remove Excess Grease: Drain any excess grease from the skillet and return the cooked meat back into the skillet.
- Add Butter: Lower the heat to medium and add 2 tablespoons salted butter. Allow the butter to melt completely.
- Sauté Aromatics: Stir in minced garlic, dried minced onion, and black pepper. Cook until fragrant, about 30 seconds.
- Add Flour: Sprinkle 2 tablespoons all-purpose flour over the mixture and stir well. Cook the flour for 1 minute to remove the raw taste.
- Incorporate Broth: Slowly pour in 2 cups beef broth while stirring constantly to prevent lumps and create a smooth gravy.
- Flavor the Gravy: Stir in 1 tablespoon Worcestershire sauce to enhance the savory depth of the gravy.
- Simmer and Thicken: Let the mixture simmer for 5 minutes, stirring occasionally, until the gravy thickens to desired consistency.
- Serve: Serve the ground beef and gravy immediately over mashed potatoes or your preferred side.
Notes
- Use low or no sodium beef broth if you want to control the salt content.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Make sure to stir constantly when adding broth to avoid lumps in the gravy.
- You can customize the seasoning by adding a pinch of thyme or rosemary if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
