Description
This Beef Gravy Potatoes recipe combines tender boiled russet potatoes with a rich, savory ground beef gravy. Perfect for a hearty and comforting meal, it features browned ground beef sautéed with onions and garlic, thickened with flour, and simmered in beef broth with Worcestershire sauce. Garnished with fresh parsley, it’s a straightforward dish that yields four satisfying servings.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and diced
Beef Gravy
- 1 tablespoon vegetable oil
- 1/2 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Boil Potatoes: Boil diced potatoes in salted water for 8–10 minutes, or until tender. Drain and set aside.
- Brown Ground Beef: In a large skillet, heat vegetable oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
- Sauté Onion and Garlic: Add chopped onion and minced garlic to the skillet. Sauté until onions are soft and translucent.
- Add Flour: Sprinkle flour over the beef mixture. Stir and cook for 1–2 minutes to remove the raw flour taste.
- Make Gravy: Gradually pour in the beef broth while stirring. Add Worcestershire sauce. Bring to a simmer and cook until thickened, about 3–5 minutes.
- Season: Season with salt and black pepper to taste.
- Combine and Simmer: Gently stir the cooked potatoes into the beef gravy. Let everything simmer together for another 2–3 minutes so the flavors meld.
- Garnish and Serve: Garnish with chopped parsley if desired, and serve hot!
Notes
- Use russet potatoes for best texture, as they hold up well when boiled and mixed with gravy.
- For a richer gravy, beef broth can be substituted with homemade stock or a mix of broth and drippings from cooked beef.
- Adjust seasoning with salt and black pepper according to taste.
- This dish can be served as a main course or as a hearty side to vegetables or salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
