Description
This comforting Beef Gravy Potatoes recipe combines tender boiled russet potatoes with a rich, savory beef gravy made from ground beef, onions, and garlic. The hearty dish is enhanced with a flavorful gravy thickened with flour and beef broth, finished with a hint of Worcestershire sauce and optionally garnished with fresh parsley. Perfect for an easy and satisfying meal that serves four.
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 (optional)
- Fresh parsley, chopped
Instructions
- Boil Potatoes: Boil the diced russet potatoes in salted water for 8 to 10 minutes until they are tender. Drain them well and set aside for later.
- Brown Beef: Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and cook until it is browned thoroughly, breaking it apart with a spoon as it cooks to ensure even browning.
- Sauté Onions and Garlic: Add the finely chopped onion and minced garlic to the skillet. Sauté the mixture until the onions are soft and translucent, enhancing the flavor of the beef.
- Add Flour: Sprinkle the all-purpose flour evenly over the beef mixture. Stir well and cook for 1 to 2 minutes to remove the raw flour taste, allowing it to combine with the cooking juices.
- Prepare Gravy: Gradually pour in the beef broth while continuously stirring to prevent lumps. Add Worcestershire sauce and bring the mixture to a simmer. Cook for about 3 to 5 minutes until the gravy thickens to a desirable consistency.
- Season: Season the gravy with salt and black pepper to taste, balancing the flavors perfectly.
- Combine Potatoes with Gravy: Gently fold the cooked potatoes into the beef gravy. Allow everything to simmer together for 2 to 3 minutes so the flavors meld and the potatoes absorb some of the gravy.
- Serve: Garnish the dish with freshly chopped parsley if desired, and serve hot for a delicious and hearty meal.
Notes
- Use russet potatoes for a fluffy texture that absorbs gravy well.
- Adjust salt and pepper according to your taste preference.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding a splash of cream or sour cream to the gravy can add richness if desired.
