Description
A hearty and comforting dish featuring tender boiled russet potatoes smothered in a rich, savory beef gravy made from ground beef, onions, garlic, and a flavorful beef broth base. This easy-to-make recipe combines simple ingredients for a satisfying meal perfect for any night of the week.
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
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Boil Potatoes: Place the diced russet potatoes into a pot of salted water. Bring to a boil and cook for 8 to 10 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside.
- Brown Ground Beef: Heat vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned and no longer pink.
- Sauté Onions and Garlic: Add the finely chopped onion and minced garlic to the skillet with the beef. Continue to cook, stirring occasionally, until the onions become soft and translucent, infusing the mixture with aromatic flavor.
- Add Flour: Sprinkle the all-purpose flour evenly over the beef mixture. Stir well to incorporate and cook for 1 to 2 minutes to remove the raw flour taste, which will help thicken the gravy later.
- Make Beef Gravy: Gradually pour the beef broth into the skillet while continuously stirring to prevent lumps. Add Worcestershire sauce and bring the mixture to a simmer. Cook for about 3 to 5 minutes or until the gravy has thickened to your desired consistency.
- Season: Taste the gravy, then season with salt and freshly ground black pepper to your preference, balancing the rich flavors.
- Combine and Simmer: Gently fold the cooked potatoes into the skillet with the beef gravy, mixing carefully to coat the potatoes without breaking them. Allow everything to simmer together for an additional 2 to 3 minutes so the flavors meld beautifully.
- Garnish and Serve: Remove from heat, sprinkle with chopped fresh parsley if using, and serve the beef gravy potatoes hot for a delicious meal.
Notes
- Using russet potatoes is ideal as they hold their shape well and absorb the gravy nicely.
- For a thicker gravy, let it simmer a few minutes longer before adding the potatoes.
- Fresh parsley adds brightness but can be omitted if unavailable.
- This dish pairs well with steamed vegetables or a green salad for a balanced meal.
