GROUND BEEF AND GRAVY OVER MASHED POTATOES
A classic comfort food dish, also known as “Poor Man’s Stroganoff” or “Hamburger Gravy.” Hearty, savory, and incredibly satisfying, this is a one-pan wonder that comes together in under 30 minutes.
Ingredients
For the Mashed Potatoes:
· 2 lbs (900g) russet or Yukon Gold potatoes, peeled and quartered
· 4 tbsp (60g) butter
· ½ cup (120ml) warm milk or half-and-half
· ½ cup (120ml) sour cream (optional, for extra richness)
· Salt and white pepper to taste
For the Ground Beef & Gravy:
· 1 tbsp olive oil or butter
· 1 lb (450g) lean ground beef (85/15 or 90/10)
· 1 medium onion, finely diced
· 8 oz (225g) mushrooms, sliced (optional but classic)
· 3 cloves garlic, minced
· 3 tbsp all-purpose flour
· 2 cups (480ml) beef broth (low sodium if possible)
· 1 tbsp Worcestershire sauce
· 1 tsp soy sauce (optional, for umami)
· ½ tsp dried thyme
· ½ tsp smoked paprika (optional)
· Salt and black pepper to taste
· ¼ cup (60ml) sour cream or heavy cream (optional, for creamier gravy)
For Serving:
· Chopped fresh parsley or chives
· Extra pat of butter for potatoes
Instructions
- Make the Mashed Potatoes
· Place peeled, quartered potatoes in a large pot of cold salted water. Bring to a boil and cook until fork-tender (15-20 minutes).
· Drain well and return to the hot pot. Mash with butter, warm milk, and optional sour cream until smooth. Season with salt and white pepper. Cover and keep warm.
- Cook the Beef & Vegetables
· While potatoes cook, heat oil in a large skillet or Dutch oven over medium-high heat.
· Add ground beef and onion. Cook, breaking up the beef, until no pink remains and onions are soft (5-7 minutes). Drain excess fat if needed, leaving about 1 tbsp.
· If using mushrooms, add them now and cook until browned and their liquid has evaporated (5 minutes).
· Add garlic and cook for 1 minute until fragrant.
- Make the Gravy
· Sprinkle the flour over the beef mixture. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
· Gradually pour in the beef broth, whisking constantly to prevent lumps.
· Add Worcestershire sauce, soy sauce (if using), thyme, and smoked paprika.
· Bring to a simmer, then reduce heat to medium-low. Cook for 5-7 minutes, stirring occasionally, until gravy has thickened to a coat-the-spoon consistency.
· Stir in sour cream or heavy cream if using, and heat through (do not boil). Season with salt and pepper to taste.
- Serve
· Spoon creamy mashed potatoes onto plates or into shallow bowls.
· Ladle the hearty beef gravy over the top.
· Garnish with chopped parsley or chives and an extra pat of butter if desired.
Pro-Tips for Perfection
· Thickening the Gravy: The flour-to-fat roux is key. Make sure to cook it for 2 full minutes before adding liquid for the best flavor and to avoid a pasty taste.
· Gravy Consistency: For a thicker gravy, simmer longer. For thinner, add a splash more broth.
· Deglaze: If bits stick to the pan when browning beef, add a splash of broth or red wine to scrape them up—this adds depth to the gravy.
· Mashed Potato Texture: For ultra-smooth potatoes, use a ricer. For rustic, leave some lumps.
· Make it a “Shepherd’s Pie”: Transfer the beef gravy to a baking dish, top with mashed potatoes, sprinkle with cheese, and broil until golden.
Variations
· “Salisbury Steak” Style: Form the beef into patties, brown them, then make the gravy in the same pan.
· Peas & Carrots: Add a cup of frozen peas and diced carrots with the onions for a veggie boost.
· Cheesy: Stir shredded cheddar into the mashed potatoes or sprinkle on top before serving.
· Slow Cooker: Brown beef and onions, then add everything except sour cream to a slow cooker. Cook on low for 4-6 hours. Stir in sour cream before serving over mashed potatoes.
Storage & Reheating
· Store leftovers separately (gravy and potatoes) in airtight containers in the fridge for up to 4 days.
· Reheat gravy gently on the stove with a splash of broth or water to loosen. Reheat potatoes with a bit of milk.
· Freeze gravy (without dairy) for up to 3 months.
Enjoy this timeless, comforting dish that feels like a warm hug on a plate!