This dish, “Ground Beef and Gravy Over Mashed Potatoes,” is the epitome of comforting, hearty, and satisfying home cooking. It’s a classic American staple, particularly popular for weeknight dinners and chilly evenings, offering a complete and well-rounded meal in a single bowl. The foundation of this dish is a bed of creamy, buttery mashed potatoes, prepared to a perfect consistency – smooth and fluffy, often with a hint of garlic or herbs to elevate their simple goodness. The star of the show, however, is the rich, savory ground beef and gravy. Lean ground beef is typically browned and crumbled, creating a wonderfully textured base. It’s then combined with aromatic diced onions and minced garlic, which are sautéed until tender and fragrant, building a robust flavor profile. The gravy component is crucial, transforming the browned beef into a saucy, cohesive topping. This is achieved by first creating a roux with all-purpose flour, which thickens the sauce, and then gradually whisking in beef broth, allowing it to simmer and reduce into a glossy, deeply flavored gravy that clings perfectly to the meat and potatoes. The resulting dish is a delightful contrast of textures – the tender, melt-in-your-mouth potatoes beneath the savory, slightly chunky beef and thick, umami-rich gravy. It’s a dish that evokes warmth, nostalgia, and a sense of well-being, making it a perennial family favorite that’s both economical and incredibly flavorful. Its simplicity in ingredients belies its depth of taste, proving that wholesome, straightforward cooking can be profoundly satisfying.
The appeal of “Ground Beef and Gravy Over Mashed Potatoes” extends beyond its comforting simplicity, delving into the foundational techniques that create its robust flavor and satisfying texture. The selection of 1 pound ground beef is ideal for a family-sized meal, providing a substantial protein base. The initial step of browning the ground beef is critical. This process, known as the Maillard reaction, develops deep, savory, and complex flavors in the meat that are impossible to achieve otherwise. As the beef browns, it creates flavorful fond (browned bits) at the bottom of the pan, which are essential for building the gravy’s depth. Following this, the 1 medium onion, diced, and 2 cloves garlic, minced, are introduced. Sautéing these aromatics until tender and fragrant is crucial. Onions caramelize slightly, adding a subtle sweetness and depth, while garlic provides a pungent, savory kick that elevates the entire dish. These ingredients form the aromatic backbone of the gravy.
The creation of the gravy itself is where the magic truly happens. After the beef is browned and the aromatics are tender, 2 tablespoons all-purpose flour are typically sprinkled over the mixture. This flour acts as a thickening agent, creating a roux when it combines with the rendered fat from the beef. Cooking the flour for a minute or two is important to remove the raw flour taste. Following this, 2 cups beef broth are gradually whisked in. The gradual addition prevents lumps and ensures a smooth gravy. As the mixture simmers, the starch in the flour gelatinizes, causing the gravy to thicken to a rich, luscious consistency that perfectly coats the ground beef. The beef broth, rich in umami, infuses the gravy with a deep, savory flavor that complements the meat. Seasoning with salt, black pepper, and perhaps a dash of Worcestershire sauce or a pinch of dried thyme or rosemary (not specified but common additions to enhance beef dishes) further elevates the taste profile, creating a truly gourmet experience from humble ingredients.
For the mashed potatoes, achieving that “creamy” texture involves more than just mashing. Using starchy potatoes like Russets or Yukon Golds is recommended as they break down easily and absorb butter and milk/cream well. The potatoes are boiled until fork-tender, then drained thoroughly to avoid a watery mash. Incorporating warm milk or cream and generous amounts of butter, along with seasoning like salt and white pepper, ensures a velvety smooth and flavorful side. Some recipes might also suggest adding a touch of garlic powder or chives for extra flavor. The final presentation, with the savory, chunky beef and glossy gravy generously spooned over a cloud of fluffy mashed potatoes, makes this dish not just a meal, but a comforting embrace. It’s the perfect embodiment of simplicity yielding profound satisfaction, an enduring testament to the power of classic comfort food.
Ingredients:
For the Ground Beef and Gravy:
- 1 pound ground beef (80/20 or 90/10 lean recommended)
- 1 tablespoon olive oil or vegetable oil (if ground beef is very lean)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low sodium recommended)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional: 1 teaspoon Worcestershire sauce
- Optional: ½ teaspoon dried thyme or rosemary
For the Creamy Mashed Potatoes:
- 2 pounds starchy potatoes (such as Russet or Yukon Gold), peeled and quartered
- ½ cup milk (whole milk or half-and-half for creaminess), warmed
- ¼ cup (½ stick / 56g) unsalted butter, softened or melted
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional: 1-2 tablespoons sour cream or cream cheese for extra tang and creaminess
- Optional: Chopped fresh chives or parsley for garnish
Instructions:
Part 1: Prepare the Ground Beef and Gravy
- Brown the Ground Beef:
- In a large skillet or Dutch oven, add the ground beef. If your beef is very lean, you may want to add 1 tablespoon of oil first.
- Cook over medium-high heat, breaking up the meat with a spoon, until it is thoroughly browned and no pink remains.
- Drain off any excess grease.
- Sauté Aromatics:
- Reduce the heat to medium. Add the 1 medium diced onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
- Add the 2 cloves minced garlic and cook for another 1 minute until fragrant. Do not burn the garlic.
- Make the Roux:
- Sprinkle the 2 tablespoons all-purpose flour over the beef and onion mixture. Stir well to coat all the meat and vegetables. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Add Broth and Simmer:
- Gradually whisk in the 2 cups beef broth to the skillet, stirring constantly to prevent lumps.
- Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 5-10 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. It should be rich and glossy.
- Season the Gravy:
- Stir in ½ teaspoon salt, ¼ teaspoon black pepper, and optional 1 teaspoon Worcestershire sauce and ½ teaspoon dried thyme or rosemary. Taste and adjust seasonings as needed. Keep warm over low heat while preparing the mashed potatoes.
Part 2: Prepare the Creamy Mashed Potatoes
- Boil Potatoes:
- Place the 2 pounds peeled and quartered starchy potatoes into a large pot. Cover with cold water by about an inch. Add a generous pinch of salt to the water.
- Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
- Drain and Mash:
- Drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty hot pot.
- Add the warmed ½ cup milk, ¼ cup softened or melted unsalted butter, ½ teaspoon salt, and ¼ teaspoon black pepper. If using, add the optional sour cream or cream cheese.
- Using a potato masher, ricer, or electric mixer on low speed, mash or beat the potatoes until they are smooth and creamy, with no lumps. Be careful not to overmix, as this can make the potatoes gummy.
- Adjust Seasoning and Consistency:
- Taste the mashed potatoes and adjust salt and pepper as needed. If too thick, add a little more warm milk; if too thin, cook over low heat, stirring, to evaporate some moisture.
Part 3: Assemble and Serve
- Serve:
- Spoon a generous portion of creamy mashed potatoes into individual bowls.
- Ladle a hearty amount of the hot ground beef and gravy mixture over the mashed potatoes.
- Optionally, garnish with chopped fresh chives or parsley for a touch of color and freshness.
- Serve immediately and enjoy this classic comfort meal.
Tips for the Best Ground Beef and Gravy Over Mashed Potatoes:
- Ground Beef Quality: For optimal flavor and texture, use ground beef with a fat content of 80/20 (80% lean, 20% fat). If using leaner beef, you may need to add a bit more oil to the pan when browning to ensure there’s enough fat for the roux.
- Don’t Rush the Roux: Cooking the flour in the rendered fat for a minute or two is essential to eliminate the raw flour taste and helps in thickening the gravy properly.
- Gradual Broth Addition: Pouring in the beef broth slowly while whisking vigorously will prevent lumps and create a smooth gravy.
- Potato Choice: Starchy potatoes like Russets or Yukon Golds are ideal for mashing as they produce a fluffy, creamy texture. Waxy potatoes tend to become gummy.
- Warm Dairy: Always warm your milk or cream before adding it to mashed potatoes. Cold dairy can cool down the potatoes and make them harder to mash smoothly, and can sometimes result in a gluey texture.
- Avoid Overmixing Potatoes: Overmixing mashed potatoes, especially with an electric mixer, can break down the starch too much, leading to a gummy or gluey consistency. Mash until just smooth.
- Seasoning to Taste: Always taste both the gravy and the mashed potatoes before serving and adjust salt and pepper as needed. A dash of onion powder or garlic powder can also enhance the potato flavor.
- Serving Suggestions: This dish is a complete meal on its own, but it pairs wonderfully with a side of steamed green beans, roasted carrots, or a simple side salad for added vegetables.
This classic Ground Beef and Gravy Over Creamy Mashed Potatoes is a beloved comfort food that brings warmth and satisfaction to any meal!