INGREDENT
- For the Beef & Gravy:
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth (or stock)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- For the Mashed Potatoes:
- 2 lbs (900g) potatoes, peeled and cut into chunks
- 4 tbsp butter
- 1/2 cup milk (warm)
- Salt and pepper to taste
Instructions
- Prepare the Mashed Potatoes:
- Place potatoes in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil, then reduce heat and simmer for about 15 minutes or until fork-tender.
- Drain the potatoes, then mash them with butter, warm milk, salt, and pepper until creamy. Cover and keep warm.
- Cook the Ground Beef & Onion:
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.
- Drain excess fat if needed.
- Make the Gravy:
- Push the beef mixture to one side of the skillet. Melt butter in the empty space, then sprinkle in flour. Stir and cook for 1 minute to make a roux.
- Gradually whisk in beef broth, mixing it with the roux before combining with the beef.
- Stir in Worcestershire sauce, salt, pepper, and paprika. Simmer for 5–7 minutes until the gravy thickens.
- Serve:
- Spoon mashed potatoes onto plates or bowls.
- Ladle the beef and gravy over the top.
- Enjoy warm with a side of vegetables or bread.
If you like, I can also give you a creamy mushroom variation of this recipe that tastes like a diner-style comfort meal. Would you like me to add that?