Description
A hearty and comforting dish featuring tender russet potatoes simmered in a rich, flavorful beef gravy made with ground beef, onions, garlic, and a splash of Worcestershire sauce. This recipe is simple and satisfying, perfect for a cozy family meal.
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 in a pot of salted water and bring to a boil. Cook for 8 to 10 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside.
- Cook Ground Beef: Heat vegetable oil in a large skillet over medium heat. Add the ground beef and cook it thoroughly, breaking it apart with a spoon until it’s browned and no longer pink.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet with the beef. Sauté together until the onions become soft and translucent, imparting a rich aroma to the dish.
- Add Flour: Sprinkle the all-purpose flour over the beef and onion mixture. Stir well and cook for 1 to 2 minutes to eliminate the raw flour taste, which will help thicken the gravy.
- Make Gravy: Gradually pour in the beef broth while continuously stirring to avoid lumps. Add the Worcestershire sauce. Bring the mixture to a gentle simmer and cook for about 3 to 5 minutes or until the gravy thickens.
- Season: Taste the gravy and season with salt and freshly ground black pepper according to your preference.
- Combine Potatoes and Gravy: Carefully fold the cooked potatoes into the beef gravy in the skillet. Allow the mixture to simmer together for another 2 to 3 minutes, so the potatoes absorb the flavors and the dish melds perfectly.
- Garnish and Serve: Optionally sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor. Serve the beef gravy potatoes hot for a comforting meal.
Notes
- For extra richness, you can add a splash of cream to the gravy before combining with potatoes.
- Use fresh herbs like thyme or rosemary to enhance the flavor profile.
- Russet potatoes are ideal for their starchy texture, but Yukon Gold potatoes work well as an alternative.
- To reduce sodium, use low-sodium beef broth and adjust salt accordingly.
- Leftovers keep well in the refrigerator for up to 3 days; reheat thoroughly before serving.
