Hearty Hamburger Gravy Over Mashed Potatoes Recipe (Print Version)

Whip up classic Hamburger Gravy over creamy mashed potatoes. A comforting, budget-friendly meal, perfect for a weeknight dinner with warm, savory flavors.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Base Ingredients

01 - 1 lb (450g) ground beef (80/20 preferred)
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup all-purpose flour
05 - 2 cups beef broth (low sodium)
06 - 1 cup whole milk

→ Seasonings & Flavor

07 - 1 tbsp Worcestershire sauce
08 - 1 tsp salt, or to taste
09 - 1/2 tsp black pepper, or to taste

→ Mashed Potato Essentials

10 - 2 lbs (900g) Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
11 - 1/4 cup unsalted butter
12 - 1/4 cup milk or cream, plus more as needed

→ Finishing Touches

13 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get those potatoes peeled and cut into roughly 1-inch chunks. This helps them cook evenly. Pop them into a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Seriously, salt the water! Bring it to a boil, then reduce heat and simmer until they're fork-tender, usually 15-20 minutes. This is where I always forget to salt the water, and my mashed potatoes end up tasting a bit bland. Don't be like me!
02 - While your potatoes are doing their thing, grab a large skillet and heat it over medium-high heat. Add your ground beef and break it up with a spoon. Cook until it’s beautifully browned and no pink remains. This step is crucial for flavor, so don't rush it! Drain off any excess fat; we want flavor, not grease. Honestly, I've skipped draining once, thinking "it'll be fine," and the gravy was just... oily. Learn from my oops!
03 - Once the beef is drained, add the chopped yellow onion to the skillet. Cook until it softens and turns translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for just another minute until it’s fragrant. Oh, the smell at this point! It's that warm, comforting aroma that tells you something delicious is coming. Don't let the garlic burn; it goes from fragrant to bitter super fast!
04 - Sprinkle the flour over the beef and onion mixture. Stir it in well, making sure all the beef is coated. Cook for 1-2 minutes, stirring constantly. This cooks out the raw flour taste and creates our roux, which is the base for our luscious Hamburger Gravy. It should smell a little toasty, like freshly baked bread. This is where I used to get impatient and not cook the flour long enough, resulting in a slightly pasty gravy. Patience, my friend!
05 - Gradually pour in the beef broth and milk, whisking constantly to avoid lumps. This is key! Add the Worcestershire sauce, salt, and pepper. Bring the gravy to a gentle simmer, then reduce the heat to low and let it thicken, stirring occasionally, for about 5-10 minutes. It should coat the back of a spoon. I once added all the liquid at once, and it was a lumpy disaster, so take your time with this step!
06 - When your potatoes are tender, drain them thoroughly. Return them to the hot pot. Add butter, a splash of milk or cream, salt, and pepper. Mash them until they're creamy and smooth, or leave them a little lumpy if you prefer that rustic vibe. Taste and adjust seasoning. Spoon generous dollops of the creamy mashed potatoes onto plates, then ladle that rich, savory Hamburger Gravy right over the top. It looks so homey and smells utterly divine. Garnish with a sprinkle of fresh parsley if you're feeling fancy!

# Notes:

01 - Always warm your milk and broth slightly before adding to the roux; it helps prevent lumps, something I learned the hard way after many lumpy gravies.
02 - Don't rush the browning of the ground beef; those browned bits at the bottom of the pan are flavor gold for your Hamburger Gravy.
03 - If your gravy gets too thick, a splash more broth or milk will loosen it right up; if it's too thin, a little cornstarch slurry (cornstarch mixed with cold water) can save it.
04 - A little fresh parsley sprinkled on top before serving adds a lovely pop of color and freshness that makes the dish feel extra special.

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - whisk
04 - potato masher or ricer

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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