Ground Beef and Gravy
March 11, 2025 • 0 comments
1 pound ground beef (I used 80/20)
2 Tablespoons salted butter
2 cloves garlic, minced
1 Tablespoon dried minced onion
½ teaspoon black pepper
2 Tablespoons all-purpose flour
2 cups beef broth (can use low or no sodium)
1 Tablespoon Worcestershire sauce
- Prep Time:
- Cook Time:
- Servings: 4-5
Ingredients
- (1 lb) Ground Beef (Low-Grade)
- (2 TBSP) Butter
- (2) Garlic Cloves
- (1 TBSP) Dried Minced Onion
- (1/2 Tsp) Black Pepper
- (2 TBSP) Flour
- (2 Cups) Beef Broth
- (1 TBSP) Worcestershire Sauce
Directions
- In a large skillet over medium-high heat, cook 1 pound ground beef, breaking it up into crumbles until there is no pink left, 8-10 minutes.
I like to get a little char on the beef if possible.
- Drain any excess grease and place meat back into skillet.
- Lower the temperature to medium heat and add 2 Tablespoons salted butter. Allow the butter to melt.
- Stir in 2 cloves garlic, minced, 1 Tablespoon dried minced onion and ½ teaspoon black pepper until fragrant, 30 seconds.
- Add 2 Tablespoons all-purpose flour and stir it in, cook for 1 minute.
- Slowly stream in 2 cups beef broth while stirring constantly to avoid lumps.
- Add 1 Tablespoon Worcestershire sauce and stir it in.
- Simmer for 5 minutes until thickened, serve immediately over mashed potatoes.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dinner, Main CourseCuisine: American
Nutrition
Calories: 238kcal | Carbohydrates: 5g | Protein: 26g | Fat: 12g | Sodium: 622mg | Fiber: 0.3g | Sugar: 1g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
