Ground beef and gravy over mashed potatoes is the kind of weeknight dinner that feeds a family without needing more than one skillet. Savory beef simmers with onion and Worcestershire sauce in a smooth brown sauce, and it all lands on a warm pile of mashed potatoes in about 45 minutes.
This version fixes the usual problem of thin sauce by using a little more flour than older versions, and it uses low sodium broth so you control the salt. Nothing here is fancy, but the method matters, and a few small steps make the sauce silky instead of pasty.
Table of Contents
Why This Ground Beef and Gravy Recipe Works
The sauce is built right in the skillet. Flour cooks in the beef drippings for a full minute before any broth goes in, which removes the raw flour taste and gives the base a nutty, toasted flavor.
Broth goes in slowly, a splash at a time, while you stir. That keeps lumps from forming and lets the sauce thicken evenly to a coating consistency instead of turning gluey.
Worcestershire sauce adds the savory depth that makes the dish taste like it simmered for hours. Combined with onion that cooks until soft, it gives the sauce real body from a short list of pantry items you probably already own.
Ingredients for Ground Beef and Gravy
- 1 pound ground beef, 85 percent lean
- 1 medium yellow onion, finely chopped
- 3 tablespoons all purpose flour
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups warm mashed potatoes, homemade or prepared
- 2 tablespoons chopped fresh parsley, for garnish
Ground beef. Choose 85 percent lean so there is enough fat to cook the flour but not so much that the sauce turns greasy. Leave about 2 tablespoons of drippings in the pan.
Onion. Finely chopped yellow onion melts into the sauce. Cook it until soft and translucent for a mellow, sweet flavor.
Flour. It thickens the sauce. Sprinkle it evenly over the beef so it coats every bit of meat and does not clump.
Beef broth. Low sodium broth lets you season the dish yourself. Warm it for 1 minute in the microwave for an even smoother sauce.
Mashed potatoes. Use homemade mashed potatoes or a good prepared batch. Keep them warm and slightly loose so the sauce sinks in instead of sitting on top.
How to Make Ground Beef and Gravy
1. Brown the beef Set a large skillet over medium heat and add the ground beef. Break it into small crumbles and cook for 6 to 8 minutes until no pink remains and the internal temperature reaches 160 degrees F. Drain off all but about 2 tablespoons of the fat.
2. Soften the onion Stir the chopped onion into the beef and cook for 3 to 4 minutes, until it turns soft and translucent.
3. Cook the flour Sprinkle the flour over the meat and stir constantly for 1 minute so it coats everything and loses its raw taste.
4. Add the broth Pour in the broth a little at a time, stirring after each addition and scraping up any browned bits from the bottom of the pan.
5. Season and simmer Stir in the Worcestershire sauce, salt, and pepper. Simmer gently for 5 to 8 minutes, until the sauce coats the back of a spoon.
6. Serve Spoon the beef over a mound of warm mashed potatoes and sprinkle with chopped parsley.
How to Serve Ground Beef and Gravy
Make a well in the center of each portion of potatoes and ladle the beef in so the sauce pools. If you want to make the base from scratch, try a batch of buttery Yukon Gold mashed potatoes. Round out the plate with crisp tender asparagus and roasted Brussels sprouts with garlic. A basket of soft dinner rolls works well for mopping up every last drop. Peas or green beans also make a quick side.
How to Store and Reheat Ground Beef and Gravy
Cool the leftovers within 2 hours and store the beef and the potatoes in separate airtight containers in the refrigerator for 3 to 4 days. Reheat the beef in a skillet over medium low heat with a splash of broth until it reaches 165 degrees F, since the sauce thickens as it chills. The beef mixture also freezes well for up to 2 months in a freezer safe container. Thaw it overnight in the refrigerator before reheating, and warm the potatoes in the microwave with a spoonful of milk to loosen them.
Tips and Variations for Ground Beef and Gravy
Drain the fat. Keep only about 2 tablespoons of drippings. Too much fat keeps the flour from forming a smooth sauce.
Warm the broth. Cold broth slows the simmer and invites lumps, so heat it for a minute before adding it.
Whisk out lumps. If lumps form, press them against the side of the skillet with a spoon or whisk the sauce briskly for 30 seconds.
Add more liquid. The sauce tightens as it stands. Stir in a splash of broth or water to loosen it to your liking.
Add vegetables. Frozen peas or diced carrots can go into the skillet with the onion for extra color and a touch of sweetness.
Add heat. A dash of hot sauce or a pinch of smoked paprika gives the sauce a gentle kick.
Use a thermometer. Ground beef is safe at 160 degrees F, so check the center of the crumbles rather than judging by color alone.
Use a trusted source. For more on safe cooking temperatures and holding leftovers, see the FDA safe food handling guidance for home cooks.
Frequently Asked Questions About Ground Beef and Gravy
Can I make ground beef and gravy ahead of time?
Yes. Cook it up to 3 days ahead, refrigerate it in an airtight container, and rewarm it in a skillet with a splash of broth until it reaches 165 degrees F.
How do I thicken ground beef and gravy?
Simmer it a few minutes longer, or stir 1 tablespoon of flour into 2 tablespoons of cold water and add it to the pan. Cook for 2 minutes until it thickens.
Can I freeze ground beef and gravy?
Yes, freeze the beef mixture without the potatoes in a sealed container for up to 2 months, then thaw it in the refrigerator overnight and reheat until steaming.
Can I use turkey instead of beef?
Yes. Ground turkey works in the same amount, though you may need 1 tablespoon of butter to brown it and cook the flour. Cook it until it reaches 165 degrees F.
Can I use instant mashed potatoes?
Yes. Prepare them according to the package directions with a bit of extra butter, and keep them warm while you make the sauce.
Ground Beef and Gravy Over Mashed Potatoes
Equipment
- Large skillet
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 1 medium yellow onion finely chopped
- 3 tbsp all purpose flour
- 2 cup low sodium beef broth warmed
- 1 tbsp Worcestershire sauce
- ½ tsp kosher salt
- ½ tsp black pepper
- 4 cup mashed potatoes warm, homemade or prepared
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Brown. Cook the beef in a large skillet over medium heat for 6 to 8 minutes until it reaches 160 degrees F, then pour off the excess fat.
- Build the base. Cook the onion for 3 to 4 minutes, then stir in the flour and cook for 1 minute.
- Make the sauce. Add the broth gradually while stirring, then season with Worcestershire, salt, and pepper and simmer 5 to 8 minutes until thick.
- Serve. Ladle over warm mashed potatoes and top with parsley.
