Homestyle Hamburger Gravy Over Mashed Potatoes (Print Version)

Hearty Hamburger Gravy Over Mashed Potatoes brings back childhood comfort. A simple, savory meal perfect for busy nights. Pure nostalgia in every spoonful.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Hearty Gravy Base

01 - 1 lb ground beef (80/20 preferred)
02 - 1 yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup all-purpose flour
05 - 2 cups beef broth
06 - 1/2 cup whole milk or half-and-half
07 - 1 tsp Worcestershire sauce

→ Creamy Mash Essentials

08 - 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
09 - 1/4 cup unsalted butter
10 - 1/4 cup milk (plus more if needed)

→ Flavor Enhancers

11 - Salt, to taste
12 - Freshly cracked black pepper, to taste

→ Optional Extras

13 - Pinch of dried thyme for gravy
14 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, first things first, get that ground beef into a large skillet over medium-high heat. Break it up with a spoon as it cooks. You want some nice, browned bits here – that’s where the flavor lives! Once it’s all browned up, drain off most of the fat, but leave about a tablespoon or two in the pan. Now, toss in your chopped onion and let it soften, stirring occasionally. You’ll start to smell that sweet, savory aroma, and honestly, it’s just the best. After a few minutes, stir in your minced garlic and cook for just another minute until it’s fragrant, but don't let it burn; I've rushed this step before and ended up with bitter garlic, oops!
02 - Alright, this is where we get serious about our Hamburger Gravy. Sprinkle the flour over the beef and onion mixture. Now, stir, stir, stir constantly for about 1-2 minutes. You’re cooking out the raw flour taste, and it’ll look a bit pasty. This is your roux, and it's what makes the gravy thick and smooth. I always make sure to scrape the bottom of the pan here, getting all those delicious browned bits mixed in. If you don't cook the flour enough, the gravy can taste a bit raw, which is not what we want!
03 - Okay, slowly pour in the beef broth, whisking constantly as you go. This is key to avoiding lumps – remember my 'gravy rocks' incident! Once the broth is incorporated, slowly whisk in the milk or half-and-half. Keep whisking until everything is smooth and starts to thicken slightly. Add that splash of Worcestershire sauce now too. The aroma will start to really develop, and you’ll see the gravy transform into a beautiful, creamy consistency.
04 - Bring the gravy to a gentle simmer over medium-low heat, stirring occasionally. Let it cook for about 5-7 minutes, or until it reaches your desired thickness. The longer it simmers, the thicker it'll get. Taste it now! This is your moment to adjust the salt and pepper. I usually start with a teaspoon of salt and a half teaspoon of pepper, then add more if it needs it. Trust your taste buds, hon! Sometimes I add a pinch of dried thyme here too, it’s a nice touch.
05 - While your gravy is simmering, get those potatoes peeled and cut into roughly even chunks. Toss them into a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out, and I always forget this step if I'm distracted! Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain them really well, then put them back in the hot pot over low heat for a minute or two to let any excess moisture steam off. This makes for super fluffy mash!
06 - Now for the fun part! Add your butter and a splash of milk (start with less, you can always add more) to the drained potatoes. Mash them until they’re smooth and creamy. Be careful not to over-mash, or they'll get gluey – I learned that one the hard way, too! Taste and season your mashed potatoes with salt and pepper. Now, spoon generous dollops of those fluffy mashed potatoes onto your plates, and ladle that glorious, rich Hamburger Gravy Over Mashed Potatoes right on top. Oh, it just looks and smells like pure comfort!

# Notes:

01 - Always cook your flour for a minute or two after adding it to the fat; it prevents a raw, starchy taste in your gravy.
02 - When adding liquids, pour slowly and whisk constantly to avoid lumps. This is the biggest game-changer for smooth gravy!
03 - Don't be afraid to taste and adjust your seasoning at every stage; it makes all the difference in the final flavor of your Hamburger Gravy.
04 - For extra rich mashed potatoes, a tiny dollop of cream cheese or sour cream makes them extra tangy and creamy.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

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

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