Ground Beef and Gravy Over Mashed Potatoes Recipe

All-Time Great Mashed Potato Recipe Ingredients:

2 lb. of potatoes, quartered and peeled

1/2 cup of milk

a quarter cup of butter

Toss with salt and pepper.

One pound of ground beef is needed for the gravy and ground meat.

chopped onion, one medium-sized

2 minced garlic cloves

2-Tbsp all-purpose flour

Two cups of beef stock

half a spoonful of curry powder

Toss with salt and pepper.

One cup of carrots and peas, frozen, if desired

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What to do:

Get the Mashed Potatoes Started:

Fill a big saucepan with water and add the quartered and skinned potatoes. Raise the heat to high and season with a pinch of salt.

The potatoes will be cooked until they are soft, which should take around 20 minutes, if you reduce the heat.

After draining, put the potatoes back into the saucepan. To make it creamy and smooth, add the milk and butter and mash again. To taste, add salt and pepper. In order to maintain the potatoes’ temperature while you make the gravy, cover the saucepan.

Bring the ground beef to a boil and set aside to cool.

Cook the ground beef until it loses its pink color in a big pan over medium-high heat. Get rid of any extra fat.

Toss in the minced garlic and chopped onion with the meat in the skillet. Sauté the onions until they become translucent, which should take around 5 minutes.

Coat the meat mixture with flour and continue cooking, stirring continuously, for an additional 2 minutes to eliminate any raw flour flavor.

Scrape up any browned pieces from the bottom of the pan as you gradually whisk in the beef stock and Worcestershire sauce. For around 5 minutes, after bringing the ingredients to a simmer, let the gravy to thicken.

Incorporate the frozen peas and carrots in the last few minutes of cooking if desired. They brighten things up and provide some additional nutrients.

To taste, add salt and pepper to the gravy.

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The creamy mashed potatoes may be served by spooning them into plates or bowls.

Put the ground beef and gravy mixture on top of the potatoes.

Warm yourself with this mouthwatering dish while it’s still hot.

My husband was enticed by the mouthwatering scent the moment he stepped foot in my kitchen the first time I prepared this meal at home. Peeking over my shoulder, he questioned, “What are you cooking?” His face brightened as soon as I informed him. What was ahead was crystal clear to him.

As we took our seats to eat, it was as if we were whisked away to that potluck all over again. The buttery, creamy mashed potatoes provided the ideal vehicle for the delicious ground beef and gravy. That meal was a keeper, we both thought.

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In the time after, it became an essential part of our diet. It’s the kind of dinner that calls for a warm blanket and a night in, particularly as the temperature outside begins to drop. I like how simple it is to prepare, but it has the flavor of a comfort food restaurant.

The recipe’s adaptability is one of its strongest points. I like to shake things up every once in a while. To give the gravy a more earthy taste, I’ve added mushrooms. For the mash, I’ve used a combination of sweet and ordinary potatoes. Using ground turkey instead of beef or adding additional vegetables like green beans or corn might make it a little healthier.

Another helpful hint: make the mashed potatoes in advance if you need to whip them up quickly. They retain their velvety texture when reheated with a dash of milk. You may cook this ahead of time since the gravy is good for a few days in the fridge.