Ground Beef and Gravy Over Mashed Potatoes Recipe

original: forty aprons

Follow these steps:

Have the Mashed Potatoes Ready:

Fill a big saucepan with water and add the quartered and skinned potatoes. Bring to a boil while adding a pinch of salt.

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

Put the potatoes back in the saucepan after draining them. To make it creamy and smooth, add the milk and butter and mash again. Add salt and pepper according to your preference. The potatoes will stay warm in the covered saucepan while you make the gravy.

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.

In the same pan as the meat, add the minced garlic and chopped onion. Clear the onions by cooking them for about 5 minutes.

To eliminate any raw flour flavor, sprinkle flour over the meat mixture and continue cooking, stirring frequently, for an additional 2 minutes.

While scraping the pan for any browned pieces, slowly mix in the Worcestershire sauce and beef broth. Reduce heat to low and simmer for 5 minutes to thicken gravy.

The frozen peas and carrots may be added in the final few minutes of cooking if you like. They brighten things up and provide some additional nutrients.

Add salt and pepper to the gravy according to your taste.