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Per serving
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- 1
Get the potatoes going
Peel the russet potatoes and cut them into 1-inch chunks. Drop them into a pot of cold salted water, bring to a boil, and cook 15 to 18 minutes until a fork slides through easily. Drain well.
- 2
Mash
Return the drained potatoes to the warm pot. Add the butter and milk and mash until smooth. Season with salt to taste and cover to keep warm while you build the gravy.
- 3
Brown the beef
While the potatoes cook, brown the ground beef in a 10-inch skillet over medium-high heat. Dice the onion and stir it in about halfway through, cooking until softened, about 4 minutes. Mince the garlic, add it, and cook one more minute. No need to drain unless there's a lot of grease.
- 4
Build the roux
Stir in the Worcestershire sauce, onion powder, garlic powder, black pepper, and flour. Cook 1 to 2 minutes, stirring, until you can no longer smell raw flour.
- 5
Make it gravy
Pour in the beef broth a splash at a time, scraping the bottom of the skillet as you go. Stir in the half and half the same way, then crumble in the beef bouillon. Bring to a boil, then drop to a simmer and let it bubble gently until it thickens into a gravy, a few minutes.
- 6
Serve
Spoon the hamburger gravy over a pile of mashed potatoes. Great with a side of frozen green beans or corn stirred into the gravy at the end to stretch it further.
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Old-Fashioned Hamburger Gravy over Mashed Potatoes
Created by: BudgetBites
Ingredients
- 2 lb russet potatoes
- 4 tbsp butter
- 1/2 cup milk
- salt
- 1 lb ground beef
- 1 onion
- 2 garlic
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3 tbsp all-purpose flour
- 1 1/2 cup beef broth
- 1 beef bouillon
- 1/2 cup half and half
Instructions
- Get the potatoes goingPeel the russet potatoes and cut them into 1-inch chunks. Drop them into a pot of cold salted water, bring to a boil, and cook 15 to 18 minutes until a fork slides through easily. Drain well.
- MashReturn the drained potatoes to the warm pot. Add the butter and milk and mash until smooth. Season with salt to taste and cover to keep warm while you build the gravy.
- Brown the beefWhile the potatoes cook, brown the ground beef in a 10-inch skillet over medium-high heat. Dice the onion and stir it in about halfway through, cooking until softened, about 4 minutes. Mince the garlic, add it, and cook one more minute. No need to drain unless there's a lot of grease.
- Build the rouxStir in the Worcestershire sauce, onion powder, garlic powder, black pepper, and flour. Cook 1 to 2 minutes, stirring, until you can no longer smell raw flour.
- Make it gravyPour in the beef broth a splash at a time, scraping the bottom of the skillet as you go. Stir in the half and half the same way, then crumble in the beef bouillon. Bring to a boil, then drop to a simmer and let it bubble gently until it thickens into a gravy, a few minutes.
- ServeSpoon the hamburger gravy over a pile of mashed potatoes. Great with a side of frozen green beans or corn stirred into the gravy at the end to stretch it further.