Beef and Gravy Over Mashed Potatoes
Ingredients
For the Mashed Potatoes
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2 lb potatoes (Yukon Gold or Russet), peeled and cubed
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4 tbsp butter
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½–¾ cup milk or cream (warm)
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Salt and black pepper, to taste
For the Beef and Gravy
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1½ lb beef (chuck roast, stew meat, or sirloin tips), cut into bite-sized pieces
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2 tbsp oil or butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp flour
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp soy sauce (optional, adds depth)
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Salt and black pepper, to taste
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Optional: mushrooms or carrots
Instructions
1. Make the Mashed Potatoes
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Place potatoes in a large pot and cover with salted water.
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Bring to a boil and cook 15–20 minutes, until fork-tender.
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Drain and mash with butter and warm milk.
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Season with salt and pepper. Cover and keep warm.
2. Cook the Beef
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Heat oil in a large skillet or Dutch oven over medium-high heat.
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Season beef with salt and pepper.
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Brown beef in batches (don’t crowd the pan), then remove and set aside.
3. Make the Gravy
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In the same pan, sauté onions until soft (about 3–4 minutes).
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Add garlic and cook 30 seconds.
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Sprinkle in flour and stir constantly for 1–2 minutes to remove raw flour taste.
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Slowly whisk in beef broth, scraping up browned bits.
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Stir in Worcestershire and soy sauce.
4. Simmer
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Return beef to the pan.
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Lower heat, cover, and simmer 30–45 minutes until beef is tender and gravy thickens.
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Taste and adjust seasoning.
Serve
Spoon creamy mashed potatoes onto plates and top generously with beef and rich gravy.
Optional Add-Ons
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A pat of butter on the potatoes
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Fresh parsley or thyme
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Serve with green beans, peas, or buttered corn
If you’d like, I can also give you:
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A slow cooker version
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A budget-friendly ground beef version
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Or a Southern-style brown gravy twist