My mom used to make this and we called it hamburger gravy. I always liked it, so I wanted it in my repertoire. She used gravy packets, but I did some recipe altering and made it from scratch. It’s simple and flavorful and hearty.
I like to use Russet or Yukon Gold potatoes and I like to cut them up into pretty small cubes. I think this meal tastes better when the potatoes are smaller 🙂 I use grass-fed ground beef that
I buy at Real Foods Market and Bob’s Red Mill Arrowroot Powder. You can substitute the arrowroot powder with flour too.
Beef & Mushroom Gravy
Author: Two Thirds Cup
Serves: Serves 4
- 4 cups cubed potatoes
- ½ lb grass-fed ground beef
- ½ onion, diced
- 1 garlic clove, minced
- 1 cup sliced fresh mushrooms
- 1½ cups beef broth
- ¼ tsp unrefined sea salt
- ½ tsp pepper
- 1 Tbsp arrowroot powder
- Heat a large pot of water to boiling.
- Add the cubed potatoes.
- Boil the potatoes until you can easily puncture them with a fork, but they won't fall apart, about 15 minutes.
- Drain the potatoes and cover to keep warm.
- While the potatoes are boiling, heat a large skillet over medium-low heat and brown the ground beef (do not drain).
- Add the diced onion and cook until it's translucent, about 5 min.
- Add the minced garlic and sliced mushrooms and cook for another minute.
- Pour in the beef broth, salt, and pepper and bring to a boil. Reduce the heat to low.
- In a cup, add about 1 Tbsp water to 1 Tbsp of arrowroot powder and stir until well combined. Add the mixture to the sauce as a thickener.
- Simmer, stirring occasionally, until the sauce has reached your desired consistency. About 10 minutes.
- Put the boiled potatoes on four separate plates and top with the beef & mushroom gravy.
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