Ground Beef and Gravy Recipe

Few dishes embody comfort food quite like ground beef and gravy. It’s the kind of meal that takes simple pantry ingredients—ground meat, flour, broth, and basic seasonings—and transforms them into something deeply nourishing and soul-satisfying. Whether ladled over mashed potatoes, spooned onto rice, or poured over fluffy biscuits, this classic dish is a weeknight hero that punches far above its weight in terms of flavor and warmth.

Ground beef and gravy has its roots in utilitarian home cooking. It’s affordable, adaptable, and a staple in kitchens across regions—from Southern-style sawmill gravy with a beefy twist, to the diner-style beef and brown gravy over toast. It echoes the working-class ingenuity of meals meant to stretch meat further while feeding hungry families generously. Today, with a few thoughtful additions and proper technique, it becomes more than a “cheap” meal—it becomes a dish of deep umami, satisfying texture, and versatility.

This recipe is designed to guide you from scratch. We’ll build the gravy in layers, coaxing deep flavor from browned beef, caramelized onions, and homemade roux. No shortcuts here—just real ingredients, real technique, and guaranteed satisfaction. Whether you’re an experienced cook looking for a nostalgic meal or a beginner seeking a forgiving dish to master, this guide has you covered.

Step-by-Step Instructions: Ground Beef and Gravy from Scratch

Step 1: Gather Your Ingredients

This recipe serves about 4–6 people. You can scale it up for batch cooking or leftovers.

Essential Ingredients:

• 1 pound ground beef (80/20 preferred for flavor and richness)

• 1 medium yellow onion, finely diced

• 3 garlic cloves, minced

• 3 tablespoons all-purpose flour

• 2 ½ cups beef broth (preferably low sodium; homemade if available)

• 2 tablespoons unsalted butter or beef drippings

• 1 tablespoon Worcestershire sauce

• Salt and pepper, to taste

Optional Enhancements:

• 1 teaspoon onion powder and/or garlic powder

• 1 teaspoon dried thyme or parsley

• 1/2 teaspoon smoked paprika (adds subtle depth)

• 1/4 cup heavy cream or sour cream (for creamy variation)

• 1/2 teaspoon soy sauce (for added umami)

Step 2: Brown the Ground Beef

Why it matters: Browning meat properly is one of the most important steps for deep flavor in any gravy-based dish.

How to do it:

1. Place a large skillet or sauté pan over medium-high heat.

2. Once hot, add the ground beef. Use a wooden spoon or spatula to break it apart.

3. Let it sear undisturbed for 2–3 minutes. This builds a browned crust.

4. Stir occasionally until fully browned (about 6–8 minutes total).

5. If there’s excess grease (more than 2 tablespoons), drain it. If there’s not enough fat, add a bit of butter or oil.

Tip: For maximum browning, don’t overcrowd the pan and avoid constant stirring.

Step 3: Sauté Aromatics

Once beef is browned:

1. Add butter (if needed) to the pan.

2. Add diced onions and cook until soft and slightly golden (5–7 minutes).

3. Stir in minced garlic and sauté for 1–2 minutes more, until fragrant.

Optional Enhancers:

• Add a pinch of red pepper flakes for subtle heat.

• A splash of red wine at this stage can deepen flavor (cook it off for 1–2 minutes).

Step 4: Make the Roux

Why a roux? It thickens the gravy and adds a toasted, nutty flavor when done right.

1. Sprinkle the flour evenly over the beef and onions.

2. Stir to fully coat the mixture and cook the flour for 1–2 minutes. This eliminates any raw taste.

3. The mixture will look pasty—this is normal.

Important: Don’t rush this step. Cooking the flour helps develop the base of your gravy.

Step 5: Build the Gravy

Now, turn your beef base into a luscious, pourable gravy.

1. Slowly pour in the beef broth, about ½ cup at a time, stirring constantly to avoid lumps.

2. Once all broth is added, stir in:

   • Worcestershire sauce

   • Optional seasonings (thyme, smoked paprika, soy sauce)

3. Bring to a gentle simmer.

4. Reduce heat to medium-low and cook uncovered for 10–15 minutes, stirring occasionally.

The gravy will gradually thicken and darken in color. Taste and adjust with:

• Salt and pepper

• Additional Worcestershire or soy sauce

• A splash of cream or sour cream for richness

Step 6: Simmer to Perfection

Let the dish cook slowly to finish melding flavors.

1. Simmer the gravy and beef mixture for an additional 5–10 minutes, stirring occasionally.

2. If it thickens too much, add a splash of broth or water to loosen it.

3. Once it coats the back of a spoon and beef is tender, it’s ready to serve.

Step 7: Serving Suggestions

This dish is highly versatile. Here are traditional and creative ways to enjoy it:

Classic Pairings:

• Mashed potatoes (buttery, creamy – the perfect bed)

• White rice or brown rice

• Buttermilk biscuits

• Buttered egg noodles

Alternative Options:

• Cauliflower mash (for low-carb diets)

• Over toast (SOS-style – “Stuff on a Shingle”)

• On a baked potato

• Tucked in a Yorkshire pudding

Step 8: Garnish and Presentation

Finishing touches:

• Fresh parsley or chives for color

• A dollop of sour cream

• Crack of fresh black pepper just before serving

Pro Tip: Serve in a warm bowl or over a deep plate to keep the gravy from running.

Ingredient Deep Dive: Understanding Every Element in Ground Beef and Gravy

1. Ground Beef

Purpose:
This is the heart of the dish. Its rich, savory flavor forms the base of the gravy, and its fat content contributes to the sauce’s richness.

Types of Ground Beef (by Fat Content):

• 80/20 (20% fat): Ideal for this dish. Provides great flavor without being overly greasy.

• 85/15 or 90/10: Leaner but still works. You may need to add extra fat (butter or oil) to make up for it.

• Ground sirloin or chuck: These blends offer deeper beefy flavor and often better texture.

Substitutions:

• Ground turkey or chicken: Leaner but may result in less depth. Add extra seasonings or a bouillon cube to boost flavor.

• Ground pork: Adds a sweet, fatty richness. Use alone or mix with beef.

• Plant-based crumbles: Vegan meat alternatives work with slight adjustments to the gravy base (use veggie broth, plant butter).

Tip:
Look for fresh, bright red beef with a fine grind. Avoid meat with too much liquid in the package.

2. Onions

Purpose:
Adds sweetness, depth, and body to the gravy. Onions also complement the beef and help build the foundational flavor during sautéing.

Types of Onions:

• Yellow onion: Best for overall flavor. Balances sweetness and sharpness.

• White onion: Slightly sharper and crisper.

• Sweet onion (e.g., Vidalia): Mild and great if you prefer a softer onion note.

• Red onion: Can be used, but the flavor may overpower the dish or change the color of the gravy slightly.

How to Cook for Best Results:

• Dice evenly so they cook at the same rate.

• Sauté until golden brown or slightly caramelized for a deeper flavor.

3. Garlic

Purpose:
Adds pungency and depth. Fresh garlic gives more complexity than powder.

How to Use:

• Mince fresh garlic and add it after the onions are softened to avoid burning.

• Want milder garlic? Use roasted garlic or garlic paste.

Substitutions:

• Garlic powder: Use 1/2 teaspoon if fresh garlic isn’t available.

• Shallots: Can be used instead of garlic for a milder, sweeter base.

4. All-Purpose Flour

Purpose:
Flour forms a roux when combined with fat. This is what thickens your gravy and gives it body and texture.

How to Use Correctly:

• Stir thoroughly to coat all ingredients.

• Cook for 1–2 minutes to eliminate the raw flour taste.

Substitutions:

• Cornstarch slurry: Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Add at the end instead of making a roux.

• Arrowroot powder: A gluten-free alternative.

• Gluten-free flour blend: Works in a 1:1 ratio.

Common Mistake:
Adding broth too quickly can cause lumps. Always add slowly while stirring.

5. Beef Broth

Purpose:
Beef broth gives your gravy its umami depth and body. It’s the liquid that transforms browned meat and roux into a savory sauce.

Best Options:

• Homemade beef stock: Rich and gelatinous—ideal if available.

• Low-sodium store-bought broth: Allows you to control salt levels more precisely.

• Beef bouillon cubes or concentrate: Adds intense flavor but can be salty—use carefully.

Substitutions:

• Chicken broth: Milder but acceptable.

• Vegetable broth: Works in meatless versions but won’t have the same meaty flavor.

• Mushroom broth: Great for vegetarian adaptations—adds earthiness.

Pro Tip:
Simmer the broth separately with herbs like bay leaves or thyme to deepen its flavor before adding it to the pan.

6. Butter or Fat

Purpose:
Butter is the fat component of the roux and also adds a luxurious finish to the gravy.

Alternatives:

• Beef drippings: Adds authentic meaty flavor.

• Ghee or clarified butter: Adds nuttiness and higher smoke point.

• Olive oil or canola oil: Works in a pinch but lacks richness.

Amount Matters:
Too little fat leads to clumpy roux. Too much makes the gravy oily. Keep it balanced—about 1 tablespoon of fat per tablespoon of flour.

7. Worcestershire Sauce

Purpose:
Worcestershire adds complex umami, sweetness, and tang from its anchovies, tamarind, and vinegar.

How to Use:

• A little goes a long way—start with 1 tablespoon.

• Add during the simmering stage and adjust to taste.

Substitutions:

• Soy sauce: Offers similar umami depth.

• Balsamic vinegar: Adds tang and richness.

• Coconut aminos: A gluten-free, soy-free option.

8. Seasonings: Salt, Pepper, and More

Salt: Essential for balancing and highlighting flavor. Always taste and adjust at the end.

Black Pepper: Adds subtle heat and depth. Use freshly cracked pepper for best flavor.

Additional Options:

• Paprika (smoked or sweet): Adds smokiness or color.

• Thyme or rosemary: Earthy herbs that pair well with beef.

• Red pepper flakes: For a touch of heat.

• Mustard powder: A secret weapon for savory undertones.