Mushrooms would be a great addition to this ground beef and gravy dish, making it almost like a beef stroganoff of sorts. Just add the mushrooms, halved or diced, to the skillet when you add the onions and beef broth.
If you keep your ground beef in the freezer and forget to take it out early enough to defrost, don’t worry. It can go in the skillet frozen and it’ll turn out just fine! Just flip the frozen ground beef over periodically and break it up as it thaws.
Gravy’s pretty forgiving. Too thick? Add a little more broth. Not thick enough? Simmer a few minutes longer or add a touch more cornstarch. Make too much? Oh, who am I kidding. You can never make too much gravy.
Ingredients
For the Mashed Potatoes
▢water
▢½ teaspoon salt more or less to taste
▢2 pounds russet or Yukon gold potatoes peeled, cut into 1-inch pieces
▢3 tablespoons butter
▢½ cup whole milk
▢½ teaspoon garlic powder
▢freshly cracked black pepper to taste
For the Ground Beef and Gravy
▢1 pound ground beef
▢2 cups beef broth divided
▢1 small onion chopped
▢1 teaspoon garlic powder
▢1 teaspoon salt
▢¼-½ teaspoon freshly cracked black pepper
▢2 tablespoons cornstarch
Instructions
For the Mashed Potatoes
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