Ground beef gravy is a thick sauce made with ground beef, cooked in a pan with onions, garlic, and mushrooms. Beef broth or milk is added, along with flour or cornstarch to thicken the sauce. It is served over mashed potatoes, rice, or biscuits.
Ground beef gravy is a type of thick gravy that usually starts with ground beef and is often served over another food item such as mashed potatoes. Much of the flavor in this type of sauce comes from the beef, which is typically cooked in the pan before adding other ingredients. This infuses the whole sauce with a strong beef flavor, which can be further enhanced by adding beef broth. Brown and white ground beef gravy can be prepared in a number of ways and can be served with a variety of dishes.
As the name suggests, one of the main ingredients of ground beef gravy is the meat itself. Different types of ground beef can be used, although meat that is not too lean and still includes some fat is often preferable. The beef in this type of sauce is typically cooked before any of the other ingredients, in the same pan or skillet that will be used for the rest of the sauce. Once the meat for the gravy is cooked through, it’s typically removed from the pan, while some of the oil from it is left behind.
Other ingredients for the ground beef gravy such as diced onions and shallots, garlic and mushrooms can then be cooked in the pan. The fat in beef serves to prevent it from burning and gives it flavor to the meat. If someone is using beef with a good deal of fat, however, they should drain some of the liquid left after cooking to keep the gravy from being oily. Herbs and spices including salt, pepper, sage or parsley can also be added to the gravy as these ingredients cook.
The meat is then returned to the ground beef gravy and liquid is added to create the gravy. For brown gravy, this is often beef stock, which provides additional flavor that water doesn’t contribute; milk is typically used in place of stock for white gravy. Flour or cornstarch is usually added to the sauce when it’s simmered, which helps thicken the gravy as it cooks, but doesn’t contribute any flavor. When the sauce has reached a sufficient thickness, it is often served poured over a starch such as mashed potatoes, cooked rice or pasta or cracked biscuits.
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