This easy Ground Beef and Gravy is a rich, hearty, comfort food dinner the whole family will love! Savory seasoned ground beef is smothered in a thick, flavorful brown gravy and served over creamy mashed potatoes or egg noodles. It is so simple to make and comes together in about 30 minutes — perfect for busy weeknights!
A Family Favorite Comfort Food Dinner
This is one of those recipes that I make on repeat in my house. Seriously — it is on our dinner rotation at least twice a month and nobody ever complains! It’s one of those humble, budget-friendly meals that uses simple ingredients but delivers SO much flavor. It isn’t pretentious at all. It’s just good, old-fashioned, stick-to-your-ribs comfort food. I especially love the gravy in this one. It is so rich and savory and it pairs perfectly with a big pile of mashed potatoes.
If you love dishes like my Ground Beef Stroganoff or my Crock Pot Pork Chops, then I am confident this one is going to be a huge hit at your dinner table too. Serve it up with some steamed broccoli or green beans on the side and you have got a complete, nutritious, well-rounded meal that the entire family will be asking for again and again!
Frequently Asked Questions
What do you serve with ground beef and gravy?
My absolute favorite way to serve this is over creamy mashed potatoes — from scratch or from a box, I am not judging! Egg noodles and white rice are also fantastic options. I also love serving it alongside a simple vegetable side dish like steamed broccoli, Maple Glazed Carrots, or Italian Green Beans.
Which ground beef is best for this recipe?
You want a ground beef that has some fat in it — that is where all the good flavor comes from! I generally use 85/15 ground beef for this. You don’t need anything fancy here. Use what is within your budget. If you want to drain less grease, you can use a leaner 90/10 blend.
Can I use ground turkey instead of ground beef?
Yes, of course! Ground turkey or even ground chicken will work here. Just keep in mind that leaner meats will produce a slightly lighter gravy. You can also use ground pork or a combination of ground beef and Italian sausage if you want an extra kick of flavor!
Can I make this ahead of time?
You can! Make the ground beef and gravy mixture fully, let it cool, and then store it in a covered container in the refrigerator for up to 3 days. When you are ready to serve, just reheat it gently in a skillet over medium-low heat, adding a splash of beef broth if the gravy needs to be loosened up a bit.
My gravy is too thick — what do I do?
Just add a splash more beef broth and whisk it right in until you reach your desired consistency. If your gravy is too thin, let it continue to simmer for a few extra minutes and it will thicken right up.
Can I freeze ground beef and gravy?
I don’t recommend freezing this one. The creamier ingredients in the gravy can sometimes separate when you go to reheat it, which affects the texture. It is best enjoyed fresh or stored in the refrigerator for up to 3 days.
How do I store leftovers?
Store any leftovers in an airtight container and put them into the refrigerator. They will keep well for up to 3 days. Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a little beef broth to loosen the gravy back up if needed.
Ingredients Needed
(See recipe card below for the full recipe with exact measurements.)
- ground beef — I recommend 85/15 for the best flavor. You could also use ground turkey, ground chicken, or ground pork if you prefer.
- onion — adds a wonderful savory base flavor to the gravy. If you don’t like onion, you can substitute with a teaspoon of onion powder instead.
- garlic — freshly minced garlic or jarred minced garlic both work great here. Use whichever is easiest for you.
- salted butter — this is the base for the roux that thickens our gravy. You can use unsalted butter if that is what you have on hand.
- all-purpose flour — this is what we use to thicken the gravy. Whisk it in well so there are no lumps!
- beef broth — I highly recommend using low sodium beef broth so you can control the salt level. You can always add salt in, but you can’t take it out! Use a good quality broth here — it really makes a difference in the flavor of the gravy.
- Worcestershire sauce — this is a standout ingredient! It adds a deep, savory, umami punch to the gravy that really takes it to the next level.
- cream of mushroom soup — this makes the gravy extra rich and creamy. You can substitute with cream of chicken soup if you prefer. I have a Homemade Cream of Mushroom Soup recipe if you prefer to make your own.
- garlic powder, onion powder, salt and pepper — simple seasonings that make everything taste better. Keep tasting and adjust as needed!
- fresh parsley — totally optional but I love a little pop of color and freshness right before serving.
How to Make Ground Beef and Gravy
In a large skillet over medium-high heat, brown ground beef along with the diced onion and minced garlic until the meat is thoroughly cooked through and the onions are softened — about 6 to 8 minutes. I like to leave some chunks of ground beef rather than breaking it up too small. Drain excess grease from the pan.
Remove the ground beef mixture from the pan and set aside. Put the pan back on the stove over medium heat. Add the butter and let it melt. Sprinkle in the flour and whisk constantly, letting it cook for about 1 minute so the raw flour taste cooks out — just don’t let it burn!
Slowly pour in the beef broth while whisking vigorously to prevent any lumps from forming. Add the Worcestershire sauce. Turn the heat up to medium-high and bring the mixture to a gentle boil, whisking frequently, for about 2 to 3 minutes until you see it start to thicken up nicely.
Reduce the heat to medium and stir in the cream of mushroom soup. Whisk until the mixture is completely smooth and thoroughly incorporated. Season with garlic powder, onion powder, salt and pepper. Keep tasting the gravy and adjust the seasoning until it is just right — I usually use a good teaspoon or so of salt and pepper. If the gravy gets too thick, just add a little more beef broth.
Add the ground beef mixture back into the skillet. Stir everything together until the beef is fully coated in that beautiful, rich gravy. Allow it all to simmer together over low heat for about 5 minutes so the flavors can meld together. Garnish with fresh parsley if desired and serve hot over mashed potatoes or egg noodles!
Pro Tips
- Don’t skip the roux. Taking that one minute to cook the butter and flour together before adding the broth is what gives you a rich, lump-free, silky smooth gravy. Whisk constantly and don’t rush it!
- Use a good quality beef broth. Since the gravy is the star of this dish, the broth you use really matters. A rich, flavorful broth makes a huge difference in the final taste.
- Keep tasting as you go. Season a little at a time and keep tasting. Every stovetop and every brand of broth is a little different, so always adjust the salt and pepper to your own taste.
- Don’t break up the beef too small. I like to leave some nice chunks of ground beef in there. It gives the dish a heartier, more satisfying texture that really pairs beautifully with the smooth, creamy gravy.
- Low and slow for the simmer. Once you add the beef back in, let everything simmer together on low for those full 5 minutes. It makes all the difference in how the flavors come together!
What to Serve with Ground Beef and Gravy
- Creamy Mashed Potatoes
- Egg Noodles
- White or Brown Rice
- Butter Swim Biscuits
- Steamed Broccoli or Carrots
- Italian Green Beans
- Garlic Bread
How to Store Leftovers
Allow the ground beef and gravy to cool fully before transferring it to a covered airtight container. It will keep in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of beef broth to loosen the gravy back up if needed. I don’t recommend freezing this one as the creamy ingredients in the gravy can sometimes separate when reheated.
Ground Beef and Gravy
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic for about 6 to 8 minutes, until the beef is cooked through and the onions are softened. Try not to break the beef up too small — leave some chunks for texture. Drain excess grease from the pan and set the beef mixture aside.
- Return the skillet to medium heat. Add the 3 tablespoons of salted butter and let it melt completely. Sprinkle in the 3 tablespoons of all-purpose flour and whisk constantly for 1 minute, letting the flour cook into the butter. Do not let it burn.
- Slowly pour in the 2 cups of low sodium beef broth while whisking vigorously to prevent lumps. Stir in the 1 tablespoon of Worcestershire sauce. Increase the heat to medium-high and bring to a gentle boil, whisking frequently, for 2 to 3 minutes until the gravy begins to thicken.
- Reduce heat to medium. Stir in the 10.5 oz can of cream of mushroom soup and whisk until the mixture is completely smooth and incorporated. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed. If the gravy is too thick, add a splash more beef broth.
- Add the cooked ground beef mixture back into the skillet. Stir until fully combined and the beef is coated in the gravy. Reduce heat to low and let everything simmer together for 5 minutes so the flavors can come together.
- Garnish with fresh chopped parsley if desired and serve hot over mashed potatoes, egg noodles, or rice. Enjoy!
