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!
Nutrition
Notes
Make it leaner: Swap the 85/15 ground beef for a 90/10 blend or ground turkey for a lighter, lower-fat version that is still nutritious and satisfying. The gravy will be just as delicious!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of beef broth to loosen the gravy. Freezing is not recommended as the creamy ingredients can separate upon reheating.
Sodium tip: Use low or no sodium beef broth and a low sodium cream of mushroom soup to keep the salt level in check. You can always add more salt to taste, but you can't take it out!