Ground Beef Gravy is an easy and tasty meal that will satisfy the whole family.
- Carbohydrate 4.4360866698048 g
- Cholesterol 51.4071352666667 mg
- Fat 11.4070059167269 g
- Fiber 0.766150001692503 g
- Protein 14.6640052644653 g
- Saturated Fat 4.44578473737252 g
- Serving Size 1 1 serving (99g)
- Sodium 441.222160702065 mg
- Sugar 3.6699366681123 g
- Trans Fat 1.63862786399921 g
- Calories 182 calories
Step-by-step
- In a large skillet, cook beef over medium heat until no longer pink; drain.
- Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper.
- Simmer, uncovered, for 5-10 minutes or until onion is tender.
- In a small bowl, combine cornstarch and remaining broth until smooth.
- Stir into beef mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve with mashed potatoes or pasta.
- To prevent lumps when thickening with cornstarch, don't mix cornstarch with a hot liquid.
- Combine it with a cold or room temperature liquid and gradually add it to the hot mixture in a skillet or saucepan.
How Much Liquid Can This Skillet Actually Hold?
Measuring broth before cooking prevents overflows in cramped kitchen setups. A standard twelve-inch skillet accommodates one pound of beef comfortably without splashing liquid over the rim during simmering. Whisking the cornstarch slurry in a separate two-cup container avoids clumping entirely before the starch hits the pan.
Adapting Proportions for Smaller Batches
Halving this formulation requires precise measurements to maintain correct thickening power. Use two teaspoons of cornstarch instead of two tablespoons for a half portion. Liquid volumes scale down linearly to one cup of total beef broth. Browning the meat thoroughly over medium heat ensures proper fond develops on the pan floor before adding moisture.
Managing Timing and Sequence
Simmering the chopped onion for five to ten minutes softens the cell walls completely. Boiling the final mixture for exactly two minutes activates the starch molecules fully. Undercooking leaves a cloudy appearance and a chalky taste on the tongue. Whisk continuously during that final boil to prevent scorching at the edges of the pan.
