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Ground Beef Gravy Recipe

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While I was growing up, this is the dinner Mom let me make once a week. Now when I prepare it for my family, I'm reminded of happy times with Mom in the kitchen.—Diane Krasley, Graterford, Pennsylvania

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Ground Beef Gravy Recipe

Prep: 5 min. Cook: 20 min.

Yield: 6 Servings

5 20 25

Ingredients

1 pound ground beef
1 can (14-1/2 ounces) beef broth, divided
1 small onion, chopped
2 tablespoon dried parsley flakes
1 tablespoon dried basil
1 tablespoon garlic powder
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon pepper
2 tablespoons cornstarch
Hot mashed potatoes or cooked pasta

Directions

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. Yield: 3 cups.

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.

Nutritional Facts 1 serving (1/2 cup) equals 145 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 545 mg sodium, 5 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Ground Beef Gravy in Taste of Home Ground Beef Cookbook , p311

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Reviews for Ground Beef Gravy (5)

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Ground Beef Gravy

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Reviewed on Apr. 19, 2012 by pinksuitcases

I really liked this recipe. It was super easy and tasted like home. It was a bit salty though. Maybe you could use reduced sodium broth and cut out the seasoned salt, but try it and see what you think. I like salt myself. Ha ha.

Reviewed on Nov. 05, 2011 by cwbuff

This is surprisingly tasty for simple comfort food. My sons really liked it. I increased the meat to 2 lbs to suit their appetites and decreased the garlic powder to 1 teaspoon. Try it - don't let its simplicity fool you.

Reviewed on Nov. 04, 2011 by audreyjones

Tastes close to what my grandma used to make =)

Reviewed on Sep. 14, 2011 by ladyhearts4

I make this at least once a month. It is easy and great tasting.. I serve over potatoes. Me and the kids don't like onions but I put them in the food processer twice and you cannot even tell they are in this.. I and the kids eat it.. I dont use as much parsley as it says though...

Reviewed on Jul. 07, 2011 by mother of 3

<p>Mmmmm - wonderful sauce flavor. I didn't have beef broth so used diluted consomme and fresh basil, oregano, parsley. Hubby said it's okay, which is good for the first time. Upon tasting the gravy, I would use 1/4 to 1/2 teaspoon seasoned salt, as 1 teaspoon plus the broth's sodium is too salty. You can reduce the sodium already in the mixture by putting in sliced raw potatoes and removing before serving time.