Old-Fashioned Ground Beef and Gravy

Old-fashioned ground beef and gravy made from scratch in a cast iron skillet using simple ingredients and steady stovetop technique.

Course Main Dishes

Cuisine American

Prep Time 5

Cook Time 20

Servings servings

Calories 416kcal

Soften the aromatics: Melt butter in a cast iron skillet over medium heat, then cook onion, garlic, and black pepper until the onion is soft.
Cook the beef: Add ground beef and cook until no longer pink, breaking it up into small pieces as it cooks.
Add the flour: Sift flour evenly over the beef mixture and stir immediately until no dry flour remains.
Cook the flour briefly: Stir and cook for about 1 minute to remove the raw flour taste.
Add the broth: Pour in beef broth while stirring to keep the mixture smooth.
Simmer to thicken: Bring to a gentle simmer and cook, stirring occasionally, until the gravy thickens to your liking.
Season: Taste and add salt as needed once the gravy is thickened.
Serve: Spoon over mashed potatoes, buttered noodles, or rice. Garnish with parsley, if desired.

Heat control: Moderate heat prevents scorching and allows the gravy to thicken evenly.
Flour incorporation: Sifting and stirring immediately helps prevent lumps.
Texture adjustment: Simmer longer to thicken or add a splash of broth to loosen the gravy.
Seasoning: Salt should be adjusted only after thickening, since flavor concentrates as it cooks.
Storage: Cool completely, refrigerate in a covered container, and reheat gently with a small amount of broth if needed.