I know I promised you homemade gravy today, but I didn’t make any this week to take pictures of. Bummer. However, I made this meal awhile back and took pictures of it, and it’s actually kind of similar. It’s basically cooked ground beef with gravy, which I like to serve over mashed potatoes. The method I use to make the gravy for this is the same method I use when I make any other gravy, except of course it doesn’t usually contain meat. I’ll still post my “official” gravy recipe, probably next week, but this should hold you over until then, give you the basic concept. Right?
This is a meal I first had at my grandmother’s house. She called it “scrambled hamburger” and I guess she used to serve it often when my mom was little. I liked it. Then more recently when I was trying to think of something new to do with ground beef, and also a new way to get more beef stock into us (something I’d been craving often in my postpartum days…we’re going to talk about that soon, the real deal about recovering from pregnancy), and I remembered this. I made it, the family liked it.
Plus it’s simple, cheap, great for those meat-and-potato types, yet healthy. If you toss some peas, broccoli, or a green salad alongside, you’ve got yourself a near perfect meal. Just make sure you make those real mashed potatoes with plenty of butter and real cream.
- 1 lb. ground beef, preferably grass-fed
- 3 tbsp. arrowroot powder
- 3 c. beef stock
- 1 tsp. onion powder (or 1/4 c. thinly sliced onions, if your family likes that)
- Sea salt to taste
Put the ground beef in a frying pan and turn it on medium. Cook the ground beef thoroughly. If you are using real onions, add them now and cook them along with the beef.
Add the stock in. First, I just have to show you the stock. Look how gelled it is!
Add the stock to the pan and let it “melt.” You can see the layer of fat on top of mine in this picture.
Cook it on medium-high until it begins to boil and thickens. Now it is done! Wasn’t that easy?
Serve over mashed potatoes. Yummy!