I shared a recipe for beef tips and gravy three years ago, and it has become one of my favorite comfort food dinners. It’s so universally loved that I’d make it every week if it weren’t for one thing: time. See, the hours on the stove that are so essential to turning beef chuck roast tender are hours that I can’t always spare. Instead of giving up on a dinner that I love, I figured out a way to serve the same flavors in a fraction of the time.

This cozy dinner has the same beefy flavor and savory gravy as the original, but it’s ready in just 30 minutes. The trick is to swap the chuck roast for ground beef. Brown the ground beef and then build the gravy right in the same skillet to build on the flavorful bits left behind (and to spare yourself extra dishes). To serve, settle in with your biggest bowl and ladle the ground beef and gravy over mashed potatoes or steamed rice.

Why you’ll love it

Key Ingredients in ground beef and gravy

Ground Beef and Gravy

Serves 4

1 pound ground beef

2 tablespoons unsalted butter

1 medium yellow onion, diced (1 1/2 cups)

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

3 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups low-sodium beef broth

2 tablespoons Worcestershire sauce

Chopped fresh parsley leaves, for garnish (optional)

Mashed potatoes, polenta, cooked egg noodles, or cooked rice, for serving

1. Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking the beef up into small pieces, until just browned and only a few pink spots remain, about 5 minutes.

2. Add 2 tablespoons unsalted butter, one diced medium yellow onion, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until the butter melts and the onion is translucent, scraping the bottom of the skillet to loosen any browned bits, about 5 minutes.

3. Add three minced garlic cloves and cook until fragrant, about 30 seconds. Sprinkle in 2 tablespoons all-purpose flour and stir until it coats the onions, leaves a film on the bottom of the pot, and begins to brown, about 1 minute.

4. Stir in 2 cups low-sodium beef broth and 2 tablespoons Worcestershire sauce, and bring to a simmer. Cook, stirring often, until the sauce is thickened slightly and coats the back of a spoon, 8 to 10 minutes. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired. Serve over mashed potatoes, polenta, cooked egg noodles or cooked rice.

Recipe note: Refrigerate leftovers in an airtight container for up to four days.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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