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Gravy for mashed potatoes with meat

Meat Gravy for Mashed Potatoes

Quick, easy, and made from everyday ingredients! This meaty gravy for mashed potatoes will become a regular on your table. It's incredibly simple and fast to make, and any cook will nail it on the first try.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Beef

350

Onion

Tomatoes

Garlic

Tomato paste

Vegetable oil

Salt

Dry spices

Potatoes

800

Butter

Milk

250

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 19 % 4 g

Carbohydrates 52 % 11 g

100 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make meat gravy for mashed potatoes? Get your ingredients ready. You can use any meat—I'm using beef. Choose young, tender meat; it cooks faster.
Step 2:

Rinse the meat under running water and pat it dry. Trim off any membrane and sinew, then cut the meat into small pieces.
Step 3:

Peel the onion, rinse it, and finely chop.
Step 4:

At the same time, put the potatoes on to boil for the side. Cook them in boiling salted water for about 25 minutes, until soft, then drain off the hot water. Add the butter and milk to the pot.
Step 5:

Mash with a potato masher until smooth.
Step 6:

Pour a little vegetable oil into a hot skillet and add the meat. Fry it for a few minutes until it starts to brown.
Step 7:

Then add the onion. Stir everything together and cook for another 2–3 minutes—you'll smell that classic onion aroma.
Step 8:

Grate the tomato, stir in a little tomato paste and some water, and pour it over the meat. Add salt and spices. Cover the skillet and simmer the meat in the sauce for 20–30 minutes over low heat, until tender. (Mince the garlic and stir it in near the end for extra aroma.)
Step 9:

The simmering time depends on how quickly the meat becomes tender. You can adjust the amount of water depending on how much gravy you want. Serve the finished meat gravy over the mashed potatoes, hot. Enjoy!

You can swap the beef for any other meat you prefer. Just keep in mind the cooking time, flavor, and calorie count will change—pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. Cooking time also depends on the cut and on how young the meat is.
If you use a pre-made spice blend, read the label—these often already contain salt, so account for that or you may over-salt the dish.
The right pan matters! The wrong skillet can spoil even a great recipe, so it's worth choosing one suited to what you're making.