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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is hearty and filling and the idea was introduced to me by my ex mother-in-law many years ago. Serve it over mashed potatoes or rice with a side salad and you have a satisfying and complete meal! Ingredients:
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1 medium yellow onion, diced |
2 teaspoons garlic, minced |
1 1/2 lbs lean ground beef |
2 tablespoons worcestershire sauce |
4 tablespoons all-purpose flour |
2 (14 ounce) cans reduced-sodium beef broth |
kosher salt & fresh ground pepper |
Directions:
1. Heat the olive oil and butter in a large, heavy skillet until hot. Add the onion and cook until softened and translucent, 5 - 6 minutes. Add the garlic and stir while cooking, about 30 - 45 seconds.
2. Crumble the ground beef over the onion mixture and cook, separating as it cooks, until browned then stir in the worchestershire sauce, kosher salt and pepper.
3. Add the flour to the skillet and stir constantly to form a roux; stir and cook for about 2 minutes.
4. Slowly add the beef broth, stirring constantly, until mixture is smooth. Taste to check your seasoning and adjust if needed.
5. Reduce the heat to low and cook for about 20 minutes, while keeping a check on the consistency. Finished product should stand up well to the rice or mashed potatoes.
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