Ingredients
- 1 pound lean ground beef
- 4 to 6 garlic cloves, minced (more is better!)
- 2 large onions, thinly sliced
- Oil, as needed (you should need about 1/4 cup for the onions)
- 7 tablespoons all-purpose flour
- 4 cups reduced-sodium beef broth (use a good-quality broth)
- 1 package dry onion soup mix (not the whole package just one envelope, such as Lipton's)
- 1 tablespoon Worcestershire sauce, or to taste
- 1 to 2 teaspoon beef bouillon powder, or to taste (I just use 1 small pac of OXO beef bouillon granules)
- 1/4 teaspoon fresh ground black pepper, or to taste
- Salt (optional and to taste, DO NOT add in any salt until the end of cooking!)
How to Make
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Step 1: In a large heavy skillet brown the beef until browned (about 12 minutes) beef should be VERY WELL browned - add in the garlic the last few minutes of cooking time. When beef is well browned, remove to a bowl.
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Step 2: To the same skillet add in oil (you will need about 1/4 cup or more) heat over medium-high heat. Add in sliced onions, cook stirring scraping up any browned bits that has accumulated on the bottom of the skillet from the beef, then continue cooking stirring constantly until the onions are softened but NOT browned (about 10 minutes).
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Step 3: Add the ground beef back to the skillet.
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Step 4: Mix in the flour until coated with the oil, then slowly mix or whisk in beef broth and next 4 ingredients, stirring over medium heat until thickened (this should take about 2 minutes). Reduce heat to low or medium-low and continue simmering (uncovered) for about 15 minutes.
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Step 5: Season with salt if desired.
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Step 6: Serve gravy as desired.
We hope you enjoy this recipe!
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