Description
A comforting and hearty dish combining seasoned beef and creamy roasted potatoes with savory gravy, perfect for fall evenings.
Ingredients
- 1 1/2 lbs ground beef
- 1 1/2 lbs baby potatoes, halved or quartered depending on size
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp smoked paprika
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour (or gluten-free flour to make it gluten-free)
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the halved potatoes with 1 tbsp olive oil, 1/2 tsp salt, and a sprinkle of rosemary.
- Spread on a sheet pan and roast for 25–30 minutes until golden and tender, turning once halfway.
- While potatoes roast, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Add sliced onion and cook until soft and caramelized, about 8–10 minutes.
- Add garlic, then add the ground beef, breaking it up with a spoon. Season with smoked paprika, salt, and pepper.
- Cook until beef is browned, about 6–8 minutes.
- Sprinkle the flour over the beef mixture and stir to coat, cooking 1 minute to remove raw flour taste.
- Stir in tomato paste, Worcestershire sauce, and beef broth. Simmer until slightly thickened, 3–5 minutes.
- Fold the roasted potatoes into the skillet gently so they soak up the gravy but don’t fall apart.
- Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
Don’t overcrowd the pan when roasting potatoes and use room-temperature beef for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American