Ingredients
1.5 lbs high-quality beef cuts (e.g., chuck, brisket, or round)
4 large potatoes (russet or Yukon Gold)
2 cups beef broth
1/4 cup all-purpose flour
2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
1 tbsp Worcestershire sauce
Salt and pepper to taste
Fresh herbs (e.g., thyme or rosemary)
Directions
Season the beef cuts with salt and pepper. Brown the beef in a large skillet over medium-high heat until golden. Remove and set aside.
In the same skillet, sauté diced onions and garlic until translucent. Sprinkle flour, stir to create a roux, and cook until golden.
Gradually pour in beef broth, stir to prevent lumps, bring to a simmer. Add Worcestershire sauce and fresh herbs.
Return the beef to the skillet, cover, and simmer until tender and flavorful.
Peel and boil the potatoes until fork-tender. Drain and mash with butter, salt, pepper, and milk until creamy.
Plate by spooning beef and gravy over the mashed potatoes. Garnish with fresh herbs.
Nutrition Facts
Calories:
450
Fat:
17
Carbohydrates:
32
Protein:
38
Sodium:
780
Fiber:
3
Sugar:
3
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