Recipe

Creamy Ground Beef Recipe

A cozy skillet of savory ground beef in a seasoned cream gravy, finished with crisp edges and served over mashed potatoes, noodles, or rice.

By Matt Campbell

•

4.8

A cast iron skillet filled with creamy ground beef gravy topped with cracked black pepper and chopped parsley, with mashed potatoes in the background

Jump to Recipe

This is the kind of dinner that tastes like someone turned the thermostat up two degrees and handed you a blanket. We are talking homestyle ground beef cooked until it gets those little browned bits, then folded into a peppery cream gravy that clings to whatever carb you have on standby.

No rare ingredients. No tricky timing. Just a skillet, a few smart shortcuts, and a sauce you will want to drag a spoon through. Serve it over mashed potatoes for full comfort mode, egg noodles for weeknight speed, or rice when you need it to stretch.

A wooden spoon stirring browned ground beef into a creamy gravy in a skillet on a stovetop

Why It Works

Browning builds the base. Cooking the beef until you get real color adds deep flavor fast.
A quick roux helps keep it silky. Flour plus fat thickens the sauce and helps it stay smooth, especially with gentle heat.
Broth plus dairy keeps it balanced. You get richness without the sauce turning heavy or one-note.
Seasoning that actually shows up. Garlic, onion, Worcestershire, and black pepper make it taste like you tried harder than you did.

Yield: about 4 cups of beef and gravy, plenty for 4 generous servings over mashed potatoes or noodles.

Gluten-free option: swap the flour for a 1:1 gluten-free flour blend, or skip the roux and thicken at the end with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water, then simmer 1 to 2 minutes).

Pairs Well With

Storage Tips

This reheats like a champ if you treat the sauce gently.

Refrigerator

Store in an airtight container for 3 to 4 days.
If possible, store the beef mixture separate from noodles or potatoes so nothing turns mushy.

Freezer

Freeze in a freezer-safe container for up to 2 to 3 months for best quality.
Creamy sauces can change texture slightly after freezing. Still tasty, just reheat slowly and whisk.

Reheating

Stovetop (best): Warm over low heat, stirring often. Add a splash of broth or milk to loosen.
Microwave: Heat in 30 to 45 second bursts, stirring between, until steaming hot.
Food safety note: Reheat leftovers to 165°F (74°C).

Common Questions

Can I use ground turkey instead of ground beef?

Yes. Dark meat ground turkey (or a mix) gives you better flavor, but use what you can find. Turkey is leaner, so plan to add the olive oil, and consider an extra splash of cream. A little extra Worcestershire and black pepper helps it taste more “beefy.”

How do I keep the sauce from getting lumpy?

Sprinkle the flour over the cooked beef and stir for a full minute so it dissolves into the fat and coats everything. Then add the broth slowly while stirring constantly. If you are prone to lumps, whisk the flour into a few tablespoons of cold broth first to make a smooth slurry, then stir that in.

Can I make this without heavy cream?

Absolutely. Use half-and-half, or use whole milk and add 2 ounces of cream cheese for a similar richness. Keep the heat gentle since lower-fat dairy can separate if it boils hard.

What if my sauce is too thick?

Add broth or milk 1 to 2 tablespoons at a time until it loosens up. Remember it thickens as it cools.

What should I serve it over?

Mashed potatoes, egg noodles, rice, or even toast. If you want crisp edges and contrast, serve with roasted broccoli or green beans on the side.

How do I know the ground beef is cooked?

Cook until it is no longer pink and reaches 160°F (71°C) in the thickest part. Browning adds flavor, but food safety is the real win.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Wooden spoon or sturdy spatula
Measuring spoons and cups
Whisk (helpful for the gravy)
Knife and cutting board

I learned pretty quickly that the best “restaurant someday” skill is not fancy plating. It is the ability to make something comforting with what is already in the fridge. This creamy ground beef skillet is my go-to when I want dinner to feel like a warm high five. It is unfussy, forgiving, and it rewards you for tasting as you go. Also, it gives you an excuse to make mashed potatoes on a weeknight, which I consider a very responsible life choice.

Creamy Ground Beef Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

1 pound ground beef (80 to 90% lean)
1 tablespoon olive oil (only if your beef is very lean)
1 small yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper (yes, a full teaspoon)
1 1/2 teaspoons paprika (sweet or smoked)
2 tablespoons all-purpose flour
1 1/2 cups beef broth (low-sodium if possible)
3/4 cup heavy cream (or half-and-half)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard (optional but excellent)
1/2 cup frozen peas (optional)
2 tablespoons chopped parsley or chives (optional)

For serving (pick your comfort): mashed potatoes, egg noodles, rice, or toasted bread.

Ingredient notes: No beef broth? Use water plus bouillon or better-than-bouillon style paste. If you want to use sour cream or Greek yogurt, stir it in off heat at the end to reduce curdling.

Instructions

Brown the beef. Heat a large skillet over medium-high heat. Add ground beef (and olive oil if needed). Cook, breaking it up, until the beef is deeply browned in spots and no longer pink, 6 to 8 minutes (160°F/71°C). If there is a lot of grease, spoon off excess into a heat-safe container (not down the sink), leaving about 1 to 2 tablespoons in the pan.
Soften the aromatics. Add the diced onion and cook until softened, 3 to 4 minutes. Add garlic and cook 30 seconds, just until fragrant.
Season like you mean it. Stir in salt, pepper, and paprika. Let it toast in the pan for 20 seconds to wake it up.
Make the roux. Sprinkle flour over the beef mixture and stir constantly for 1 minute. You want the flour to disappear and smell lightly nutty, not raw.
Add broth, then simmer. Pour in beef broth slowly while stirring. The sauce may look thin at first. Bring to a simmer and cook 2 to 3 minutes, stirring, until it thickens slightly.
Finish creamy. Lower heat to medium-low. Stir in heavy cream, Worcestershire, and Dijon (if using). Keep it at a gentle simmer, not a hard boil, for 3 to 5 minutes until silky and spoon-coating.
Optional veggie moment. Stir in peas and warm through for 1 to 2 minutes. Taste and adjust salt and pepper.
Serve. Spoon over mashed potatoes, noodles, or rice. Finish with parsley or chives and an extra crack of black pepper.

Nutrition information is estimated.

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