- 2 tablespoons olive oil
- 1 lb ground beef
- 1 white onion, halved and sliced
- 4-6 medium Yukon Gold Potatoes
- 3 cups beef broth, divided
- 2 tablespoons ketchup
- 4 teaspoons Worcestershire sauce, divided
- 1 teaspoon garlic powder, divided
- 1/4 teaspoon dried thyme
- 3 tablespoons cornstarch
- Kosher salt and freshly ground black pepper, to taste
- In a medium bowl, combine ground beef, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, salt, and pepper, and mix to combine. Shape into four equal-sized patties about 1/2-inch thick.
- Heat olive oil in a large skillet over medium-high heat. Brown patties on each side, then remove to a plate and set aside.
- Meanwhile, pierce each potato with a fork a few times, then microwave for 5 minutes. (This is to lessen the cooking time in skillet.) Once cool enough to handle, chop into 1 1/2 inch pieces.
- Add onions to the same skillet you browned the beef in, season with salt and pepper, and cook until soft, about 5 minutes.
- Add chopped potatoes and 2 cups broth to skillet. Bring to a simmer and let cook until potatoes are tender, about 5 minutes.
- Stir together the remaining 1 cup of beef broth, ketchup, Worcestershire sauce, garlic powder, thyme, and corn starch. Pour into skillet and cook, stirring frequently, until mixture thickens.
- Reduce heat to low, return patties to skillet and let cook until patties are hot and cooked through. Season gravy to taste with salt and pepper and enjoy!
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