Chopped beef and gravy has been a Pannucci family staple since I can remember. The name is a little misleading, as the “chopped beef” in this recipe is only one part of the final dish. In our house, this meal is really a combination of my “secret ingredient” mashed potatoes, the “chopped beef” and a heap of just out of the microwave frozen peas. The only thing left is to decide how to eat it — keeping all the elements separate or swirling them together in one big mess (we call it Poppy style.) Either way, almost nothing is left on any plate. And as an added bonus, you can get an available child or spouse to join you in the kitchen to peel and cube the potatoes, which saves time and makes for a some enjoyable together time.

Prep time – 10 minutes / Cook time 20 minutes

  • 1 medium onion, chopped fine
  • 2 cloves of garlic, minced
  • olive oil
  • 1 1/2 lbs. ground sirloin
  • 1/3 c. soy sauce
  • 1 T. Worcestershire sauce
  • 1 1/2 t. dried parsley
  • 1/2 t. ground pepper
  • 1/3 c. beef broth
  • 1 pkg. brown gravy

Heat olive oil in large saute pan, over medium heat. Add chopped onion, saute for five minutes. Add garlic, stir until fragrant, approximately 1 minute. Add ground beef, cook until beef is no longer pink. If desired, drain fat and return to heat. Add soy sauce, and Worcestershire sauce, stir until combined. Add parsley and ground pepper to mixture. Sprinkle brown gravy mix over beef mixture, add beef broth, stir. Simmer for 10-12 minutes, or until gravy thickens. Serve over mashed potatoes, and with a generous heaping of peas to get the full effect.