No drippings are needed, and this quick and simple brown gravy, which is ideal for Thanksgiving and Christmas, is made with beef stock and thickened with a roux made of flour and butter.
A delicious sauce made with beef stock and roux, a flour and butter mixture, is known as brown gravy. Making gravy from scratch is simpler than you might think and tastes much better than pre-packaged gravy powder.
Garlic, onion, and bay leaf are used to flavor this simple homemade brown gravy, which doesn’t need drippings to taste delicious on anything.
It’s wonderful to prepare for the holidays and serve at Thanksgiving and Christmas. It goes great on turkey, mashed potatoes, and roasted vegetables.
Our beef gravy recipe is made with flour and broth. It’s so easy (and delicious!).
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You only need five ingredients to make a simple and delicious homemade beef gravy. Once you make this recipe, you won’t ever want to buy store-bought again. One of the things that makes this beef gravy recipe so convenient is that you don’t need to have meat drippings or juices in order to make it. It’s too tasty and easy to make it yourself. We’ll demonstrate how to make homemade beef gravy using just a few simple ingredients, including beef broth, so you can have a quick and simple topping for potatoes, rice, and more. Every weeknight, we enjoy whipping up a pot of fluffy mashed potatoes to serve with this homemade gravy recipe for a traditional home-cooked meal. And we know youll love it, too.
- 1/4 cup (1/2 stick) butter
- 1/3 cup all-purpose flour
- 2 1/2 cups beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Add the salt, pepper, and broth gradually while whisking; keep stirring until the mixture boils and thickens.
We have ideas for how to use this homemade gravy recipe, so try adding it to one of these Mr. Favorite dishes: Award-Winning Mashed Potatoes: Although we’ve already provided you with one recipe for delectable mashed potatoes (see above), here’s another one just for good measure. Perfect Poutine: Have you ever tried poutine? It’s a Canadian specialty that you’ll want to make again and again. These potatoes don’t need the gravy, but they are definitely two things that are better together! The dish smothers cheese curds and gravy on top of hot, crispy French fries. Grab a napkin, start cooking, and get ready to drool over this simple gravy recipe that goes great with poutine. When you have a quick, go-to gravy recipe, it’s simple to make beef stroganoff in a hurry. So take this one and then go make the best (and simplest) beef stroganoff you’ve ever tasted. Everyone will want more. Recipe Q It’s simple to buy beef broth at the store and keep some on hand so you can make delicious homemade gravy quickly. Beef roast is optional, but the results are still delectable regardless. The majority of beef gravy recipes, including this one, use flour as a thickener, so no, beef gravy is not gluten-free. Look for recipes that incorporate gluten-free corn starch as a thickener along with other gluten-free ingredients to create gravy.
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How to make brown gravy from scratch (Part 1)
FAQ
How do you thicken beef stock for gravy?
Mix corn starch and cold water until dissolved in a small bowl. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened. Season with salt and pepper.
What can I use if I don’t have flour or cornstarch for gravy?
Flour and Cornstarch Alternatives:01 of 04. Arrowroot. This powder is made from the tuber rhizomes of the Marantaceae family. 02 of 04. Tapioca. Tapioca is derived from the cassava root. 03 of 04. Potato Starch. 04 of 04. Pureed Vegetables.
Do you use stock or broth for beef gravy?
For keeping dressing moist or as a foundation for gravy, you can use either stock or broth, but a strong flavor will yield better results.
Is beef gravy better with flour or cornstarch?
Browning gives the gravy more flavor and eliminates the taste of raw flour. You’re basically making a roux. Unless we are serving a gluten-free guest, we prefer to make gravy with flour rather than cornstarch because we find that it holds up better and reheats better later.