All That Beef and No Gravy

This easy brown gravy is fabricated with beef stock and thickened with roux made of flour and butter! No drippings required and fix in under ten minutes! The perfect gravy to serve during the holidays for Thanksgiving and Christmas!

Brown gravy is a delicious sauce made from beef stock and thickened with roux, a flour and butter mixture. It's easier than you lot think to make gravy from scratch and tastes and then much better than the packaged gravy powder!

This easy homemade brown gravy requires no drippings simply instead is flavored with garlic powder, onion pulverization, and bay leaf for a savory sauce that's great on annihilation.

Information technology's bully to make for the holidays and to have on the table for Thanksgiving and Christmas. It goes smashing on turkey, mashed potatoes, and roasted vegetables.

Ingredients

• Beef stock or beef broth - Use a good quality beefiness stock or beefiness goop. Cheque the ingredients and avoid ones with any artificial ingredients or flavorings.
• Flour - Use all purpose flour.
• Butter - You can use salted or unsalted butter.
• Seasonings: Garlic powder, onion powder, bay foliage.

How to Brand Brown Gravy

1. Melt the butter in a large pan and add together the flour. Stir continuously for about ii minutes until a thick paste forms, called a roux.
2. Add together a bit of beef stock at a time and stir vigorously with the roux until it'south smooth and lump costless. Add the remainder of the beef stock, onion powder, garlic powder, and bay foliage.
3. Eddy until thick and smooth, well-nigh 3 minutes. Taste and season with salt and pepper. Savor!

Ways to Serve Brown Gravy

Serve this gravy with whatever of the post-obit for a delicious repast!

• Pork chops
• Meatballs
• Meatloaf
• Poutine
• Loco Moco
• Mashed Potatoes
  • Garlic Mashed Potatoes, Instant Pot Mashed Potatoes, Sour Cream Mashed Potatoes

What is brown gravy?

Dark-brown gravy is a sauce traditionally made from drippings from roasted meat. It's served aslope meat as well as roasted vegetables. Information technology can likewise be made from beef stock and thickened with a roux made of flour and butter.

How exercise I reheat brown gravy?

Brownish gravy will thicken as it sets and cools. You can reheat information technology on the stovetop or the microwave while stirring occasionally.

How practice I forestall lumps in my gravy?

To prevent lumps, add a pocket-sized amount of stock in slowly and stir vigorously with a whisk. Once smoothen and lump gratis, add the remaining stock while continuously stirring.

I hope y'all enjoy this recipe! Please share, rate, or comment beneath. I'd love to hear from y'all!

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Thanks so much for stopping by! 🧡 -Jamie

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More than recipes:

• Piece of cake Instant Pot Mashed Potatoes

• Loco Moco - Hawaiian Burger with Chocolate-brown Gravy

• Creamy Sour Cream Mashed Potatoes with Chives

• Italian Meatballs - Tender and Juicy

Easy Chocolate-brown Gravy (no drippings)

This like shooting fish in a barrel brown gravy is fabricated with beef stock and thickened with roux made of flour and butter! No drippings required and set up in under x minutes!

Pivot Print

Prep Time 3 mins

Cook Time five mins

Total Time 8 mins

Course Sauces

Cuisine American

• ▢ 3 cup beef broth - or beef stock
• ▢ 6 Tablespoons flour - run into Note 1
• ▢ iii Tablespoons butter
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion pulverization
• ▢ salt & pepper to taste
• ▢ bay leafage - (optional)

Cook Way Prevent your screen from going nighttime

• Make roux: Add together butter and flour to a large pot and stir continuously until a roux is formed, about 2 minutes.

  3 Tablespoons butter, vi Tablespoons flour

• Add beef broth and spices: Slowly pour in one-half the beef broth while stirring vigorously with a whisk. This will help prevent lumps. One time polish and lump complimentary, add the rest of the beef broth, onion pulverization, garlic pulverization, and bay leaf (if using).

  3 loving cup beef broth, ½ teaspoon garlic pulverization, ½ teaspoon onion powder, bay leaf

• Thicken: Let the gravy boil until thick and smooth, about 3 minutes. Gustatory modality and flavour with salt and pepper. Savour!

  common salt & pepper to taste

Makes about iii cups of gravy.

1. Flour - Use all purpose flour. For thinner gravy, reduce the amount of flour past about a tablespoon.
2. Storage & leftovers - Store in an airtight container and keep in the fridge for up to 3 days. The gravy will thicken as it cools. To reheat, apply the stovetop or microwave while stirring occasionally for a shine consistency.

Calories: 124 kcal | Carbohydrates: 8 1000 | Protein: three g | Fatty: 9 grand | Saturated Fat: half-dozen yard | Polyunsaturated Fat: 1 grand | Monounsaturated Fatty: 2 1000 | Trans Fat: one grand | Cholesterol: 23 mg | Sodium: 745 mg | Potassium: 117 mg | Fiber: 1 g | Carbohydrate: 1 grand | Vitamin A: 262 IU | Vitamin C: 1 mg | Calcium: 16 mg | Iron: 1 mg

Allow united states of america know how it was and give it a 5 star rating! Tag @drivemehungry to evidence off your creations! I love seeing your photos!

*Nutritional information is an estimate, calculated using online tools.

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