Beef Gravy Recipe
A classic beef gravy recipe that enhances the flavor of meats, potatoes, and vegetables. This guide covers ingredients, tools, preparation steps, and variations to suit different tastes.
Servings 6 servings
Calories 60kcal
Cost $15
Equipment
- Saucepan
- Whisk
- Measuring Cups and Spoons
- Gravy Separator
- Immersion Blender
Ingredients
Beef Drippings
- 2 tablespoons beef drippings from cooked beef
- 2 cups beef broth
- 2 tablespoons flour for roux
- 1 tablespoon cornstarch optional thickening agent
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 bay leaf bay leaf optional for flavor
- 1 teaspoon thyme optional for flavor
Instructions
- Collect beef drippings from cooked beef and pour into a bowl or gravy separator.
- Heat 2 tablespoons of fat in a saucepan over medium heat. Add 2 tablespoons of flour and whisk continuously for 2-3 minutes until golden brown.
- Gradually pour 2 cups of beef broth into the saucepan, whisking constantly to prevent lumps. Add reserved beef drippings for additional flavor.
- If using cornstarch, dissolve 1 tablespoon in 2 tablespoons of cold water. Slowly whisk the slurry into the simmering gravy and continue whisking until desired thickness is achieved.
- Lower the heat and let the gravy simmer for 5-10 minutes, stirring occasionally. Taste and adjust with salt, pepper, or additional seasonings as needed.
- Blend in optional ingredients like sautéed onions or cream for richness. Strain the gravy through a fine mesh sieve for a velvety texture.
Notes
Use quality beef cuts like chuck roast, ribeye, brisket, or sirloin for flavorful drippings. Ensure even heat distribution while cooking to achieve a smooth consistency.