Total Time
Prep 5 mins
Cook 10 mins

This is a good recipe for gravy.Very simple. This gravy can be used over Salisbury Steak & mashed potatoes or for dipping your french fries in. good.

Ingredients Nutrition


  1. Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.
  2. Add salt and pepper.
  3. Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
  4. Turn heat to low and SLOWLY add broth, stirring constantly.
  5. It will spit & bubble so be careful.
  6. Add Kitchen Bouquet.
  7. Turn heat back up to medium.
  8. Continue stirring until gravy boils and thickens.
  9. Makes about 2 cups.


Most Helpful

Who needs store bought gravy when you can make this quick and simple gravy with the end result being a delicious creamy gravy! Made as written and I also used 2 teaspoons of Better Than Bouillon Beef Base added to 2 cups of water and at the end added 1/2 teaspoon Gravy Master instead of the Kitchen Bouquet. Start to finish my gravy was thick and bubbly in less than 15 minutes. Thanks for posting this keeper, it will be made often. Made for the "Down on the Farm" Photo Tag 2012.

Papa D 1946-2012 May 09, 2012

Perfect! I made without the Kitchen Bouquet and added 1/4 teaspoon of onion powder and it was the best beef gravy I've ever had.

LibbyF89 January 28, 2014

Made this recipe today with several substitutions of convenience. I used 2 tbsp corn starch instead of flour, earth balance buttery spread instead of butter, as two other reviewers did I also used bouillon instead of beef broth and Gravy Master instead of Kitchen Bouquet (may have overdone it on the Gravy Master). Since I was only cooking for myself the amount in the recipe was far more than I needed, I used some of it to flavor some ground beef I was making before the thickening stage. It was great for everything! Probably would have been thicker if using flour but it worked for my purposes. Will definitely make it again.

gw33b3r August 28, 2013

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