Lori's Beef and Gravy

"I learned how to make this dish in Home Ec. while attending German school. It's one of my kids favorite dinners. Note: This recipe ends up with a lot of gravy. I usually like that, because I can freeze some for other sauce-less beef or just over mashed potatoes/rice/noodles on a meatless night."
photo by Lorrie in Montreal photo by Lorrie in Montreal
photo by Lorrie in Montreal
photo by Lorrie in Montreal photo by Lorrie in Montreal
photo by Baby Kato photo by Baby Kato
photo by Pam-I-Am photo by Pam-I-Am
photo by MommyMakes photo by MommyMakes
Ready In:
1hr 40mins




  • Place the cubed beef in a medium sized pot. Add water. Include the bouillon cube. Cover and simmer for 1 hour.
  • Separate the meat from the broth and keep the liquid hot.
  • In a skillet on medium heat melt the butter, sauté the onions until transparent then add garlic. Continue until you can just smell the garlic aroma.
  • Sprinkle in the flour and cook until slightly brown. Using a whisk, pour in the hot broth until the sauce is smooth and thickened. Place the meat in the gravy and continue cooking covered on low for another 1/2 hour.
  • Peak in and stir every so often adding water if needed to get the desired gravy consistency that you prefer.
  • Taste for salt and pepper. add freshly grated nutmeg to taste if using.
  • I have served this over potato dumplings (packaged or homemade), rice, mashed potatoes, noodles.

Questions & Replies

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  1. I made the whole recipe with specific intentions for a second meal. I served this Friday night over noodles. The beef was fork tender and the gravy was excellent. Yesterday I boiled some cubes of potato, mixed them with beef and a can of peas and carrots; put them in a pie crust, baked, and sliced served with more gravy on top. This is the kind of food I grew up on! YUM! Thanks for posting Lori. Made for Everyday Is A Holiday.
  2. Loved it! Wonderful flavor - this is comfort food indeed! I loved the fresh nutmeg with the beef. The only problem I had was that the gravy wasn't thick enough, but I think that was my fault for using a whole large onion which must have added more liquid. I served it over brown rice in bowls and that worked perfectly. Since I'm an onion lover, next time I will increase the flour to equal the butter. This is a definite keeper, thanks Lori!
  3. Fabulous quick and easy dinner meal for our family! I used a vidalia onion and beef granulars in place of the cube (what I had on hand tonight). This turned out perfectly! I served it over brown rice and had my recipe for broccoli casserole as a side dish. Absolutely wonderful !! Thanks Lori for sharing! Made for Everyday is a Holiday Tag Game. :)
  4. just what i needed on a snowy night with a sore tooth. Next time i will add a little red wine to it for body :)
  5. Made for PAC Spring 08 SUPER simple and homemade goodness! I would definitely add some mushrooms next time.The only suggestion I have is add a step to skim off the foam that the beef produces once it comes to a boil... Thanks Baby Lori!!!


  1. This should be a 5 star on flavor, but its so thin and runny its more soup than gravy. I had to quadruple the flour (shaking it up with a little milk to add to the hot mixture once I realized that it was not going to thicken), and it was still on the thin side for our tastes. But the taste was utterly amazing. Just as rich and beefy as could possibly be wanted. I used Tones Soup Base for stock instead of the bullion cubes and browned the beef in a little oil before the first simmering.


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