Simple Brown Gravy

Submitted by Cypress

"This is how i make my brown gravy, and my fiance loves it this way. I hope you enjoy it too :) Mine tends to be more runny sometimes, so feel free to add more cornstarch slurry or use whatever thickening method you like. Sometimes I throw a little paprika in too, and this could easily be changed to make a chicken gravy simply by omitting the kitchen bouquet and using chicken bouillon. Also, sometimes I start the gravy by cooking the flour in the oil a little first then slowly adding water, then seasonings. Sorry for so much detail, just want everyone to know how easy it is to make yummy gravy from scratch :)"

 

• Ready In: 15mins
• Ingredients: 11
• Yields: 2 cups
• Serves: 6-8

ingredients

• 2 cups water
• 1 teaspoon beef bouillon (or to taste, I use a mix of low sodium & sodium free so I use more)
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon Kitchen Bouquet
• 2 tablespoons butter or 2 tablespoons margarine
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon onion powder

• thickener

• 2 tablespoons cornstarch
• 2 tablespoons cold water

• OR

• 2 tablespoons oil
• 2 tablespoons flour

directions

1. Boil all ingredients in a pot together, except for thickener.
2. Once the mixture boils, mix the cold water + cornstarch / oil + flour into a slurry / paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue with cornstarch, and a paste with the flour.
3. Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. If you're using flour and oil, simmer at least 5 minutes to be sure the flour cooks. Remove from heat and let cool to thicken more.

Reviews

[kris.hodges_12155422]

I needed gravy for leftover roast beef and this was perfect. Be careful not to use rounded tablespoons of beef bouillion, as I did, because it will be salty. I used cornstarch for thickener because I love the shiny, silkiness of cornstarch. I will keep this recipe for many occasions, this is very good and easy! Thanks, Cypress.

 

[scott in Camarillo]

Great recipe. Easy and inexpensive, but a bit too salty. I used Herbox bouillon, which has 28% sodium. I will look for bouillon with a lower sodium content. For the thickener, I used 2 TBS flour and 4 TBS cold water, shaken in a jar and slowly added it to the boiling broth. Next, I am am going to try substituting the 2 C of water, with 2 C of low sodium canned beef broth, and skip the bouillon altogether.

 

[Prate1]

Simply a great recipe, definitely one of the best that I've tried. Thanks!

 

[ElaineAnn]

I ran out of leftover gravy for my leftover meat pie and this super easy recipe did the trick. So easy to make and much better for me than canned gravy. Thanks for posting Cypress. Made for Pick A Chef Spring 2011.

 

[Bobby S.]

I like gravies that are bold, so I added more bouillon then added a tablespoon of soy sauce. It was great.