Description
A rich and savory beef brown gravy made with simple pantry ingredients like beef broth, butter, and flour. Quick to make and perfect over roast beef, mashed potatoes, or meatloaf.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ½ cup beef broth (to total 1½ cups)
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour to form a smooth roux, letting it cook for 1–2 minutes until lightly golden.
- Gradually pour in the beef broth, whisking constantly to prevent lumps.
- Stir in Worcestershire sauce, garlic powder, and onion powder.
- Continue whisking until it simmers and thickens—about 3–5 minutes.
- Taste and season with salt and pepper as needed.
- For a silkier finish, stir in an extra teaspoon of cold butter at the end.
Notes
- Use beef bouillon dissolved in water as an alternative to beef broth.
- For a gluten-free option, swap flour for a cornstarch slurry (¼ cup cold water + 3 tbsp cornstarch).
- Can add soy sauce or red wine for more umami flavor.
- For extra flavor, sauté onions or mushrooms before adding flour.
- Store leftover gravy in an airtight container for 3–4 days in the fridge or freeze for 2–3 months.
- Reheat gently on the stove or in the microwave, adding a splash of broth to restore consistency.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 100
- Sugar: 1g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
