Perfect Brown Gravy – Every Time

Little Life Bytes-Brown Gravy-Chew on This

As an ode to my hubby, I thought I’d pass along my recipe for the perfect brown gravy! He LOVES to eat hot open faced roast beef sandwiches with mashed potatoes or french fries so I’ve had to perfect my brown gravy. Because, no one should have to eat it out of a can or a jar. It’s way too simple to make, and is much more yummy. You can also make chicken gravy by substituting beef broth with chicken broth.

Let’s get it going:

1/2 a stick of butter
1/4 cup of flour
2 cups of beef stock (plus 2Tbsp. more if you are going to use cornstarch)
salt and pepper
1 Tbsp. cornstarch (if you like your gravy thicker)

Now, Start Cooking!

Melt the butter in a saucepan over medium heat
Add in the flour and whisk away until it turns into what looks like peanut butter
(2 minutes or so, just so the flour taste will cook out) this is what’s called a roux (pronounced roo)
Add your beef broth
Turn up the heat to high
Add salt and pepper to taste
Whisk, whisk, whisk until it thickens
If it’s not as thick as you like, add 1 Tbsp. of cornstarch to 2 Tbsp. beef broth in a small bowl
and stir until it is completely dissolved
Pour mixture into the saucepan, and whisk some more until it is thickened.
Take off the heat, and ladle it over your beef sandwich, fries or mashed potatoes.

Perfect, every time, guaranteed!

21 Comments

  • Brittany says:

    How big of a serving is this?

  • Angela says:

    Thank you for this recipe! I’m going to try it for Thanksgiving dinner should I substitute the beef broth for turkey drippings ?

    • s2rstudios1@gmail.com says:

      Chicken or turkey broth is a substitution, But use the drippings from the pan…that’s the best stock!

  • liz says:

    can you make this hours before serving?

    • s2rstudios1@gmail.com says:

      I have made it ahead of time…just before you serve it put it back on the stove on high and whisk until it gets back to the consistency it was when you first made it. I will say though, it is a better option to serve it as soon as you make it. Thanks for reading!

  • Sonya says:

    Just tried it tonight and it worked but i did mine in my cast iron skillet that i cooked my pork chops in

  • MaryAnn says:

    I have been making it this way since you posted this. Best i have ever had. Thank you!

  • Herb Eury says:

    I’m extremely impressed with your writing skills and also with the layout on your weblog. Is this a paid theme or did you modify it yourself? Either way keep up the nice quality writing, it is rare to see a nice blog like this one these days..

  • I think this is one of the most important info for me. And i’m glad reading your article. But should remark on some general things, The website style is perfect, the articles is really excellent : D. Good job, cheers

  • Erika says:

    Instead of butter, I used bacon drippings. WOW. Could’ve added some fresh herbs like sage and it would’ve rivaled my grandmothers’! Thank you for the inspiration.

    • s2rstudios1@gmail.com says:

      Personally, I like some herbs like sage too, but I’m making it for a persnickety eater; my husband, so no herbs : ) Bacon drippings would be good, but it will take on that flavor, so make sure that’s what you want.

  • Dorothy Koppy says:

    The one step I always do to both take out the “raw” taste of the flour and to deepen the color, is to brown the flour as the first step. Flour burns fast so “cook” it over medium high heat stirring constantly. It browns very quickly so don’t leave it alone! Brown to a caramel or deeper color – to your taste. I use about 2 – 3 tablespoons of flour to 1 to 1 1/2 cups of broth. This makes a nicely thickened gravy and eliminates the need for cornstarch. Another good item to have in your refrigerator is “Better Than Bouillion Beef and/or Chicken Base.” Rather expensive but you only a dab for extra flavor. Too much will be salty.

    • s2rstudios1@gmail.com says:

      You do not necessarily need cornstarch with this recipe. It really does come out a very nice consistency. But, for those who like a thicker gravy, a little cornstarch will do the trick.

  • Lysa says:

    Is beef broth different than beef stock? And how much pepper and salt?

    • s2rstudios1@gmail.com says:

      Stock is stronger than broth. You can use either. And, the amount of salt and pepper depends on your taste! Put a little in first and taste. ou can always add more, but you can’t take away.

  • Lori Johnson says:

    I love lots of gravy on potatoes, sandwiches, noodles, anything that takes gravy. This does sound so good and easy. Thanks for the recipe.

  • Sheila says:

    Would this work with beef consomme instead ? I like the stronger flavor.

Leave a Comment