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!