Simple beef gravy to use on meat, mashed potatoes, and rice. This article will tell you how to make it, how to store it, and how to use it in easy steps.
INTRODUCTION
Beef gravy is a warm, rich sauce that makes plain food taste better. It uses beef broth, butter, flour, and a little onion powder. You make it fast on the stove. It has a smooth texture and a deep beef flavor. You can pour it over meat, mashed potatoes, rice, or vegetables. The recipe is small and easy. It fits weeknight meals and special dinners.
This gravy also pairs well with stir fries. For example, try it with a classic beef and broccoli stir fry to add a warm sauce on the side. The sauce will not overpower the dish. It will add extra comfort and flavor.
WHY YOU WILL LOVE THIS RECIPE
This beef gravy is quick. You will love it because:
- It uses simple pantry items.
- You make it in one pan.
- It takes about 10 minutes from start to finish.
- It has a smooth, velvety texture.
- It works with many dishes.
The steps are easy to follow. Even a beginner cook can succeed. The flavors are familiar and homey. The gravy does not need long simmering. It tastes like comfort food and brings meals together.
HOW TO MAKE Beef Gravy
This section shows the main idea and tips to make the gravy thick and smooth. Keep the broth hot when you add it. Hot broth mixes better with the flour mixture. Whisk well to stop lumps. If you whisk faster, the sauce becomes smooth sooner. If the gravy is too thick, add a little hot water. If it is too thin, simmer a bit longer while stirring.
You can use powder bouillon or cubes. Both work the same way. If you use homemade beef stock, you can skip the bouillon and use 2 cups of hot stock. Taste the sauce and add salt or pepper if you want. Simple changes like a splash of Worcestershire sauce can deepen the flavor. For a richer taste, use beef drippings in place of some butter.
If you plan to mix this gravy into pasta, a creamy finish helps. You might like it with a slow-cooked pasta dish like creamy slow cooker beef pasta, where the gravy adds extra body and beef flavor. Use the same method and add the gravy near the end of cooking.
EQUIPMENT NEEDED
You need just a few tools:
- A medium saucepan
- A whisk
- A heat-proof container for hot broth
- A measuring cup and spoons
- A stove or microwave to heat the broth
These tools are common in most kitchens. Use a good whisk. It helps avoid lumps. The heat-proof container lets you heat the broth safely in the microwave. A medium saucepan gives enough room to whisk and cook the gravy without spilling.
Ingredients You’ll Need :
2 cups water, 4 teaspoons beef bouillon powder, or 4 beef bouillon cubes, 1/4 cup unsalted butter, 1/4 cup all-purpose flour, 1 teaspoon onion powder
STEP-BY-STEP INSTRUCTIONS :
Combine water and bouillon in a heat proof container. Heat the beef broth in microwave 1 minute at a time, until it is steaming hot. Meanwhile, melt the butter in a medium saucepan over medium heat, add flour and onion powder and whisk to combine. Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. This helps cook out the floury taste. While whisking, pour in hot beef broth to the flour mixture. Whisk to combine and bring to boil, reduce to simmer for 1 minute. Serve and enjoy.
HOW TO SERVE Beef Gravy
Serve this beef gravy hot. Spoon it over:
- Mashed potatoes
- Roasted or pan-fried steak
- Meatloaf
- Roast beef
- Rice or noodles
When you serve, warm the gravy again if it has cooled. Pour slowly and spread with the back of a spoon to coat food evenly. A small bowl or gravy boat works well for the table. If you use it on roasted vegetables, toss them lightly so each piece gets a thin coat. For meat, let the meat rest first, then add gravy. Resting keeps juices in the meat and the gravy adds flavor on top.
STORAGE & FREEZING : Beef Gravy
You can keep this gravy in the fridge for 3 to 4 days. Let it cool to room temperature first. Store in an airtight container. For longer storage, freeze the gravy in freezer-safe containers for up to 3 months.
To reheat, thaw in the fridge overnight if frozen. Reheat on the stove over low heat. Stir often to keep it smooth. If the gravy has thickened, whisk in a small amount of hot water or broth until you get the desired consistency. Do not boil the gravy hard, as it can separate. Gentle heat and steady whisking bring it back to a smooth texture.
SERVING SUGGESTIONS
This gravy works well with many meals. Try these simple ideas:
- Pour over hot mashed potatoes for a classic plate.
- Drizzle over a thick slice of meatloaf.
- Use as a warm sauce for roast beef sandwiches.
- Spoon on steamed rice to make a quick dinner.
- Serve on the side for dipping roasted vegetables.
For an easy family meal, serve roast beef, mashed potatoes, and a green side. The gravy ties the plate together. If you want a different touch, try it with an Asian-inspired dish like Chinese beef and broccoli on the side. The gravy can be a cozy addition to many plates.
VARIATIONS
You can change this basic recipe in small ways:
- Add garlic powder or a clove of minced garlic for more taste.
- Use beef drippings instead of butter for a stronger flavor.
- Stir in a splash of cream for a richer sauce.
- Add black pepper or a pinch of thyme for herb notes.
- Use mushroom soup or sautéed mushrooms for a mushroom beef gravy.
Each change is simple. Start small and taste as you go. These tweaks help you match the gravy to the main dish.
FAQs
Q: Can I use low-sodium bouillon?
A: Yes. Use low-sodium bouillon and taste the gravy. You can add salt later if needed.
Q: How do I fix lumps in gravy?
A: Whisk hard while the sauce heats. If lumps form, pour the gravy through a fine sieve. You can also blend it with an immersion blender for a smooth finish.
Q: Can I use cornstarch instead of flour?
A: Yes. Mix 1 tablespoon cornstarch with cold water to make a slurry. Stir it into hot broth and heat until it thickens. Cornstarch gives a clearer sauce.
Q: Can I make this gravy without a microwave?
A: Yes. Heat the broth in a small pot on the stove until steaming hot. Then add it to the flour mixture as directed.
Q: Will the gravy thicken as it cools?
A: Yes. It will thicken. Reheat gently and whisk in a little hot water if it gets too thick.
Q: Can I double the recipe?
A: Yes. Double all ingredients and use a larger pan. Cook the flour mixture a bit longer to remove raw flour taste.
MAKE-AHEAD TIPS FOR Beef Gravy
Make the gravy ahead and keep it in the fridge for up to 4 days. Store in a covered container. When ready to serve, reheat over low heat and whisk until smooth. If you need to speed up the meal, make the gravy the day before. You can also freeze individual portions in ice cube trays. Once frozen, move the cubes to a freezer bag. Use the cubes to thaw small amounts fast. Reheat a few cubes in a small pan or in the microwave until warm.
When you reheat, do not boil quickly. Slow warming keeps the texture creamy. If the flavor feels weak after storage, add a pinch of bouillon or a small splash of Worcestershire sauce to boost the taste. Always taste before serving and adjust salt and pepper.
Beef Gravy
Ingredients
Method
- Combine water and bouillon in a heat-proof container.
- Heat the beef broth in the microwave, 1 minute at a time, until steaming hot.
- Meanwhile, melt the butter in a medium saucepan over medium heat.
- Add flour and onion powder to the melted butter and whisk to combine.
- Continue whisking until the mixture bubbles and thickens, about one minute.
- While whisking, pour in hot beef broth to the flour mixture and whisk to combine.
- Bring the mixture to a boil, then reduce to a simmer for 1 minute.
- Serve and enjoy.