How Do I Make Beef Gravy
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08/27/2007
a very elementary and delicious gravy. Nonetheless, you lot do have to prepare this in a certain society. Commencement, use half the butter to sautee the onions until transluscent. Add the other half of the butter then the flour to make the roux. The all-time way to make a expert roux is to use a whisk. Then, add the water and beefiness bouillon and keep to whisk until desired color and consistency. If the onions are finely chopped and cooked for the right corporeality of time, you don't fifty-fifty find them in the gravy - they only melt away.
03/20/2005
Adept recipe, but like the others I changed the way I made information technology, not the ingredients I used. I sauteed the onion in the butter first, so I added the flour to make a roux. I browned the roux to give my gravy some color. Then I added the bouillion and the water. I used to 2 packets of beef boullion in mine, which I scaled for 2 people. Worked out well and tastes slap-up!
01/08/2007
What a wonderful, like shooting fish in a barrel way to make gravy! It is specially nice to make with something like meatloaf, when you may not have beefiness drippings immediately available. I used 2 cups h2o to four boullion cubes, which worked perfectly. Added black pepper to taste, along with some Worcestershire for colour and flavor. Make certain you brand the roux get-go (cook the butter and flour together) and so it will first to brown, then add the onions and the other ingredients.
01/26/2004
Very tasty only suggest the post-obit: was likewise salty so I diluted it with more water; directions didn't signal whatever item way to put together and then make sure you do and then in this gild to avoid lumps: cook butter, add together flour and onion, mix together boullion and water and add to flour & butter mixture stirring constantly over medium loftier heat.
eleven/04/2002
Excellent afterwards making a few changes! I like our gravy "browned" as it is in the packets you buy at the store. I put the flour in a hot saucepan and stirred information technology on medium heat until medium brown (don't burn!). In a seperate sauce pan I heated the butter and sauteed the onions until soft, then added the flour and 2 packets of bouillon. Adding the water slowly and whisking constantly stops it from sticking.
07/21/2005
I take always tried making a good gravy and this was wonderful. Very like shooting fish in a barrel and very tasty. I will always use this recipe from now on. Simply like the other reviews melt butter, add flour then onion then mix together the boullion and the water and then pour with the butter mixture and only apply 2 cups of water and four bouillons and you lot won't be disappointed with the results. Thank you lot very much nosotros all enjoy this wonderful gravy.
12/26/2010
First-class and easy gravy. Onions are key to the flavor. Best to saute the onions in the butter then apply Wondra flour which mixes quickly without lumps to brand a roux. Then add the broth and cook to thicken. I used canned beef broth and it came out fantastic for Christmas dinner.
08/29/2005
This gravy was fabulous! I didn't have an onion so I used one tablespoon of onion powder. I took communication from other poster's reviews and fabricated a roux. I also used two cups of water for iv bouillon cubes. I could see that the gravy was going to be pretty light in color, and so I added a lilliputian bit of Kitchen Bouquet to reach my desired color. The flavor, thickness, and colour were all wonderful. I'll definitely be using this recipe again, of grade with my own adjustments.
11/07/2005
This is a very easy recipe for gravy. I don't add quite a whole onion, maybe a 1/4 of a large one. The only variations I used was a can of beef broth, and no boullion or h2o. I've also added 1/3 cup sour foam to the gravy to cascade over Weinerschnizel.
11/07/2001
I made this gravy recipe with chicken bouillon instead of beef bouillon and it was great. Serve on superlative of roasted chicken and mashed potatoes with corn on the cob and biscuits on the side. YUM!!
09/18/2011
Succulent. I followed another reviewers advice and sauteed onion in butter first until tender, and so i whisked flour in to brand roux. Then water and bouillon. I used almost 2 1/ii cups water though because gravy besides thick. Even my picky son loves information technology. Thanks for recipe Sal!
04/01/2008
This was fantastic! I used reconstituted instant minced onion instead of fresh because my son has a thing almost onions. I also substituted a prissy cabernet instead of 1/three of the h2o. My son came back for seconds AND thirds! This is very like shooting fish in a barrel to brand and tastes great. Cheers!
04/19/2002
Overall very expert but I had to doctor it up a bit. Considering I have to lookout sodium in my diet, I used depression-sodium bouillon and no-salt butter. Cuts the sodium down from 2,700 + mgs. to about fifteen mgs. Because I was using a deadening cooker, I doubled the recipe, cooking on the stove peak first, then added a jar of beef gravy (this should have intendance of the lack of common salt flavor) just plant I had the opposite problem of the previous reviewer. It was manner too sparse. I sprinkled several Tbsp. of corn starch and that seemed to have care of the trouble. I added most ane-1/4 lbs. of cubed beef and ho-hum-cooked for several hours, and then served over mashed potatoes. Delicious!
10/22/2012
Nice and uncomplicated. easy to adjust for chicken or pork1
09/05/2011
Outstanding! I doubled the recipe. Used beef goop in place of water and ii burgoo cubes. Sauteed 1/2 cup finely chopped onion in one-half the butter. Then added remaining butter and flour to brand a roux every bit stated by other reviewers. I did salt and pepper to taste. Will make once again and once more! This has been printed and added to my recipe volume of favorites. Thanks Sal.
01/xviii/2011
very like to the gravy i've been making for yrs...i use bisquik and milk though...practiced stick to your ribs gravy
03/07/2012
I am on a special diet and made some simple changes to reduce the salt. Like many others I sautéed the onions only in coconut oil instead of butter (Coconut oil helps reduce cholesterol). I then made the roux with the flour. Instead of bullion I used beefiness base of operations to reduce the table salt. For added flavor I added some burgundy powder I constitute at my local spice shop.
02/21/2012
This was very adept gravy. I made information technology the mode inguri suggested. My girlfriend added some gravy primary to the mix though. She's always stepping on my toes, zippo I practice is practiced enough for her.
02/23/2012
This was groovy! I needed gravy for my beefiness and noodles and this was it. I sauteed the onion in butter, added flour to dark-brown just equally the others suggested, only I used i ane/2 cup broth from the roast in identify of the water- PERFECT!
06/02/2011
really expert loved it makes the best gravy for beef stew
11/09/2009
Awesome... I did chop the onions every bit small as I could and sauted them in the butter then added the flour and and so the boullion/water mix. Turned out better than my family'south passed downwards recipe.
01/xxx/2012
Unproblematic and makes a fine gravy! Made as directed only omitting the onion as the kid doesn't like them. Thanks!
10/02/2011
not really crazy about this recipe. We like a darker brown gravey.
05/02/2011
I accept been making this gravy for years. the only addition is Gravy Master about a teaspoon. To requite information technology a rich brown color. Likewise attempt mushrooms.
12/25/2010
For the life of me I can't effigy out why some people'southward photos testify white gravy! I fabricated this because I fabricated a roast and didn't have whatever beef goop or very many drippings to use for the rue. I followed the suggestion to brown the onion showtime and using my microplane (nutrient rasp) to make sure the onions were fine plenty and they definitely were. I added three cups of h2o and four burgoo cubes as another reviewer suggested and permit that come to a boil while creating the rue in a small saucepan. If you permit the butter and flour get really browned up that will add color to your gravy, as volition the bouillon cubes. I added the rue to the broth, whisked it up to make sure there were no lumps and left it boiling on the stove for about 15 minutes so it would cook downwards. I also somewhen added a few tablespoons of drippings from my roast, which I'thou certain added a slap-up flavor, simply even without it I think this gravy is pretty solid. (Solid in quality, non in viscosity.)
03/24/2013
Succulent and easy to make, my ii favorite things. This recipe was great on its own without any modifications. Will definitely be making this again. Adept goodbye store bought gravy.
01/30/2009
Great in a pinch.
05/06/2011
Wow, great recipe! I followed other suggestions of cooking the butter and flour together first after the starting time batch didn't turn out. I used garlic pulverisation and onion powder for gustatory modality and besides a bit of Worchestershire (spelling?) sauce.
01/18/2011
As far as colour for whatever beefiness based dishes I've e'er relied on a product available in most all food stores...Kitchen Boutonniere. It'south what my Mom e'er used and adds some taste and rich color to beefiness based dinners. Takes very little. Utilize it as well when I melt a roast and spread over exterior of meat before cooking.
05/09/2011
Used Actress Virgin Olive Oil instead of the butter and information technology was really practiced. Volition use this when I need a gravy and don't have enough drippings.
12/15/2008
My husband declared this the best affair to come from my kitchen. I cut up leftover pot roast into the gravy and served information technology over a bed of rice. Wonderfully flavorful, it's even amend the next day.
11/19/2011
Nice recipe to have in your file. I thought I had some beef bouillon in the cupboard but, at that place I go thinking again! I used a can of beef broth and half of a large onion and followed the recipe. My guest actually loved it! I made this to go with the Meatloaf Cordon Bleu from this site and information technology was a great pairing of flavors. Next time I would use the beef broth plus 1 or two tsp of bouillon for a richer beefiness taste.
12/21/2011
Pretty adept. I may cut dorsum on the flour by about a tablespoon next fourth dimension though. My seven-yr-sometime girl loved information technology on her mashed potatoes.
11/twenty/2010
I used onion powder instead of real onion. AMAZING!! This volition exist my gravy recipe FOREVER!!
04/04/2013
For what information technology is, 5 stars. I did saute the onion in about one T of the butter and then melted the residuum, added the flour, h2o and used beef base.
03/13/2011
This is uncomplicated, only definitely non a gravy as listed. I made a meatloaf and had no meat drippings, so I was looking for a quick subtitute gravy. Based on the melt temperature and the ingredients it ends upward every bit flour thickened hard onions. I did only half the onion as it seemed similar quite a bit, merely that wouldn't alter the texture. To thin information technology out I had to adjust information technology by calculation quite a bit more water and then simmering on (low) until the onions had fourth dimension to soften. Information technology worked, we ate it, simply it was only acceptable and I found information technology to be extrememly salty.
01/04/2010
Calling all GRAVY CHALLENGED cooks! This i is for Us!!!!! Easy, skilful, and fool proof. No lumps! Follow the recipe....dump all of the ingredients in a pan, rut over med estrus until it boils and thickens. I didn't add onion....didn't have one....so I tasted and seasoned as I went along. Recall I used a little onion salt, pepper, and a wee splotch of worcestershire sauce. Cheers, SAL....nifty recipe!
03/xx/2011
Although I think this recipe would be crawly as is, some small tweaks ensured I'll never buy prepared beef gravy again. I cut back the water to 1-1/4 cup, cut the onion back to about one/4 of a large onion and stirred in 1/3 cup of sour cream afterward thickening. Served with pot roast and vegy'due south. Delicious and very quick and easy!
01/25/2012
Quick and taste practiced. Easy to fix for ii.
eleven/eleven/2009
I can't believe how succulent this gravy is! I made information technology two nights in a row. I used i ane/2 cups water, 3 beef bouillon cubes, one/4 loving cup flour, one/four cup butter and pepper, garlic powder and onion powder to taste. Very good considering the ease of preparation. I similar mine over rice with a beefiness patty. A few shakes of Worchestershire sauce in the gravy adds a nice richness as well.
eleven/21/2013
What an AMAZING recipe! I made this terminal week following the directions to the "t". I was amazed at how simple it was to brand with all the ingredients I had on mitt. This week I changed the bouillon from beef to chicken and it was just as astonishing. Side by side week is Thanksgiving and I must find some turkey bouillon! There is never enough gravy for leftovers. This twelvemonth will be different! Thank you Sal for sharing your AMAZING recipe and wishing you the best for the holidays!
03/xv/2010
Just made this gravy and it was Style better than I expected! I made a meatloaf using the Lipton Onion Mushroom soup mix, except I use real pieces of ripped up staff of life instead of staff of life crumbs. Then I followed advice from others here and used beefiness broth for gravy rather than water and buillion. I cooked onions in butter, and then fabricated the roue by adding remainder of butter and the flour. I added the beefiness goop and pan drippings from the meatloaf to roue. I used some of the beef broth from the tin and mixed with flour, then added that to gravy to further thicken it. I added a lilliputian Worchestershire, table salt, pepper, and nuance of onion powder. Wonderful! Will brand with meatloaf from at present on. Had hot meatloaf sandwiches and mashed potatoes and even my seven year former loved it! Thank Yous!
12/02/2005
This was not what I was looking for. I like beefiness gravy that looks like beef gravy (dark brown) and not like chicken gravy. Too, the flavor was off, too salty.
08/01/2012
This but didn't work for us at all. I followed the recipe, merely using the classic roux method. My husband asked "where's the beefiness?". This tasted to me similar a canned onion gravy. He did say it was ok over mashed potatoes, simply asked me not to make it again.
eleven/25/2008
This was exactly what I was looking for. A quick, simple and delicious gravy to go over beefiness tips with onions & mushrooms along with mashed potatos. Thanks for submitting this recipe, it was perfect for my needs.
12/xiv/2007
My get-go fourth dimension making gravy from scratch. This was excellent!! Everybody loved information technology. Give thanks yous.
07/03/2011
neat. sauted onions in butter and and then added flour and made a rue. brownish rue lightly. used canned beef broth and teaspoon tones beef base of operations.
10/24/2008
Personally, I didnt like this recipe (almost) every bit is. I dont practise onions, so I used onion powder. And oddly enough, although information technology had tons of flavor, it seemed bland. And then peradventure next time I'll add some garlic or seasoned salt. Maybe add some kind of meat drippings too. I know it's foreign to say that it has flavor simply information technology's bland, simply that's the only fashion I can call back to describe it. SUPER easy to make, I personally just think it'south missing something.
06/nineteen/2012
Terriffic! Did this in these steps: Sauteed the onion then removed it from the pan the melted the remaining butter and slowly added the flour stirring until browned lightly similar a roux, then added the water & bouillion...mmmmm... Wonderful! THNAKS!
05/08/2012
Good gravy, like shooting fish in a barrel to make.
10/02/2010
in a compression...and a very grateful for this recipe. I made a roux with the butter/flour and then slowly added beef broth instead of bouillon. Was not salty and had the consistency of canned gravy (thick). The simply downside is it isn't very beefy.
05/04/2008
I made this recipe to include into a Swiss Steak recipe that called for jar gravy. I had all the ingredients so I just made it from scratch instead of ownership it. It turned out great. I loved the sense of taste. I will brand this again for other dishes!
10/14/2004
Quite expert, as long as you do the onions, butter, and flour first and then add the other ingredients. I likewise added a little meat juice from the meatloaf I made, and it came out yummy!
09/14/2011
This was a very swell gravy!! The simply affair i did that was unlike was that i used cake flour it creates a smoother gravy
07/01/2004
Better than canned gravy merely of course it tin't compare to gravy made from meat drippings. If I make this once again I'grand going to try adding some spices. It needs more than merely the onions.
11/xi/2010
If you don't like crunchy onions in your gravy, saute' them beforehand. Also, I combined a loving cup of hot water with a cube of beefiness bullion, chilled information technology, mixed the flour into the cold goop, then added the butter (which i melted in the microwave beforehand) and the pre-sautéed chopped onion. I also ended up calculation a decent amount of salt (but i have a salty pallet) and some blackness pepper as well. I then microwaved that uncovered for xxx seconds, stirred information technology, and microwaved another xxx seconds, stirred once more, and permit it go another 30 to bring it up to temperature. So quick and easy, and very tasty!
01/26/2012
I dearest this recipe! Thanks i added a few things just to spice it upwardly i added pepper, garlic and chicken and seafood seasoning to the onions only a little to give them some flavor. i added extra onion and made sure they were prissy and done since we dear onion! fabricated home made mashed potatoes and some steak covered in gravy came out perfect!
ten/x/2011
Perfect for my steaks simmering right now with this every bit it will be perfect for my rice every bit well. Taste teste and well, I forgot the packet at the store, found this...I volition completely FORGET the packets from at present on. Thanks so much for this easy recipe and flavor.
11/20/2010
Very good gustation! We served it over hamburger patties and rice. The only thing I changed was that I used dehydrated onions about four tbsp instead on fresh cut onion which softened nicely.
01/16/2010
crunchy and flour-y. Read reviews before making this! But I like that I had all the ingredients on hand. Information technology will work in a pinch but I'd never serve information technology to anyone. I recall the order you cook information technology would make a large deviation. Next time I'll definitely make certain the onion is cooked before calculation flour and water.
eleven/01/2010
What a great recipe! I made this exactly as written, (just using 1 bouillon cube per teaspoon of bouillon) and it turned out super. I used this on a steak pot pie (adapted from the Leftover Pot Pie from this site) and everyone loved it. I have also substituted craven burgoo for beefiness and it was but as good. Great recipe.
04/16/2002
Gravy was very quick to make and was very easy! However, the end was upshot was very salty, perhaps add a little less bouillon. For 2 people, cut the recipe in half. I too had to add together a little more h2o because it was so thick. I will make again with these changes.
12/06/2006
Basics are best. I utilise this recipe quite often because I don't actually similar the packets. (only apply them when it is hubby's plow to cook). I reduce the amount of onion but a little considering information technology was also stiff the get-go time. Cheers for the post.
10/15/2011
Made with canned beef broth and the drippings from a roast - wonderful season.
eleven/thirteen/2011
My go-to gravy! I use craven bouillon considering its what I ever have on hand. Fifty-fifty when I use only a 1/2 an onion it even so comes out perfect every fourth dimension.
03/04/2012
Delicious! This gravy has and then much flavor. I did follow the suggestions from the other reviews. I will definitely try this with chicken bouillon for a yummy chicken gravy. Thank you for the recipe!
02/12/2007
Very tasty gravy. I ordinarily just use butter/margarine on my mashed potatoes since I am non a large gravy fan. But I couldn't become plenty of this! I only threw everything in a pan (didn't read the reviews that said to brand a roux beginning) and it turned out just fine. Ran it through a strainer though to take out the onion pieces, the flavor is plenty without having to eat the pieces too. I besides would suggest using a very small onion.
12/nineteen/2006
I loved this gravy!! It was so good and I will for sure make it again. Information technology was pretty thick...only even so deserves five stars.
12/29/2011
My husband loves gravy on his tater and fries. This is an easy gravy and lots of flavor.
08/26/2004
Really liked this recipe. It was VERY simply and got rave reviews from my family. I used ii cups of h2o and four beef bouillon cubes.
02/17/2008
Very adept. I added some pepper, and also a bit more water. I used reduced-sodium boullion.
09/thirteen/2011
This was not to my liking.
04/16/2002
Gravy was very quick to brand and was very like shooting fish in a barrel! However, the terminate was result was very salty, mayhap add a fiddling less bouillon. For two people, cut the recipe in half. I also had to add a little more h2o because information technology was so thick. I will make again with these changes.
01/05/2005
Served this gravy with leftover roast beef and mashed potatoes concluding dark and it was terrific - very piece of cake and delicious. Thanks.
05/04/2014
This was very tasty.
06/16/2014
Pretty tasty. I think I volition use merely half the onions next time. Went well with egg noodles and Italian meatballs for a quick meal.
08/22/2009
Perfect for poutine! We loved this recipe. Browned the onions in butter added flour and made a roux. Mixed the bouillon and water together then added to the roux. Simmered for x minutes. MMM
02/28/2005
This is a great recipe. I take also made it with chicken burgoo and it was great too! Yous tin can't get wrong!
09/17/2013
I boiled the water and bouillon first, (2 c water, two soft beef bullion), I added the 1/iv stick butter and so 1/iii c all purpose flour, pepper to taste. This was the all-time gravy I e'er made, t is much better than the envelope gravy when your in a demark. Oh, I didn't use onions because my hubby hates them, yet a astounding recipe! :)
08/20/2013
i have been trying for some time at present to main homemade gravy information technology tastes so much improve than store bought so i institute this recipe my hubby want going on and on how good it was and it was yummy i made mashed potatoes from a recipe here and let me tell you lot they were delicious
10/xiii/2008
I used 1/4 loving cup flour and 1/4 cup butter to make the roux. Per other suggestions I added ii cups of water and four burgoo cubes and brought to a boil. Then I simmered for 15 minutes. It was actually proficient!
04/12/2009
This is a really good beef gravy recipe. Like others, I cooked the flour with one-half of the butter to make a roux commencement. For a more bootleg taste, skip the bouillion and use beef broth instead (Swanson makes a good one). Utilise two cups of beef broth, adding it slowly while stirring to the roux. Melt until information technology thickens, stirring to foreclose burning. Season to taste. This makes a squeamish thick, flavorful gravy without all the fuss of straining pan drippings.
06/12/2009
Peachy gravy recipe. I have never been able to make one I've liked, until now. I halved this since I was only cooking for myself. I also used canned beef stock instead of the water and bullion. I didn't dark-brown the onion showtime, I only put everything in together, and information technology turned out great and was super fast! I served information technology over rice.
03/03/2011
We made a beef roast that did not produce much juices, so I was happy to find this recipe. Fabricated it as written except I subbed dried onion for the chopped onion. Added the juices we did have from the roast and so ran it all through a strainer. The gravy was great in a pinch. Cheers for such a helpful recipe.
08/21/2013
super easy! I did add some milk to my h2o... :D
10/27/2004
Tasty! I used it in shepherd'southward pie. A expert simple beef gravy. (I don't make gravy very often and I was agape it would never smoothen out from a large lump.. just it did :) simply be patient!) I used one boullion packet.
08/01/2011
This was very tasty. I was surprised at the amount of butter, merely that's probably why information technology tasted so darn good. Thanks!
07/25/2014
Used the "basic" of this recipe this evening. I am not a fan of bullion and used beef broth instead. Sauteed the onions in the butter, added beef broth to the flour and mixed very well. Put broth in with the sauteed onions, added the flour mix and as I was taught past my shine grandmother-in-law..... you MUST boil the gravy for at Least a minute to get rid of the flour taste. So I added some gravy main for added color. VERY very good on the fly gravy. This volition be my mainstay recipe for when I dont have drippings to make real gravy. I prefer the goop over the bullion so I can control the table salt.
01/24/2009
This was my kickoff beef gravy and information technology came out awesome! I made it for meatloaf and buttery mashed potatoes, and everything went really well together.....I chopped up 2 decent slices of onion, and that was enough to give the recipe good flavor. Next time I might endeavor to use two teaspoons of boullion instead of 3......I can always add some other one if it's non salty enough(I used the boullion cubes, and iii seemed like it might exist a niggling much)
05/25/2004
This is an excellent, simple beef gravy recipe. Follow the advice of other's and add ingredients as they have instructed (butter & onion, and then flour, etc.) and information technology should turn out polish. Information technology really has excellent flavor. Give thanks you.
02/12/2015
Perfect. I didn't use onions. I made a roux with the butter and flour then added the beefiness broth. Wonderful with meatloaf and mashed potatoes.
10/10/2009
Super yummy and unproblematic!! I used chicken goop instead of bouillon cubes and onion powder vs. real onions. Turned out great!
02/12/2010
This was so like shooting fish in a barrel and succulent! I will never buy canned gravy again!
08/eighteen/2008
Good basic recipe. I browned the onion in the butter earlier adding the flour to make a paste. Then I added the stock slowly while I whisked it. Came together nicely and a very authentic gustatory modality!
11/xiv/2009
Fabulous gravy. I typically buy a can or powdered gravy when I am not roasting but that has all changed. I will exist making my gravy from scratch from now on!
03/25/2010
Great recipe for a last minute gravy without having any natural meat juices available. It is thick, but I added a bit of water to thin the consistency. I also used onion juice instead of the onion, for a smoother gravy.
02/17/2008
Very proficient. I added some pepper, and too a bit more water. I used reduced-sodium boullion.
02/26/2009
Wow, I had no idea making gravy was And then easy! It tasted keen too, non bland at all :)
10/20/2009
Amazingly simple - bang-up piffling quickly recipe! I commonly make a roux and do this in order, but you don't have to. Just throw it all in and use a whisk until its thick and smooth.
Source: https://www.allrecipes.com/recipe/20938/simple-beef-flavored-gravy/
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