Beef gravy or beef gravy is easy to cook as long as you have beef and thickener. Traditional beef gravy is made from dripping meat on a baking sheet or chopping beef, but you can make beef-flavored gravy using just beef stock – and in this guide, you'll find several methods for making a variety of beef gravy. But remember: Once you make it, you won't want to buy it again!
Ingredients
Produces about 2 cups (500 ml) of gravy
Gravy from Drizzle Roast Beef and Maizena
- 2 Tbsp (30 ml) dripping roast beef on a baking sheet
- 2 Tbsp (30 ml) cornstarch
- 1/4 cup (60 ml) water
- 2 cups (500 ml) beef stock
- Salt and pepper to taste
Gravy from Drip Roast Beef and Flour
- 2 Tbsp (30 ml) fat from dripping roast beef on a baking sheet
- 1 to 2 Tbsp (15 to 30 ml) flour
- 2 cups (500 ml) dripping roast beef on a baking sheet plus broth
- Salt and pepper to taste
Gravy Beef Flavor
- 1 1/2 cups (375 ml) water
- 3 tsp (15 ml) beef stock granules
- 1/4 cup (60 ml) all-purpose flour
- 1 medium size onion, sliced
- 1/4 cup (60 ml) butter
Step
Method 1 of 3: Gravy from Drip Roast Beef and Maizena
Step 1. Pour 2 Tbsp (30 ml) of roast beef liquid into a small saucepan
Once you have finished grilling, cooking steaks or other pieces of meat, scoop out 2 Tbsp (30 ml) of the liquid in the pan. Put it in a small saucepan.
- Warm the liquid in a saucepan by heating it on the stove over low or medium heat.
- Take the liquid but avoid the fat.
- Note that this type of gravy can be made after you have cooked the meat, not before.
Step 2. Mix cornstarch with water
In a separate bowl, mix 2 Tbsp (30 ml) cornstarch with 1/4 cup (60 ml) water. Stir until slightly thickened.
Use cold water. The temperature is not important but a little cooler than room temperature
Step 3. Put the cornstarch solution into the pan
Pour the cornstarch solution into the saucepan with the liquid from the roast, stirring until smooth.
Continue to stir over low heat until the gravy is clearly thickened
Step 4. Slowly stir in the beef broth
Pour approximately 2 cups (500 ml) of beef stock into the pot little by little, stirring constantly.
- Alternate between adding stock and stirring. You'll get a good consistency if you add the broth little by little.
- If the gravy starts to get thinner than desired, stop adding the stock and let it simmer over low heat, stirring constantly, to evaporate some of the liquid.
- This step takes at least 5 minutes.
- You can also use water, milk, cream or a combination of these instead of broth.
Step 5. Season with salt and pepper
Sprinkle salt and pepper into the gravy and mix well.
Salt and pepper should be added depending on your taste. If you're not sure how much, try adding 1/4 tsp (1.25 ml) ground black pepper and 1/4 tsp (1.25 ml) salt
Step 6. Serve immediately
Remove the gravy from the stove and spoon it into the gravy bowl. Serve with other dishes.
Method 2 of 3: Gravy from Drip Roast Beef and Flour
Step 1. Pour the roast liquid into a measuring cup
After grilling the meat, pour the liquid from the pan into the measuring cup.
- You can also use a fat separator if you have one. Otherwise, a measuring cup is best used. Use a measuring cup that can hold at least 2 cups (500 ml) of liquid.
- Note that this recipe for beef gravy can be made if you roast beef that produces enough liquid.
Step 2. Separate the fat
Remove the fat from the surface of the liquid using a spoon. set aside 2 Tbsp (30 ml) and discard the rest.
Transfer 2 Tbsp (30 ml) of fat to a small saucepan and set aside
Step 3. Add the broth to the liquid
Pour enough stock into the liquid to make 2 cups (500 ml) of liquid.
If desired, you can use water, milk or cream in place of the stock, but the stock will produce the strongest beef flavor
Step 4. Mix flour and fat
Add 1 Tbsp (15 ml) of flour to the fat (which was set aside earlier) in a saucepan and cook over medium heat until soft.
- Stir in flour and fat until well combined.
- The combination of flour and fat is referred to as a roux.
- For thicker gravy, use 2 Tbsp (30 ml) flour.
Step 5. Add the liquid little by little
Slowly add the roast liquid and stock to the roux, stirring constantly to prevent lumps.
If possible, stir and pour at the same time to get a good gravy consistency. if it is difficult to do, and can do it alternately, adding liquid and stirring it
Step 6. Thicken the gravy
Bring the gravy to a boil and stir until thick.
Don't cover the pot
Step 7. Season the gravy
Add salt and pepper to the gravy, to taste. Mix well.
If you're not sure how much, try adding 1/4 tsp (1.25 ml) ground black pepper and 1/4 tsp (1.25 ml) salt
Step 8. Serve while warm
Pour beef gravy in a gravy bowl and serve with other dishes.
Method 3 of 3: Gravy Beef Flavor
Step 1. Heat 2 Tbsp (30 ml) butter in a small saucepan
Place the pan on the stove over medium heat and let all the butter melt.
- Proceed to the next step as soon as the butter has melted. Don't let it sit too long after it smokes or sizzles after the butter has melted.
- You can also use a medium skillet instead of a small saucepan.
- Note that this version of beef gravy can be cooked even if you don't roast beef. Therefore it is suitable to be served with sprouted potatoes or other beef dishes.
Step 2. Cook onions in butter
Add the chopped onion to the melted butter in a saucepan and stir constantly for a few minutes.
- Use a heat-resistant flat spatula to stir in the chopped onions.
- Cook the onions for 2 to 3 minutes until tender and translucent. Do not cook onions until brown or charred.
Step 3. Add the remaining butter and flour
Place the remaining 2 Tbsp (30 ml) of butter in a saucepan and let it melt. Immediately after melting, add 1/4 cup (60 ml) flour and stir.
- The combination of butter and flour or flour with other fats is referred to as a roux. This is an important component to produce a thick gravy or sauce.
- Make sure the onions, butter, or flour are mixed well. Don't let any lumps of flour remain.
Step 4. Stir in the water and beef broth
In a different bowl, mix boiling water and beef stock powder. Stir the stock powder into the water until it dissolves.
You can use 3 beef stock cubes or 3 tsp (15 ml) beef stock powder
Step 5. Add the stock solution to the roux
Stir the stock solution into the butter, flour and onions in a saucepan. Stir the ingredients as you pour the broth to prevent lumps from forming.
- If you can't pour and stir at the same time, do this alternately, pouring in the stock and then stirring.
- Try to keep the consistency when adding the broth.
Step 6. Cook until thick
Bring the gravy to a boil over medium heat and cook for a few minutes.
- Stir the gravy several times as it cooks.
- Don't cover the pot.
Step 7. Serve warm
Spoon the gravy into a gravy bowl or other serving. Serve with other dishes.
