Beef gravy – is the most important role and the secret to making all dishes delicious. This gravy recipe is made from scratch, but without drippings. Easy and quick, prepared in just 5 minutes. Because Thanksgiving and Christmas are just around the corner. A rich, velvety, flavorful beef gravy for your roast turkey, beef steak, or mashed potatoes is a must.
Beef gravy recipe:
No drippings, just beef bouillon cubes (or powder), hot water, and the other 4 ingredients can make this gravy so delicious. I promise it’s as tasty as in a restaurant.
Why use beef bouillon cubes (or powder) instead of beef stock or broth from a foil packet? Because beef bouillon cubes (or powder) are richer in flavor than broth and stock. I don’t use beef drippings because the amount isn’t enough to make gravy and the flavor isn’t strong enough. But if you’ve excess drippings from the roast beef, you can add it to make the gravy even more flavorful.
What you need:
Beef bouillon cubes/stock cubes, unsalted butter, all-purpose flour, water, Worcestershire sauce, ground black pepper, and garlic powder. If you don’t have Worcestershire sauce, you can use soy sauce as a substitute. The main purpose is to add color and more appetite to this gravy. The garlic powder can be substituted for the onion powder.
How to make it:
First, bring a pot of hot water to a boil, add the beef bouillon cubes, stir well and set aside. Melt the butter in another pot over low heat, add the flour and stir well. Add beef bouillon water, onion powder, Worcestershire sauce, and ground black pepper, and bring to a boil. Ready to serve.
For the mushroom gravy:
Put the mushrooms in the hot pan, don’t turn them immediately, but let them fry for 2~3 minutes. The mushrooms will shrink. When the bottom is brown, stir fry them and add the butter to stir for 1 – 2 minutes. Set aside.
PRO TIP: In this way, the moisture of the mushrooms evaporates and the fragrance becomes more intense.
The rest follows the instructions for the beef gravy recipe. In the last step, add the mushrooms to the beef gravy and let it simmer on low for 5 minutes to develop its full flavor. Don’t forget to stir so it doesn’t burn on the bottom.
How to store:
I usually prepare them in advance and store them in jars in the refrigerator or in bags for freezing. They keep for a week in the refrigerator and for months in the freezer.
Adjusting gravy thickness
If you reheat it after thawing or from the refrigerator, the water will evaporate and you can add some water.
If it’s too thin, mix cornstarch with water and add it after the gravy has cooked. Don’t add it all at once, but just a small amount until you reach the desired consistency.
The beef gravy thickens when it’s cold. Therefore, it’s best if you cover the pot after cooking to maintain the temperature. You can also heat the gravy before you eat it, which will make it less thick. Don’t forget to stir it while it’s heating so it doesn’t burn on the bottom.
Take the gravy off the heat after heating so that the water doesn’t evaporate and the gravy thickens.
What is beef gravy good with?
Here are some suggestions for dishes that can be served with gravy.
Vegetables – any roasted or steamed vegetables. Baked zucchini, baked carrots, smashed fingerling potatoes.
Potatoes – mashed potatoes, French fries, smashed fingerling potatoes.
Meat – simply pan-fry chicken, pork, beef, or lamb and pour gravy over it.
Fried chicken from the store – put them on bread rolls or fried rice with beef gravy for a quick and easy meal.
Egg-fried rice – this goes well with egg-fried rice.
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Watch how to make:
Beef Gravy From Scratch.
- 2 cubes beef bouillon cube (sub 2 tsp powder), Note 1
- 2 1/4 cups (565ml) water
- 2 tbsp (30g) unsalted butter
- 4 tbsp flour, plain / all purpose
- 2 tsp Worcestershire sauce, Note 2
- 1 1/2 tsp garlic powder, (or sub onion powder)
- 1/4 tsp ground black pepper
- Heat a pot of water to boiling and add beef bouillon cubes or powder. Mix it well and then set it aside.
- Prepare another pot and melt the butter over low heat Add the flour and stir well with the butter over low heat. (Note 3)
- Pour in cooked beef broth, onion powder, Worcestershire sauce, and ground black pepper.
- Stir it well and turn off the heat when it's boiled.
FOR MUSHROOM GRAVY.
- While you're heating the pan, slice the mushrooms at the same time.
- Add the sliced mushrooms to the pan, don't turn them immediately. Let them fry for 2 to 3 minutes (Note 4)
- When the bottom is brown, stir and add the butter to stir for 1 minute. Set aside.
- The rest follows the instructions for the beef gravy recipe.
- In the last step, add the mushrooms to the beef gravy and let it simmer on low for 5 minutes to develop its full flavor. Don't forget to stir so it doesn't burn on the bottom.
- Ready to serve hot!!
Tips & Notes:
- Beef bouillon cubes (or powder) are more flavorful than beef bouillon from the package. If you want to use beef broth, the ratio is 2 cups (500 ml) of beef broth, you don’t have to add 2 1/4 cups of water from the recipe.
- The main purpose of adding Worcestershire sauce is to give the gravy a nice color and more appetite. If you don’t have it, you can use soy sauce as a substitute.
- Use low heat so the butter doesn’t burn easily.
- In this way, the moisture of the mushrooms evaporates and the fragrance becomes more intense.
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