Brown Gravy

This easy to make Homemade Brown Gravy is made with beef broth and a flour roux. You do not need any neat drippings for this recipe! Enjoy it over beef or mashed potatoes!

I love gravy with my mashed potatoes. I prefer gravy on them over butter and sour cream.

The best thing is, you can make this gravy anytime because you do not need any drippings from meat.

This Homemade Brown Gravy is made with beef broth and is super easy and delicious!

How to make Homemade Brown Gravy:

Gravy is typically made with the drippings and leftover juice from cooking meat. Typically, brown gravy is made with drippings from beef. I

love having gravy with my mashed potatoes. Sometimes though, you just don't have drippings ou can use. Buying a jar of gravy is not as good as making it homemade. So, this recipe uses Beef Stock to make a great and flavorful brown gravy.

Start by making a roux with butter and flour. Then you add your beef broth slowly, stirring constantly so it can thicken. Add your seasoning and spices once it has thickened properly. Serve over beef or mashed potatoes!

Ingredients:

• Butter - I used salted butter. If you want to use salted butter I would use less regular salt.
• All-Purpose Flour
• Beef Broth
• Garlic Powder
• Onion Powder
• Salt. &Pepper

Directions:

Step One - Melt butter on medium/low heat in a pot then add in flour. Whisk continuously until a roux is formed.

Step Two - Slowly whisk in broth. I add in about a ½ cup at a time making sure to whisk it continuously until smooth then add more in and repeat until all broth is in and your gravy is smooth.

• Tip: this recipe can be made with or without drippings. You can use 3 cups broth or 3 cups drippings. If you only have 1 or 2 cups just add broth to is until you get 3 cups total

Step Three - Season with garlic powder, onion powder, salt, and pepper.

Step Four - Bring your gravy to a boil and allow to boil while mixing for 2-3 minutes until thickened and smooth.

Step Five - Season more if needed and then serve.

What is a roux?

I use a roux for the thickening agent of the gravy. You use equal parts flour and a "fat," in this case the butter.

Slowly heat them up, while stirring continuously to get it to thicken up. You could use vegetable oil instead of butter, but butter has a very nice richness.

Once it is mixed and like a thick creamy consistency is when you will add the beef stock or drippings if you use those. I use a roux for both ways to make gravy.

Can I use beef drippings in this recipe?

Yea, you can use beef drippings for this recipe. If you have some juice and drippings from a roast, you cooked that would be great.

Use the same amount of drippings as you would the beef broth.

Try some of these mashed potato recipes with the gravy:

Make Ahead Mashed Potatoes - These Make-Ahead Mashed Potatoes are perfect for holidays! Make them the day before and just reheat the next day.

Slow Cooker Mashed Potatoes - Ready to try my favorite side dish made in your slow cooker! These Slow Cooker Mashed Potatoes are super easy to make and taste great, plus no boiling beforehand.

World's Best Mashed Potatoes - This is a recipe you will want to try! The World's Best Mashed Potatoes, simple to make and of course tastes amazing! Make sure to give this recipe a try asap!

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