How to Prepare Beef Gravy

Gravy is an essential element in many dinners.

Sunday dinners just wouldn't be the same without gravy. Whether you make a pot roast, Salisbury steak, braised beef or meatloaf, gravy is an essential element in the meal. You can use a store-bought or packaged mix, but preparing your own homemade gravy isn't difficult. You just need a few simple ingredients, a pot, a wooden spoon or whisk and a strong arm for stirring. Your results will be a deliciously smooth gravy that will have your family asking for seconds.

Things You'll Need

• 2 cups beef broth or beef roast drippings
• 1/4 cup flour
• 1/2 cup cold milk or water
• Salt
• Pepper
• Saucepan
• Wooden spoon
• Whisk

Instructions

1. Pour either 2 cups of store-bought beef broth or pan drippings from a beef roast into a medium-sized saucepan. Allow the pan drippings to cool to enable the fat to rise to the surface. Skim off the fat with a spoon if you desire, although it is not necessary to do so.

2. Create a thick paste by stirring together the cold milk or water and the flour. Stir well to prevent any lumps in the mixture.

3. Heat the beef broth, or pan drippings, over low heat. Whisk the flour paste into the broth, stirring constantly. Increase the heat to medium and allow the mixture to cook until it begins to boil and bubble. Reduce the heat and allow the gravy to simmer for several minutes. Add salt and pepper to taste, pour into a gravy boat, and serve with dinner.

Tips & Warnings

• If you don't have beef broth or pan drippings available, you can add two beef bouillon cubes to 2 cups of water and simmer over low heat until a broth forms. You can also add onions, garlic or basil to the gravy to enhance the flavor.

• Use cold milk or water when you are making the paste for your gravy. Warm liquids will not absorb flour, and your results will be lumpy. Don't worry if your gravy is thin; it will thicken as it cools.

References

• Goodhousekeeping.com: Sunday Best Roast Beef
• Food.com: Beef Gravy Recipe