This Brown Gravy is easy and simple; the need for no drips! It’s prepared with bullion and broth from beef, which gives it a delicious flavour and can be prepared in less than 10 minutes. It’s a great accompaniment to any meal or atop the mashed potatoes you’ve piled up.
I love potatoes and meat to eat for dinner. I grew up in a region of America where this was a typical food, and I enjoy the combination! The gravy is delicious over delicious and tender stew, a bed of mashed potatoes, or even meatloaf!
Brown gravy ingredients include flour, stock of beef as well as butter.
Beef broth or beef stock Choose a high-quality beef broth or beef stock. Be sure to check the ingredients, and stay clear of products with artificial flavours or ingredients.
Flour: Use all-purpose flour.
Butter: You can choose to use salted or unsalted butter.
Spices: Garlic powder, onion powder, bay leaf.
HOW TO BREAK BROWN GRAVY
The butter should be melted in the pan of a large size, and then add the flour. Mix continuously for two minutes until a smooth paste develops, known as”Roux.
Incorporate a small amount of beef stock one at a time, then stir it vigorously into the Roux until it’s smooth and without lumps. Incorporate the remainder of the soup, onions, powder, garlic powder and bay leaf.
Cook until smooth and thick in about 3 minutes. Check the taste and add pepper and salt. Enjoy!
Brown Gravy Recipe
Trust me when I say that I’m not flimsy about gravy. Since I’m a chef, I plan on combining this recipe with anything. Therefore, when I shared this recipe, I knew it needed perfection.
It’s flawless. NO DRIPPINGS are necessary! (But there’s no doubt you can choose to do it.)
The recipe is available and included in The Cozy Cookbook on page 238!
Utilizing the Roux instead of. a Slurry to Gravy
There are two basic ways to create a thick and delicious gravy. Let’s look at both methods and why I chose the slurry method for this recipe.
What is a ROUX?
Roux is a mix of fat (drippings) whisked together by flour. It can also be utilized to make clear from drips.
What is a slurry?
A Slurry is made up of flour or cornstarch with cold water. It is added to the warm liquid to make it thicker. The reason why cold water is added is to stop the formation of lumps when it is added to the warm base.
Why I CHOOSE A SLURRY TO USE THIS RECIPE
If I cook gravy, I am a sucker for incorporating the chef’s technique known as “monster au beurre”, that is, to incorporate an ice-cold butter swirl in the final stage to make the perfect, silky texture. This is why I chose to make a non-butter/flour base. I determined to add a thickener to the gravy using the help of a slurry. I didn’t want butter to overwhelm the taste of gravy.
How can Brown Gravy be made more Flavourful?
These secrets add an excellent taste to brown gravy; they can also give an intense dark brown colour.
Worcestershire Sauce: This is my preferred selection. It isn’t a taste; however, it is a great addition to other gravy flavours. It also provides a rich flavour.
Soy Sauce: Soy Sauce has plenty of ‘umami’, essentially an Asian flavour that makes the gravy so delicious. Similar to the previous option, the taste could be stronger when it is added in the correct amount. I recommend using sodium-free.
Foodservice Bouquet Browning and Seasoning Sauce I prefer to use some drops of this along with any of the two choices above to give only a little more dark brown hue. It is available within the area that sells gravy packs. (Which are no longer required to buy once more.
HOW ABOUT SERVING BROWN GRAVY
Serve it with one of the following to make an amazing meal!
- Pork chops
- Loco Moco
- Mashed Potatoes
- Garlic Mashed Potatoes, Instant Pot Mashed Potatoes, Sour Cream Mashed Potatoes
How To Make It With Drippings
If you cook something that leaves leftover meat grease at the end, regardless of whether you’re cooking chicken, pork, or even beef, make sure to store them for the gravy. It is possible to freeze them until you’re ready for the gravy.
If you’ve got any drippings, you can add them to the chicken and beef broth. This will give the gravy even more. Also, you can measure the drippings, then top the dish with broth to make two cups. Bouillon is not required in the case of drippings. Try it first, and then add more if needed.
Can you free up your GRAVY?
The beef gravy/sauce inside the airtight container, in an ice cube tray or Ziplock bag, and freeze it for up to 6 months. But I recommend using it in 3-4 months to enjoy the most delicious flavour.
Cool for five days, or store in the freezer for five months or more.