If you’re looking for a classic Brown Gravy recipe that takes just 10 minutes to make, you’ve come to the right place. This is a simple from scratch gravy recipe full of your favorite herbs – it’s the perfect beef gravy for steak or pot roast or anything at all!
Gravy is the unsung hero of countless meals. I could drink gravy – in fact I often drown my plate in so much of it you can’t even see the turkey or roast beef. Brown gravy makes for the perfect addition to enhance those savory flavors.
- 4 main ingredients + your favorite herbs
- 10 minutes start to finish!
- Flavorful and delicious – and you can even make it ahead.
Ingredients
- Beef bouillon – I prefer the powdered bouillon to the cubes, but get what you like.
- Beef broth – or beef stock. I prefer Kitchen Basics or Trader Joe’s brands.
- Butter – unsalted, softened or you can substitute salted.
- Flour – all-purpose flour for thickening the gravy.
- Spices – You can add anything you like, but I love a combination of dried thyme, sage, rosemary, onion powder, salt and pepper.
How to Make Brown Gravy
- I like to use the microwave to heat the broth and beef powder until almost boiling. This quickens the recipe – the stock heats while the butter and flour cook.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and stir for 30 seconds to create the thick rue.
- Add the hot stock, whisking to remove lumps. Add spices and cook until thick.
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Expert Tips
If you want to use drippings from roasted turkey, pot roast, or any other cut of beef, you can just pour the drippings from the roasting pan into the sauce pan. When I do this, I prefer to skim the fat from the surface first and then continue as directed in this recipe. If you’re using drippings, you’ll want to skip on the beef powder and potentially add a bit of beef broth to increase the liquid in the gravy, depending on how much of the drippings you have.
FAQ
Many people think you need to use drippings to get good gravy, but that’s not quite true. If you do use drippings, be sure to remove the excess fat before combining with your other ingredients.
You can microwave leftover gravy or reheat it in a saucepan to get it warmed up. Gravy thickens when chilled, so when you reheat it, add a bit of beef stock to your gravy beforehand!
Brown Gravy Recipe
Ingredients
- 2 teaspoons beef powder
- 2 cups (474ml) beef broth
- 4 tablespoons (57g) unsalted butter, softened
- ¼ cup (31g) all purpose flour
- ¼ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- In a microwave safe bowl add beef powder to beef broth. Microwave for 30 seconds and stir. Repeat until the beef powder has dissolved.
- In a sauce pan melt the butter over medium high heat. Mix in flour, sage, thyme, rosemary and onion powder. Cook for about a minute to cook the flour. Slowly add in the broth while whisking slowly until smooth. Bring to a boil then reduce to a simmer and cook. Whisk until smooth and thick, 1-2 minutes. Add salt and pepper. Remove from heat and serve.
Recipe Notes
Recipe Nutrition
What is beef powder?
It’s granular beef bouillon. You can use 1-2 cubes of bouillon instead
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