Brown Gravy

Ingredients Needed for Brown Gravy Recipe

What I love about this brown gravy is that you don’t need to cook meat first! You don’t need any drippings. You can just use broth and bullion, and it tastes just as good! I’ve whipped up this quick and easy homemade brown gravy a number of times, and everyone loves it. You can find the measurements below in the recipe card.

Flour: All-purpose flour is what thickens the gravy. You will make a roux with butter to start the gravy. Butter: Butter is added to flour to make a roux. Roux helps to make the gravy soft, silky, and the right consistency. Beef Broth: Beef broth adds flavor and depth to the gravy. It also adds nutrients! You could add chicken broth or vegetable stock if you have that on hand. It will change the flavor, but it will still be amazing! Beef Boullion: I used beef bouillon to enhance the beef flavor. Worcestershire Sauce: This sauce has great flavor and a lot of umami. It will really get your mouth watering and add so much flavor to the gravy. Garlic Powder: Garlic powder is a nice savory ingredient that will add flavor to the gravy. Onion Powder: Onion powder is sweet and savory and helps to bring out all the delicious flavors. Salt & Pepper: This is to taste. It will bring out the flavors in the gravy.

How to Make Brown Gravy

Brown gravy is a must-have recipe in the kitchen. It can liven up any dish and is perfect for your favorite meat and potato dinner. It’s ready in under 10 minutes, and it really does add a depth of flavor to every dish.

Make It Gluten-Free: If I ever have a gluten-free guest come over, I like to make this recipe gluten-free so they can enjoy it too! The process is a little different. Instead of making a roux, you will just add all of the other ingredients (excluding the flour and butter) and bring it to a simmer. Take 1 Tbsp cornstarch and 1/2 C cold water and mix it together in a separate bowl. Mixing the cornstarch with water first will make sure there are no lumps in the gravy. Then add the cornstarch slurry to the sauce and let it come up to a simmer again for 2-3 minutes. You will see the sauce start to thicken. Take it off the heat when it reaches your desired consistency. Using Different Broth: You can easily switch out the beef broth for vegetable stock or chicken broth. It will change the flavor, but it will still be really yummy. Adding Other Flavors: You don’t have to stick to just Worcestershire sauce. You could also add Dijon mustard or even ketchup! This is your gravy, so add any herbs, like sage or thyme, that you think will work!

In the Refrigerator: You can store your leftover gravy in the fridge in an airtight container for up to a week. Reheating: You can reheat this by slowly heating it in a saucepan over medium heat. Serve it with mashed potatoes, french fries, or my favorite chicken fried steak.