How to Make Beef Gravy From Beef Bouillon

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Beef gravy is like shooting fish in a barrel to prepare with beef base of operations and a thickener. Traditional beefiness gravy is made with the drippings of roast or other meat, but it'south easy to make beef-flavored gravy with beef bouillon -- This article shows a variety of ways to make beefiness gravy. Fair warning: Once you get homemade, you'll never go back!

Ingredients

Makes about 2 cups (500 ml) of gravy

• 2 Tbsp (thirty ml) pan drippings from roast
• 2 Tbsp (30 ml) cornstarch
• i/4 loving cup (sixty ml) water
• 2 cups (500 ml) beef stock
• Salt and pepper, to sense of taste

• ii Tbsp (30 ml) fat skimmed from pan drippings
• ane to 2 Tbsp (xv to thirty ml) flour
• 2 cups (500 ml) pan drippings plus beef broth
• Salt and pepper, to taste

• one i/2 cups (375 ml) h2o
• 3 tsp (fifteen ml) beefiness burgoo granules
• 1/4 loving cup (60 ml) all-purpose flour
• ane medium onion, chopped
• 1/iv loving cup (threescore ml) butter

1. 

   one

   Pour two Tbsp (xxx ml) pan drippings into a minor saucepan. After you stop cooking a roast, steak, or other cutting of beefiness, remove ii Tbsp (xxx ml) of the beef drippings inside the pan. Transfer these drippings to a small saucepan.

   • Keep the gravy ingredients warm by placing the saucepan on the stove. Set the temperature to low or medium-low rut.
   • Remove as much liquid equally possible but avert the fat.
   • Note that this type of beef gravy requires yous to prepare a cut of beef before you lot tin prepare the gravy.

2. 

   ii

   Combine the cornstarch and water. In a separate dish, whisk together the 2 Tbsp (30 ml) of cornstarch with 1/4 cup (sixty ml) of water. Combine until a thin paste forms.

   • Employ cool water. The exact temperature does not matter, just it should exist slightly cooler than room temperature.

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3. 

   3

   Add the cornstarch slurry to the drippings. Pour the cornstarch mixture into the bucket of beef drippings, whisking well to combine.

   • Keep whisking over low rut until the gravy begins to thicken notably.

4. 

   4

   Slowly stir in beef stock. Pour roughly 2 cups (500 ml) of beef stock or beefiness broth into the bucket, whisking it in gradually yet thoroughly.

   • Alternate back and forth between calculation stock and whisking it in. Y'all should be able to maintain the consistency fairly well if yous add the stock gradually.
   • If the gravy starts to become thinner than yous would adopt, terminate adding the stock and let simmer, stirring ofttimes, to evaporate some of the liquid off.
   • This pace will take at least 5 minutes.
   • You lot could also use water, milk, cream, or some combination of liquids instead of the stock.

5. 

   v

   Flavour with salt and pepper. Sprinkle the seasonings into the gravy and requite a quick stir to incorporate them into the liquid.

   • The salt and pepper should exist added according to your own preferences. If you are uncertain virtually how much to add, attempt calculation 1/4 tsp (1.25 ml) ground black pepper and 1/iv tsp (1.25 ml) salt.

6. 6

   Serve immediately. Remove the gravy from the estrus and ladle it into a gravy gunkhole or other serving dish. Serve alongside your meal.

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1. 

   1

   Pour the pan drippings into a measuring cup. After preparing a roast, steak, or other cut of beef, pour the drippings from the pan into a measuring cup.

   • You could also use a fat separator, if you have one. If not, a big drinking glass measuring loving cup works best. Use a measuring cup that holds at least two cups (500 ml) of liquid.
   • Note that this recipe for beef gravy can only be prepared if you cooked a roast, steak, or other cut of beef that produced acceptable pan drippings.

2. 2

   Skim the fat. Remove the fatty from the superlative of the pan drippings using a spoon. Reserve ii Tbsp (thirty ml) and discard the rest.

   • Transfer the 2 Tbsp (30 ml) of reserved fatty to a minor saucepan and gear up aside.

3. 

   iii

   Add broth or stock to the drippings. Pour plenty beefiness stock or beef broth into the removed drippings to create 2 cups (500 ml) of liquid.

   • If desired, y'all could use water, milk, or foam instead of the stock, but beef stock or goop will create a stronger beef gustation.

4. 

   4

   Combine the flour and reserved fatty. Add ane Tbsp (15 ml) of flour to the fat in the bucket and melt over medium heat until shine.

   • Stir the flour and fatty together until thoroughly blended.
   • The combination of fat and flour is referred to as a roux.
   • For a thicker gravy, utilize 2 Tbsp (30 ml) of flour.

5. 

   5

   Gradually add the drippings. Slowly pour the combination of pan drippings and broth into the roux, whisking continually to prevent lumps of flour from forming.

   • If possible, whisk and pour at the aforementioned fourth dimension to maintain more fifty-fifty command over the consistency of the gravy. If this is besides difficult, however, y'all can alternating back and along betwixt adding the drippings mixture and stirring it in.

6. 

   vi

   Thicken the gravy. Bring the gravy to a boil and stir until it thickens.

   • Practise not comprehend the bucket.

7. 

   seven

   Season the gravy. Add salt and pepper to the gravy, as desired, in order to flavour information technology. Stir well to incorporate the seasonings.

   • If you are uncertain almost how much to use, endeavor adding ane/four tsp (1.25 ml) salt and 1/4 tsp (i.25 ml) basis black pepper.

8. viii

   Serve warm. Cascade the beef gravy into a gravy gunkhole and serve with your meal.

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1. 

   1

   Heat 2 Tbsp (30 ml) butter in a pocket-sized saucepan. Place the saucepan on the stove over medium heat and let the butter melt completely.

   • Go on to the side by side footstep as presently as the butter is melted. Practice non permit too much smoking or sizzling to occur afterward the butter melts.
   • You could also apply a medium skillet instead of a small saucepan.
   • Note that this version of beef gravy can exist prepared fifty-fifty if you do not melt a roast or other cut of beef. As such, it is perfect for use with mashed potatoes or pre-cooked beef dishes.

2. 

   2

   Cook the onion in the butter. Add the chopped onion to the melted butter in the saucepan and stir continually for several minutes.

   • Utilize a rut-resistant flat spatula to stir the chopped onion.
   • Cook the onion for ii to 3 minutes or until information technology becomes tender and translucent. Practise not permit the onion brown or fire.

3. 

   3

   Add the remaining butter and flour. Add the remaining 2 Tbsp (30 ml) butter to the pan and let information technology melt. Immediately subsequently it melts, stir in the ane/iv cup (60 ml) of flour.

   • The combination of butter and flour, or flour and any other fat, is referred to every bit a roux. This is an essential component of forming a thick gravy or sauce.
   • Make sure that the onion, butter, and flour are thoroughly mixed. There should be no visible clumps of flour remaining.

4. 4

   Mix the water and beef bouillon. In a separate dish, combine humid h2o and beef bouillon granules. Stir the granules into the water until dissolved.

   • You could use three beef bouillon cubes instead of 3 tsp (15 ml) beef burgoo granules, if desired.

5. 

   v

   Add the beef-flavored liquid to the roux. Slowly stir the beef-flavored liquid into the butter, flour, and onion in the bucket. Whisk the ingredients in equally you pour to prevent lumps from forming.

   • If you lot cannot pour and whisk simultaneously, alternate back and forth betwixt pouring a petty of the liquid in and stirring the liquid into the roux.
   • Try to maintain a smooth consistency as yous add the liquid.

6. 

   6

   Cook until thickened. Bring the gravy to a boil over medium heat and permit information technology cook for several minutes.

   • Stir the gravy occasionally as it cooks.
   • Practice not cover the bucket.

7. 7

   Serve warm. Ladle the gravy into a gravy boat or other serving dish. Serve aslope the residue of your meal.

8. 8

   Finished.

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Add New Question

• Question

  Should I use flour or cornstarch?

  

  Use the flour to accept the best tasting beefiness gravy. The key is to brand sure that the flour is thoroughly cooked in the butter before adding whatsoever other flavors/liquids.

• Question

  How much h2o should I use with 3 bouillon cubes?

  

  Yous should apply 24 ounces of water. The cease outcome will be iii cups of broth. This, yet, can be modified depending on how stiff you desire the taste to be in whatever you are making.

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Things You lot'll Need

• Small bucket or medium skillet
• Mixing spoon
• Whisk
• Small bowl
• Ladle
• Gravy boat

About This Article

Article Summary X

To make beef gravy with cornstarch, gather 2 tablespoons of pan drippings and pour them into a small bucket. In a separate dish, mix 2 tablespoons of cornstarch and 1/4 loving cup of water until a thin paste forms. Then, turn the estrus on low and whisk the cornstarch mixture into the pan drippings. Slowly pour in 2 cups of beef stock, mixing the gravy with the whisk continuously to combine. When the gravy is your desired consistency, turn the heat off and mix in salt and pepper to gustatory modality earlier serving! For tips on thickening or thinning your gravy or using flour, read on!

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