making gravy?

Question

Got to make real beef gravy, don't want to use the granule stuff, any ideas?

Answer 1

I take all the beef drippings & pour them in a seperate pot, add water...bring water & drippings to a boil...put in 2 packets of chicken or beef oxo powder and continue to boil until dissolved...mix a couple tablespoons of flour or cornstarch in a bottle with some water and shake the mixture...add the mixture to the boiling pot while stirring. Turn down the heat & it should thicken right away while stirring.

Cornstarch doesn't clump as much as flour does & the oxo (cubes or powder) add a great flavor.

Hint: when I make chicken gravy I use beef oxo & when I make beef gravy I use chicken oxo...the flavor is much better.

Answer 2

In order to make gravy you want to mix fat, with a starch, and some other form of fluid such as milk, broth, grease, water, etc...
the most common way is to add a couple of tablespoons of flour to some of the beef drippings that you have in the skillet/pan. For beef gravy, let the flour brown a bit, but not burn! This will darken the color and give a slight nuttiness to the flavor of the gravy. Stir the flour and the drippings together. It will clump up a bit. To this you are going to add beef broth. It should be cooler than the mixture in the flour, otherwise it will clump up when you add it to the reux. Stir constantly! If it clumps don't panic, you may be able to stir much of it out later and/or strain it. On med to low heat continue to simmer the gravy with stirring. Now would be the time to add additional seasonings like salt, pepper, herbs. Taste first, gavy often concentrates the flavor that was used in the broth mixture. Once the mixture has boiled and thickened you can turn the heat down and run it through a fine strainer to get the lumps out- or you could try processing it in a blender or a food processor.

An easier method (i.e lumps are less likely, but you may get a bit more of a raw constarch taste) is to put your beef dripping and broth in a pan bring it up to a simmer. In a seperate jar/ cup put a 1-2 tablespoons of flour. Add enough cold water/ milk/ etc just to make a slurry maybe 2--3 tablespoons stir until the cornstarch is completely dissolved. Add slurry to broth. It will thicken quickly. Continue to cook. Making gravy can be difficult to do, but you will get better at it just keep try eventually. You will be able to do it and you will never have lumps!

Good Luck

Answer 3

Ground Beef Gravy
Recipe #3600816 ratings
Down right delicious!!
by NurseDi | Edit...My Notes

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3 cups 47 min 35 min prep
Change to: cups US Metric
1 lb ground beef
1 (14 1/2 ounce) can beef broth, divided
1 small onion, chopped
2 tablespoons dried parsley flakes
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
2 tablespoons cornstarch
hot mashed potatoes or cooked pasta

Not the one? See other Ground Beef Gravy Recipes
< 60 mins Condiments, etc.
Southern U.S. Condiments, etc.
Very Low Carbs Condiments, etc.
Ground Beef Condiments, etc.
Fall Condiments, etc.
In a large skillet, cook beef until browned; drain.
Add 1 1/2 c.beef broth then add onion, parsley, basil, garlic powder, seasoned salt, and pepper.
Simmer, uncovered, for 5-10 minutes or until onion is tender.
In a small bowl, combine the cornstarch and remaining broth until smooth.
Stir into beef mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over mashed potatoes or pasta.
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Answer 4

D's Skillet Gravy

INGREDIENTS
3 tablespoons beef drippings
2 tablespoons all-purpose flour
2 cups water
1/4 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS
Sprinkle flour over the beef drippings in a skillet over medium heat. Cook, stirring constantly, until smooth and brown. Gradually stir in the water so that no lumps form. Boil until thickened, about 10 minutes, stirring constantly. Season with salt and pepper.

Answer 5

If you have made a roast , use the pan drippings and some beef stock. Spice it up a little with some rosemary , thyme and garlic.