Beef Gravy?

Question

I am hoping to make beef gravy tonight and came across this ingredient for it:

3 tablespoons beef drippings

What are beef drippings? I am sauteeing beef cubes(stew meat) in veggies to serve over rice. I wanted to make beef gravy along with it to top it over the dish. How do I go about making beef gravy when cooking beef cubes?

Answer 1

Drippings are the juices that are left in the pan after you fry the meat. Its the best part. Its got all the fat grease and juice from the meat. Its the flavor for the gravy! Then you turn it into gravy! You can take about a cup of warm water and put a little flour in it and mix it in with your drippings and boil it for a while. If you dont see it getting thicker, add a little more flour water. Be sure to use wisk when mixing the flour and water so you dont clump the flour, casue then you'll have lumpy gravy! Good luck!

Answer 2

The drippings are the juices that are in the bottom of the pan after roasting meat. The fat floats to the top and you have to skim it off, and the actual juice left at the bottom is the drippings. Some fat will remain in your gravy, but if you have too much, your gravy will be greasy and flavorless.

Honestly, I don't know if stew beef has enough fat in it to make decent gravy. Generally you get great drippings when you roast a large piece of meat (a chuck roast or prime rib, for example) that cooks in the oven for a long period of time.

Answer 3

Everything that is left on the bottom of the pan after you take out the veggies and beef are the drippings. Just add some beef stock and scrap the stuff off the bottom of the pan, cook it to simmer, let it reduce and then take two tablespoons of corn starch and 1/2 cup of very cold water and mix the two, add that to the pan and stir it until it comes to a boil...there is your gravy.

Answer 4

As you cook the meat the grease cooks out in the pan. those are beef drippings. they make gravy taste better. I usually use some "Schilling" beef gravy mix and add 2 parts water to one part drippings and stir constantly over a low flame until it almost boils. Then its done and boy is it good!!!

Answer 5

use some of the pan drippings that accumulate as the beef is roasted in the oven. Flour is added to the drippings, along with canned condensed beef bouillon and red wine (Burgundy), and cooked until thickened.

2 Tbsp. pan drippings from roast beef
• 1/4 cup all purpose flour
• 1/4 tsp. salt
• Dash pepper
• 2 (10 oz.) cans condensed beef bouillon(undiluted)
• 1/2 cup Burgundy wine

Return the reserved drippings to the roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef bouillon and Burgandy to the flour mixture, stirring until smooth and to incorporate the browned bits in bottom of pan. Bring to boiling, stirring. Then reduce heat and cook and stir until thickened and bubbly, about 5 minutes. Taste and add more salt and pepper.

Answer 6

before you add your veggies just get all the juices from the cooked beef-- that is your drippings. You could also use beef bullion to make a gravy it is very flavorful. Just dissolve the bullion in water and add to gravy base(flour or starch)

Answer 7

When you are sauteing the beef stew, there will be "drippings" in the pot. That's what you use for the base of the gravy.