Beef Gravy Recipe - Food.com (2024)

FAQs

What is the secret to good gravy? ›

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

What is the difference between brown gravy and beef gravy? A brown gravy comes from any brown stock, whereas beef gravy always comes from beef stock specifically. In other words, all beef gravy is a brown gravy but not all brown gravy is beef gravy.

Add cornstarch: To thicken your gravy with cornstarch, make a slurry, which is a liquid-based paste. Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat.

You will need about 1 tablespoon of cornstarch to thicken about 1 1/2 to 2 cups of gravy. Don't add powdered cornstarch directly to a hot liquid; it will clump. The gravy also needs to be whisked briskly to ensure a smooth texture, and must be heated long enough to cook off its starchy flavor.

The question being what kind of flavor profile do you want to add. For no change, use a slurry to thicken. To add a touch of buttery richness, use buerre manie. To develop the flavor, making the gravy much deeper due to the caramelized starches, turn to use of a roux.

Gravy is basically a roux, elevated with meat drippings or stock added. While a roux is a neutral fat and flour combined, gravy takes it a step further by using drippings for the fat and stock for flavor.

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings. When the veggies are sufficiently sautéed, stir in your jarred gravy and simmer on low. Before serving, strain those veggies out or use an immersion blender to incorporate them into your gravy.

For the beef gravy, I like to add a little red wine, cracked pepper, rosemary and thyme. For the chicken, try adding tarragon and white pepper. I usually make my gravy from scratch, but have had to use the packaged mix when in a hurry.

What is a Southern gravy called? ›

Red-eye gravy is a Southern favorite. It requires just two ingredients: the drippings of pan-fried country ham and black coffee.

Make the gravy: Reduce frying pan temperature to medium. Pour off pan drippings into a cup or bowl, measure 1/4 cup of the drippings then add back to the pan (the hamburgers should yield 1/4 cup of pan drippings but if you're short, add vegetable oil or butter). Add flour to pan then whisk to incorporate.

Technically, it's a brown gravy with some leftover chicken bits from their fried chicken mixed in.

Making packet gravy better is EASY: Prepare the packet gravy per instructions, then: Add a bit of butter - NOT MARGARINE- sometimes I will add up to half a stick - kust make sure to add it a little at a time so as not to end up with “soup” and not gravy.

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

If your gravy is too pale, a splash of soy sauce will darken it and add plenty of flavour. Scrape up the flavour-filled crusty bits from the bottom of the pan with a wooden spoon. It really intensifies the gravy.

Use flavorful liquids: Instead of using water, try using chicken or beef broth to make your gravy. This will add depth and richness to the flavor. Add herbs and spices: Consider adding herbs and spices to your gravy to enhance the flavor. For example, you can add a pinch of thyme, sage, or rosemary.