Brown Gravy

Ever catch yourself dreaming about that rich, soulful Brown Gravy that whisks you straight back to those heartwarming family meals? The type that’s silky as all get-out, just oozing with that savory deliciousness? Honey, consider yourself blessed, because this Brown Gravy right here? It’s exactly that vibe! It’s a delectable mix of all those classic Southern tastes that’ll have you going back for that gravy boat again and again, trust.

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Now, I know some of y’all might be thinking: “But gravy is so tricky to get right!”. I thought the same for years. When I was little and was served a hearty portion of meat and potatoes smothered in gravy, I always assumed Big Mama spent hours making it because it was just THAT good. But let me tell you a little secret: it’s much simpler than we’ve been led to believe. So simple, I took the plunge and made my own quick and tasty Brown Gravy recipe! No gravy can top that of a Southern cook, after trying this, you’ll never reach for that jarred stuff ever again!

Why You’ll Love This Brown Gravy Recipe

• No Drippings Needed: Who says you need meat drippings to make a lip-smacking gravy? In this recipe beef broth does all the work!
• Quick and Easy: Because hardly anyone has time to be all day by the stove! Just mix the ingredients, cook, and pour. As simple as that.
• Pairs with Everything: Whether it’s drizzled over meaty Salisbury steak, smothered on cloud-like mashed potatoes, this brown gravy lifts up any dish to new tasty heights.
• Homemade Goodness: There’s something deeply satisfying about making gravy from scratch. The taste, the texture, and the knowledge that you’ve made something that reminds of those warm Sunday family dinners… Nothing beats homemade!

Ingredients

• Unsalted Butter: The foundation of our gravy. It adds that smooth, buttery richness that everybody loves in a brown gravy.
• Yellow Onion: Brings a hint of sweetness and depth. When sautéed, it infuses the gravy with a gentle, aromatic essence.
• All-Purpose Flour: The thickening agent. It ensures our gravy has a luscious, velvety consistency that just coats the back of a spoon perfectly.
• Beef Broth: This is the heart and soul of the gravy! Adds a deep, meaty flavor that’s truly irresistible.
• Worcestershire Sauce: A little splash of this adds layers of tangy, umami flavors that bring out the best in the gravy.
• Kosher Salt: Enhances the flavors, making sure the gravy is tasty yet balanced.

How to Make Brown Gravy

1. In a small saucepan, melt butter. Then, add the onions and cook until translucent.
2. Sprinkle flour over onions.
3. Whisk vigorously, creating a paste, and cook.
4. Stirring constantly, slowly add broth.
5. Once all the broth has been added, add in Worcestershire and salt.
6. Let mixture come to a simmer and continue cooking until gravy is thickened.

Tips for Making the Best Beef Gravy Recipe

1. Keep Whisking: Especially when you’re adding the flour. This ensures a lump-free, velvety brown gravy that’s smooth as silk.
2. Taste as You Go: Don’t wait until the end to check for seasoning. Every now and then give it a taste, adjusting the salt or any other seasoning to make sure it’s shaping up just right.
3. Mind the Temperature: Keep that flame gentle, especially towards the end. A low, consistent heat ensures the gravy thickens up just right without the risk of burning or sticking to the bottom of the pan.
4. Mix Up a Slurry: If your gravy came out watery, don’t panic! Mix a tablespoon of cornstarch with a couple of tablespoons of cold water, whisk it into the gravy, and watch as it thickens up.

Popular Substitutions & Additions

• Fresh Herbs: For a hint of freshness, add some freshly chopped rosemary, thyme, or sage while your gravy is simmering.
• Drippings: While you can make this beef gravy without drippings, if you have meat drippings on hand, feel free to use ‘em! They will give an even deeper, meatier flavor to the gravy.
• Garlic: Mince up a clove or two and add it with your onions for an extra kick. Because, let’s be honest, everything’s better with a touch of garlic.
• Red Wine: If you want some sweetness and acidity in your gravy, pour in a splash or two of red wine after sautéing the onions. Let it reduce a bit before adding your broth.

What to Serve

• Salisbury Steak: Picture this – a perfectly seasoned Salisbury steak, tender and juicy, drenched in the best beef gravy recipe. It’s my favorite pairing, one that I could eat every single day!
• Mashed Potatoes: What could be more classic than a mound of fluffy sour cream mashed potatoes smothered in brown gravy? Pure savory, buttery comfort on a plate!
• Meatloaf: Slice up some hearty meatloaf and drizzle your gravy right on top. The gravy simply enhances the savory flavors of the meat, making it ten times more irresistible.
• Flaky Biscuits: Everybody knows that a freshly baked biscuit becomes even more delicious when topped with brown gravy. It’s a simple, yet incredibly satisfying treat.

How to Store & Reheat

Once you’ve mastered how to make brown gravy and have some leftover (lucky you!), transfer it to an airtight container and place it in the fridge. That’s the best way to help retain its rich, meaty flavors and prevent it from absorbing other odors.

To reheat, pour your gravy into a saucepan and warm it over low heat. Stir occasionally to ensure even heating and to retain its smooth texture. However, if you’re short on time and want to use the microwave, you can place it in a microwave-safe dish and heat in short intervals, stirring in between.

How Long Will Brown Gravy Last in the Fridge?

Properly stored, your brown gravy will last for up to 3-4 days in the fridge. However, I suggest you enjoy it as soon as possible for the best flavor!

Can I Freeze this Beef Gravy Without Drippings?

You sure can! Simply pour the cooled gravy into a freezer-safe airtight container or bag, making sure to leave out any excess air. Stored this way, it’ll be good for up to 3 months. When you’re set to enjoy it again, let it thaw overnight in the fridge and then gently reheat it to get back that velvety consistency.

Frequently Asked Questions

My gravy is lumpy. How can I fix it?
The simplest solution is to strain it through a fine-mesh sieve or strainer to separate those unwanted lumps. If this happened, it’s most likely because you stopped whisking the gravy mixture when you added the flour. Constant whisking is key!

Why does my gravy taste too salty? How can I balance it out?
If your gravy turns out too salty, add a bit of unsalted broth or even a small splash of milk or cream to dilute the saltiness. Another trick is to add a peeled potato to the gravy while it simmers, it’ll absorb some of the salt. Just remember to remove it before serving.

I don’t have Worcestershire sauce. Can I still make this gravy?
Absolutely! While Worcestershire sauce adds a unique tang and depth, you can omit it or replace it with a splash of soy sauce for a similar umami punch.

This Brown Gravy is living proof that sometimes the simplest things in the kitchen are straight-up culinary magic. With its rich, meaty essence and that smooth-as-velvet feel, this recipe is all about bringing the basics together – think buttery goodness and beefy broth – to whip up a side that’s just exploding with flavor. No need for all those fancy ingredients or spending hours at the stove. Whether you’re pouring it over some fluffy mashed potatoes or alongside a robust Salisbury steak, this gravy is gonna be your bullseye.

More Gravy Recipes

• Chicken Gravy
• White Gravy
• Turkey Gravy
• Giblet Gravy
• Sawmill Gravy
• Red Eye Gravy

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!