How to Make Beef Gravy: A Step-by-Step Guide and Tips for the Perfect Gravy

I. Introduction

Beef gravy is a delicious and versatile sauce that can elevate many dishes, from mashed potatoes to roast beef. However, many people struggle with making beef gravy that is smooth, flavorful, and free of lumps. This article will provide you with a step-by-step recipe, tips and tricks, healthy alternatives, international variations, and pairing suggestions to help you make the perfect beef gravy every time.

II. Step-by-Step Recipe

To start, let’s gather the ingredients for the perfect beef gravy:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Now, let’s begin making the gravy:

1. Melt the butter in a medium saucepan over medium heat.
2. Add the flour and whisk continuously until the mixture turns a light golden brown color, about 3-4 minutes.
3. Slowly whisk in the beef broth, making sure there are no lumps.
4. Add the salt and pepper and continue whisking until the gravy thickens, about 5-7 minutes.
5. Remove from heat and let the gravy cool for a few minutes before serving.

Tips and Tricks:

• Use room temperature beef broth to prevent lumps from forming
• Whisk continuously to avoid any lumps in the gravy
• Don’t rush the flour-butter mixture because you don’t want it to burn
• Be patient while thickening because it can take some time for the gravy to reach the desired consistency
• Adjust the seasoning to your taste by adding more salt, pepper, or herbs like thyme or rosemary

III. Video Tutorial

Watching a visual tutorial can be helpful when it comes to learning how to make beef gravy. Here is a video tutorial that is easy to follow:

The video tutorial highlights important steps such as whisking continuously and adjusting the seasoning. Remember to pause and replay as necessary to fully understand each step.

IV. Tips and Tricks

Here are some additional tips and tricks to help you make the perfect beef gravy:

• If your gravy is too thin, mix a small amount of cornstarch with cold water and whisk it into the gravy. Bring the gravy back to a simmer and continue whisking until it thickens.
• If your gravy is too thick, add more beef broth or a little bit of water to thin it out.
• If your gravy has lumps, strain it through a fine mesh sieve or use an immersion blender to smooth it out.
• To add additional flavors to the gravy, try adding red wine, Worcestershire sauce, or soy sauce.
• If you prefer a darker gravy, you can add a tablespoon of tomato paste or caramelized onions.
• Leftover gravy can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

V. Healthy Alternative

If you’re looking for a healthier alternative to traditional beef gravy, try using low-sodium beef broth or using cornstarch instead of flour as a thickener. Here’s a recipe for a healthy beef gravy:

• 1 cup low-sodium beef broth
• 2 tablespoons cornstarch
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary

1. In a small saucepan, whisk together the beef broth and cornstarch.
2. Add the remaining seasonings and whisk until fully combined.
3. Cook over medium heat, whisking continuously, until the gravy thickens and comes to a simmer, about 5-7 minutes.
4. Serve immediately or store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

VI. International Variations

Beef gravy is a popular sauce all around the world, and every culture has its unique variation. Here are two international variations you can try:

1. French Sauce Bordelaise

Sauce bordelaise is a rich and flavorful French sauce made with red wine and bone marrow.

• 1 cup red wine
• 1/4 cup bone marrow
• 2 cups beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper

1. In a large saucepan, melt the butter over medium heat.
2. Add the onion and garlic and cook until tender, about 5 minutes.
3. Add the bone marrow and stir until it’s fully melted.
4. Whisk in the flour and cook until the mixture turns a light golden color, about 3-4 minutes.
5. Add the red wine and beef broth, whisking continuously until it thickens, about 10-15 minutes.
6. Season with thyme and black pepper, and whisk again.
7. Remove from heat and let the sauce cool for a few minutes before serving.

2. German Rahmbraten Sosse

Rahmbraten sosse is a creamy German sauce made from the drippings of a roast beef.

• 2 cups beef broth
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper

1. In a large saucepan, melt the butter over medium heat.
2. Add the flour and whisk until fully combined.
3. Add the beef broth and whisk continuously until thickened, about 10-15 minutes.
4. Slowly add the heavy cream, whisking continuously, until the sauce is creamy and smooth.
5. Season with thyme and black pepper, whisk again until combined.
6. Add the roast beef drippings and whisk to combine.
7. Remove from heat and let the sauce cool for a few minutes before serving.

VII. Pairing Suggestions

Beef gravy pairs well with many dishes, including:

• Mashed potatoes
• Meatloaf
• Roast beef
• Biscuits
• Beef stroganoff

Serving Suggestions:

• Drizzle the gravy over the dish or serve it on the side.
• Garnish with chopped herbs like parsley or chives.
• For a more festive presentation, serve the gravy in a gravy boat.

VIII. Conclusion

Making beef gravy can seem daunting, but with the right recipe and tips, it can be an easy and enjoyable experience. Remember to take your time, whisk continuously, and adjust the seasoning to your taste. Experiment with different variations and pairings to find the perfect gravy for your dish.