Classic Beef Gravy

Name: Classic Beef Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 14
Cuisine: American
Ingredients: butter; flour; beef broth; beef bouillon; pepper

It's gravy, baby! Try this beef gravy recipe on your favorite roast, vegetables, or mashed potatoes.

Cook Time: 20 Minutes

Servings: 14

Ingredients: 5

Cook Mode

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
2 cups reduced-sodium beef broth
1 teaspoon beef bouillon granules
1/4 teaspoon pepper

Preparation

Step 1

Heat butter in large nonstick skillet over medium heat until melted. stir in flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low; cook 2 to 3 minutes or until thickened. Stir in bouillon granules and pepper; stirring until combined. Season with salt, as desired.

Cooking Tip: You may substitute homemade beef stock for beef broth.

Nutrition Information

40 Calories

0 %*

2.1g SAT FAT

0 %DV**

1g PROTEIN

0 %DV

0.1 mg IRON

0 %DV

0.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 39.6 Calories; 30.6 Calories from fat; 3.4g Total Fat (2.1 g Saturated Fat; 1.1 g Monounsaturated Fat;) 8.7 mg Cholesterol; 133 mg Sodium; 1.9 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.6 g Protein; 0.1 mg Iron; 0.3 mg NE Niacin; 0 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0.1 mg Zinc; 0.8 mcg Selenium; 1.9 mg Choline.

Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
Butter: Does it need an introduction? A rich creamy product made by churning heavy cream until the fat separates from the buttermilk. Comes in both salted and unsalted varieties that can be used in a variety of recipes.
Beef Bouillon Granules: A flavor-concentrated powdered seasoning made from dehydrated beef stock. Dissolve in water hot water before using to flavor soups and sauces. Also comes in paste or cubes.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.