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This Brown Gravy is quick and easy, with no drippings needed! It’s made with beef broth and bullion, giving it a rich, deep flavor, and it’s ready in under 10 minutes. It’s the perfect addition to any protein or on top of a mountain of mashed potatoes.
Reasons You’ll Love This Recipe
- Easy to Make: With a few simple ingredients and easy-to-follow instructions, this recipe is ready to go in less than 10 minutes!
- Convenience: Because this recipe doesn’t use drippings, you can whip it up quickly any time!
- Healthier Option: Since you are making this gravy at home, without drippings, it is a lower-fat option, and you control what other ingredients go in it.
Ingredients Needed for Brown Gravy Recipe
What I love about this brown gravy is that you don’t need to cook meat first! You don’t need any drippings. You can just use broth and bullion, and it tastes just as good! I’ve whipped up this quick and easy homemade brown gravy a number of times, and everyone loves it. You can find the measurements below in the recipe card.
- Flour: All-purpose flour is what thickens the gravy. You will make a roux with butter to start the gravy.
- Butter: Butter is added to flour to make a roux. Roux helps to make the gravy soft, silky, and the right consistency.
- Beef Broth: Beef broth adds flavor and depth to the gravy. It also adds nutrients! You could add chicken broth or vegetable stock if you have that on hand. It will change the flavor, but it will still be amazing!
- Beef Boullion: I used beef bouillon to enhance the beef flavor.
- Worcestershire Sauce: This sauce has great flavor and a lot of umami. It will really get your mouth watering and add so much flavor to the gravy.
- Garlic Powder: Garlic powder is a nice savory ingredient that will add flavor to the gravy.
- Onion Powder: Onion powder is sweet and savory and helps to bring out all the delicious flavors.
- Salt & Pepper: This is to taste. It will bring out the flavors in the gravy.
How to Make Brown Gravy
Brown gravy is a must-have recipe in the kitchen. It can liven up any dish and is perfect for your favorite meat and potato dinner. It’s ready in under 10 minutes, and it really does add a depth of flavor to every dish.
- Make Roux: Add the butter to a medium sized saucepan and heat over medium heat. Once the butter melts, add the flour. Whisk until the mixture thickens and forms a roux.
- Add Broth: Pour in the beef broth while continuing to whisk. Add salt and pepper and let it simmer for a few more minutes until it thickens to your preference.
- Add Flavor: Add the beef bouillon, Worcestershire sauce, garlic powder, and onion powder. Stir the ingredients together until combined.
- Simmer: While continuing to whisk, bring the mixture to a low boil, then reduce the heat to a simmer. Allow the gravy to simmer for a few minutes until the mixture thickens.
- Season: Season with salt and pepper to taste.
- Enjoy: Serve warm and enjoy!
Tips for Making Brown Gravy
Making brown gravy is so easy that you will find yourself making it all the time. Here are a few tips to help take your homemade brown gravy to the next level!
- Make It Gluten-Free: If I ever have a gluten-free guest come over, I like to make this recipe gluten-free so they can enjoy it too! The process is a little different. Instead of making a roux, you will just add all of the other ingredients (excluding the flour and butter) and bring it to a simmer. Take 1 Tbsp cornstarch and 1/2 C cold water and mix it together in a separate bowl. Mixing the cornstarch with water first will make sure there are no lumps in the gravy. Then add the cornstarch slurry to the sauce and let it come up to a simmer again for 2-3 minutes. You will see the sauce start to thicken. Take it off the heat when it reaches your desired consistency.
- Using Different Broth: You can easily switch out the beef broth for vegetable stock or chicken broth. It will change the flavor, but it will still be really yummy.
- Adding Other Flavors: You don’t have to stick to just Worcestershire sauce. You could also add Dijon mustard or even ketchup! This is your gravy, so add any herbs, like sage or thyme, that you think will work!
Storing Leftovers
This easy brown gravy recipe makes great leftovers. It is also so awesome to pour over your leftover dinner to make it taste fresh again! Here is how to store your leftover gravy.
- In the Refrigerator: You can store your leftover gravy in the fridge in an airtight container for up to a week.
- Reheating: You can reheat this by slowly heating it in a saucepan over medium heat. Serve it with mashed potatoes, french fries, or my favorite chicken fried steak.
Make It a Meal!
There are so many ways to make a good hearty dinner with gravy. Gravy really goes with anything, so here are some of the things my family loves to see on the table along with it!
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Brown Gravy
Ingredients
- 1/4 cup flour
- 2 tablespoons butter
- 2 cups beef broth
- 1 teaspoon beef bouillon, paste or powder
- 1 teaspoon Worchestershire sauce
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper to taste
Instructions
- Add the butter to a medium sized saucepan and heat over medium heat. Once the butter melts, add the flour. Whisk until the mixture thickens and forms a roux.
- Pour in the beef broth while continuing to whisk.Add salt and pepper and let it simmer for a few more minutes until it thickens to your preference.
- Add the beef bouillon, Worchestershire sauce, garlic powder, and onion powder. Whisk the ingredients together until combined.
- While continuing to whisk, bring the mixture to a low boil then reduce the heat to a simmer. Allow the gravy to simmer for a few minutes until the mixture thickens.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This gravy had lots of flavor and it was really easy to throw it together. 🙂
Thank you!
I’m new to The Recipe Critic and noticed that in this recipe, Brown Gravy (as well as others that I looked at), Calories are listed as kcal. For example, Brown Gravy says 46 kcal. In the United States that would mean 46 Thousand calories. Am I missing something here???
In the US, these terms are used interchangeably. So you don’t need to convert them. 1 kilocalorie equals 1 calorie in nutrition.