Homemade Meat Gravy
A delicious smooth Homemade Meat Gravy that only takes a couple of minutes that's gorgeous on all meat roasts, slow cooks and side dishes.
Ingredients
- 2 cups water boiling
- 2 beef cubes
- ¼ teaspoon black pepper
- ¼ cup flour
- 76 grams butter about 4 to 5 tablespoons
Gravy Without Beef Cubes (Bouillon Cubes)
- 2 cups beef stock liquid
- ¼ cup Maizena or flour
- 3 tbsps. butter unsalted
Optional Seasonings
- salt and pepper
- Worcester sauce
- Cajun spice
- cream if you want it a bit lighter in color and taste.
Instructions
- Make the beef stock: Break up the beef cubes in a jug and pour in the water, mix and set side.
- Cook the roux: In a saucepan, melt the butter on low to medium heat and add the flour. Whisk the flour into the butter until the mixture turns a light golden color.
- Cook the gravy: Pour part of the beef stock in, it will immediately thicken, whisk and pour the rest of the beef stock in. For beginner cooks, it's best to remove your saucepan off the heat for 10 seconds, while whisking and immediately return the saucepan back to the heat, while whisking.
- Remove from the heat and pour into a gravy boat.
Gravy Without Beef Cubes (Bouillon Cubes)
- Combine: Heat the butter until melted and stir in the liquid stock and a little seasoning.
- Slurry: Meanwhile, in a small ramekin or bowl, add about 4 or 5 tablespoons, one at a time, of the warm beef stock and make a paste.
- Make the gravy thick: Slowly pour the slurry into the beef stock mixture and keep whisking until you have a thick gravy, takes 2 to 3 minutes.
- Pour into a gravy jug and serve.
Optional Seasonings
- Add and taste is using any.
Notes
The secret to a smooth gravy is whisking. If you are adding a slurry into the gravy to thicken it, for beginner cooks – remove the saucepan off the heat, add the slurry while whisking. Whisk for 10 seconds off the heat, slide your saucepan back on the heat, whisk for a further minute. In this way, you avoid it lumping.
If your stock is not low sodium don’t add salt, just pepper. Homemade stock has no salt and organic store bought is usually low sodium. Anything else, check the sodium!
FAQ's Meat Gravy
What’s a Roux? A roux is mixture of equal parts of flour and butter, cooked over low to medium heat which is normally the beginning of a delicious gravy or a béchamel sauce. How to freeze meat gravy? There is no need to throw out what you don’t use! You’ve taken the time to use best quality ingredients and enjoyed a fantastic roast with your gravy, freeze what’s left! Next time, you’ll save yourself the time to make it all over again. To freeze meat gravy: You can store it in ice trays and freezer-friendly containers. To reheat, remove it from the freezer to thaw overnight. How to reheat meat gravy? Reheat from the fridge in a saucepan over medium heat with a little water to help thin it out. Don’t add stock to reheat, it’s already seasoned and might end up salty, rather use water. A dash of kettle water is good to speed up the process. How to revive lumpy gravy? Add liquid while its on the stove and whisk quickly, if it’s not working, strain or blend. Can I make gravy in advance? Yes you can! That’s what makes this recipe so convenient. You can make gravy the night before or 2 to 3 days in advance. Pour it into a container, seal and leave it in the fridge and then follow the reheat instructions. How to make gravy taste better? Salt adds that balance and structure in gravy with butter for richness. DID YOU MAKE THIS? We love seeing what you made! Tag us on Instagram @anosmickitchen #anosmickitchen
