How to Make Brown Gravy Without Any Beef Pan Drippings
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You just made a mouth-watering roast beef for dinner, and then you realize that there are no drippings to make gravy with. Do not panic, I am about to show you step-by-step exactly how to make Beef Gravy without Pan Drippings. For even more delicious gravy recipes, check out the Beef Gravy page.
Thick, rich, creamy, homemade beef gravy that is ready in minutes and makes the perfect finishing touch for roast beef, pot roast or meatloaf.
Ingredients needed to make gravy
That's right, all you need is a good quality beef stock, butter, flour, salt and ground black pepper. You can also add fresh herbs if you like.
How to make Gravy from Beef Stock
How to make a roux for beef gravy:
Melt 2 tablespoons of butter (or oil) in a saucepan over LOW heat.
Add 2 tablespoons of flour, and whisk to combine.
Bring up to a simmer, and allow mixture to continue to barely simmer for 2 to 5 minutes. This will cook out the flour taste, but you don't want it to boil and evaporate all of the liquid.
Pour in the beef stock, whisk to combine and bring just to a boil.
Reduce heat and simmer stirring occasionally until gravy thickens.
Season with sea salt and ground black pepper to taste and pour into a gravy boat or bowl with a ladle for serving.
There is nothing better than Mashed Potatoes (or mashed cauliflower) covered in a rich, thick, homemade beef gravy! It is my favorite part of just about any meal.
Recipe Notes & Tips
- The longer you cook the roux, the darker it will become.
- For thinner gravy, use 1 tablespoon of butter and 1 tablespoon of flour.
- For even more flavor, add chopped rosemary, thyme, or sage at the end of cooking.
- To use cornstarch: mix 1 1/2 teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Pour into the hot beef stock and whisk to combine.
Tools used to create this recipe
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- Saucepan
- Whisk
- Gravy boat - will hold up to 4 cups of gravy
- Gravy ladle
More delicious recipes with gravy
- Turkey Gravy
- Beef Gravy with Pan Drippings
- Skillet Pork Chops with Herb Gravy
- Swedish Meatballs
- Turkey Divan Pot Pie
- Canadian Poutine
- Chicken Cordon Bleu
Enjoy!!
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock can also use bone broth
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
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How to make a roux for beef gravy:
-
Melt 2 tablespoons of butter (or oil) in a saucepan over LOW heat.
-
Add 2 tablespoons of flour, and whisk to combine.
-
Bring up to a simmer, and allow mixture to continue to barely simmer for 2 to 5 minutes. This will cook out the flour taste, but you don't want it to boil and evaporate all of the liquid.
-
Pour in the beef stock, whisk to combine and bring just to a boil. Reduce heat and simmer stirring occasionally until gravy thickens.
-
Season with sea salt and ground black pepper to taste and pour into a gravy boat or bowl with a ladle for serving.
- The longer you cook the roux, the darker it will become.
- For thinner gravy, use 1 tablespoon of butter and 1 tablespoon of flour.
- For even more flavor, add chopped rosemary, thyme, or sage at the end of cooking.
- To use cornstarch: mix 1 ½ teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Pour into the hot beef stock and whisk to combine.
- Makes 1 cup of gravy. Serving size 2 tablespoons.
Calories: 36 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 133 mg | Potassium: 56 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 87 IU | Calcium: 2 mg | Iron: 1 mg
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Source: https://cookingwithcurls.com/2020/10/05/beef-gravy-without-pan-drippings/
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