Gravy isn’t one of the most healthy things to eat, but it really can make healthy food taste good. My husband and I like to make a crock pot roast with lots of vegetables and created this gravy recipe to go with it. This recipe could be adapted to make chicken, turkey, or pork gravy too just by switching out the type of broth you use.
No Brainer Beef Gravy
1 T. Butter
1 T. Flour (plus a little more)
1 can Beef Broth
Cooked, shredded beef and drippings (if you have them)
Salt and pepper to taste
In a small pan (I like cast-iron) melt butter over medium-low heat. Once melted completely, add flour and stir to fully combine. If the mixture looks runny add more flour, but if it is not mixed fully (appearing chunky and dry) add a small amount of butter. The desired consistency is that of paint. Cook this roux over medium-low heat while stirring constantly for at least 10 minutes. Drop the temperature down to low and pour about 3/4 the can of beef broth into the roux, stirring very fast to combine. Bring this mixture up to a low boil, stirring constantly. Check the thickness. If you want a thinner gravy, add more broth. Remember: Gravy does thicken as it cools, so if it is the consistence of tar while hot, you will certainly need to add more liquid in order for it to be edible when cool. Once boiled, drop the temperature of your burner to low and season your gravy. If you have it on hand, add about 1 T of it shredded up to the gravy for flavor. Also if you have beef drippings from cooking the beef, add about 1 T at a time. Check your seasoning to see if it tastes right. If it is still bland, add more salt and pepper and shredded meat.
As you can see, gravy is really not rocket science. The trick is making the roux (flour / butter mixture) and then playing with the broth, drippings, seasonings, etc until it has the desired taste and consistency. The only way to completely destroy a gravy is to burn it, so watch your temperature and stir, stir, stir. Enjoy your gravy, baby!
Leah Day
