Brown Gravy Recipe
This Brown Gravy Recipe uses beef broth and seasonings, no drippings needed! Have a delicious, creamy brown gravy with this gravy recipe in just minutes!
We pour this brown gravy on so many things like our Brown Gravy Meatloaf Recipe which of course we serve with our creamy Mashed Potatoes. Both get the gravy. You can also use brown gravy as a dipping sauce for things like French Fries or Chicken Nuggets!
But if you do have drippings…you can definitely use them. Don’t let them go to waste!
All you need to do is substitute the amount of drippings you have for the beef broth. For instance, if you have a cup of drippings then just use 2 cups of beef broth, etc.
What Can You Add To This Brown Gravy Recipe?
This easy brown gravy recipe is a basic recipe that you can have ready in minutes. If you have a little more time or feel like kicking up the flavor a little, here are a few things you can add:
Cooked onions and garlic in olive oil
Fresh herbs like rosemary, thyme or parsley
Beef drippings, skimmed of fat, if you have them
A splash of heavy cream
All of these ingredients will make this brown gravy recipe even more flavorful, but use whatever you have on hand!
What Can You Use This Brown Gravy For?
We use this brown gravy on so many things like meatloaf, hot turkey sandwiches (a favorite of mine!) or piled on french fries with mozzarella cheese.
Those are called Disco Fries in case you’re not from Jersey…and they are a late night comfort food must.
Also try using this gravy in place of any jarred or packaged gravy in recipes like our Ground Beef Tater Tot Casserole.
Because you might not have a jar of packaged gravy but you probably have beef broth laying around.
Also you might be cooking a turkey breast or a chicken tonight? This brown gravy recipe goes perfectly with either of those, don’t worry about the fact that it has beef broth in it.
BUT you can also use this same gravy recipe and switch the beef broth out for chicken broth and make a poultry gravy. Like this Cranberry Whiskey Gravy, we make that one ALL the time.
It’s as easy as that.
So there you have it, the easiest gravy recipe ever!
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Description
This versatile gravy recipe can be used on so many things! Mashed potatoes, french fries, meatloaf and even turkey or chicken!
Ingredients
3 cups beef stock or broth (can add in some meat drippings if you have them)
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 1/2 teaspoons beef base (We use Better Than Bouillon)
salt and pepper to taste
1/4 cup of water mixed with 3 tablespoons of cornstarch
Splash of heavy cream (optional)
Instructions
Add all the ingredients except the cornstarch and water mixture to a pot. Whisk together and bring to a boil.
Pour in the cornstarch mixture while whisking to prevent any lumps.
Bring the gravy back to a boil, then turn down to a simmer and cook for 3-4 minutes.
Add in the cream if using, then serve.
Notes
This gravy can be made ahead and kept in your refrigerator for 3 to 4 days.
The beef base is salty, so add salt at the end of the recipe to taste.
Keywords: gravy recipe, brown gravy recipe, beef broth gravy
Well, Dan, I made your gravy recipe and, while it was nice and dark brown, all I could taste was Worcestershire sauce. I added another 1/2 Tablespoon of Better Than Bouillon but it still didn’t taste much like beef. Your recipe is quite easy to make though and I’ll use it again. Thanks for posting it,
★★★
Made this this morning to go with leftover cheesy hashbrown casserole. Started with a brown butter and flour roux. I cut the Worcestershire in half, added a dash of white pepper, a dash of onion powder and a tablespoon of black coffee (my mom taught me this trick). The Better Than Bouillon is the best. Added beef stock until it got to the consistency I wanted. Took about 10 minutes to make, and was delicious over the hashbrown casserole. Would make great disco fries!
This is a great, easy gravy recipe when you don’t have pan drippings. Substitute chicken BTB and chicken stock and you got a great chicken gravy. Use the roasted veggie BTB and veggie broth, and make the roux with oil instead of butter, and you got something for your vegetarian friends. I’m sure it would be amazing over mashed cauliflower
★★★★
Sounds great Bill, thanks for the comment!
Cooked the onions and garlic first and very slowly to caramelize, then set aside. Threw a strip of bacon in the same pan and fried it quickly; crumbled the bacon over onion-garlic mixture, still set aside. Still in the same pan now including bacon drippings, then used all your ingredients but added a little more (yes, more!) Worschestshire sauce and the juice of a lime and some pepperonccini. Suggestion: add only half the corn starch mixture to begin with, then go from there. Almost got mine too thick. I spooned this magic over chicken fried steak and piled the onion-garlic-bacon on top with springs of fresh parsley and a salad on the side and thought I’d died and gone to heaven. I made your beautifully simple recipe much more complicated than it needed to be but it was utterly delicious, and I’d have had no idea where to begin without it, so thanks a bunch!
★★★★★
I love when readers improvise, great job Beverly! We’re coming over!