Content

• Ingredients
• Gravy from melted fat and cornflour
• Gravy from melted fat and flour
• Meat flavored gravy
• To step
• Method 1 of 3: Gravy of melted fat with cornstarch
• Method 2 of 3: Gravy of melted fat with flour
• Method 3 of 3: Beef flavored gravy
• Necessities

Beef gravy is easy to make with beef stock and thickener. Traditionally, beef gravy is made from the melted fat of a roast or other meat, but it's easy to make beef-flavored gravy with beef stock - this article shows a few ways to make beef gravy. But be warned: Once you've tasted homemade gravy, you'll never settle for packets again!

Ingredients

For about 500 ml of gravy

Gravy from melted fat and cornflour

• 2 tablespoons (30 ml) of melted fat from a roast
• 2 tablespoons of cornstarch
• 60 ml of water
• 500 ml beef stock
• Salt and pepper to taste

Gravy from melted fat and flour

• 2 tablespoons (30 ml) of fat, skimmed off shortening
• 1 to 2 tablespoons of flour
• 500 ml shortening with meat stock
• Salt and pepper to taste

Meat flavored gravy

• 375 ml of water
• 3 teaspoons broth powder
• 60 ml flour
• 1 medium onion, chopped
• 4 tablespoons (60 ml) of butter

To step

Method 1 of 3: Gravy of melted fat with cornstarch

1. Pour 30 ml of shortening into a small saucepan. After you've cooked a roast, steak, or other cut of meat, remove two tablespoons of the shortening from the pan. Put the shortening in a small saucepan.
   • Keep the gravy ingredients warm by placing the saucepan on the stove. Lower the heat.
   • Take out as much of the liquid as possible, but avoid the fat.
   • Realize that for this type of meat gravy you have to prepare a piece of meat before you can make the gravy.
2. Mix the cornflour with the water. In a separate bowl, beat the two tablespoons of cornflour with 60 ml of water. Keep stirring until a thin paste forms.
   • Use cold water. The exact temperature doesn't matter, but it should be a bit cooler than room temperature.
3. Add the cornflour to the shortening. Pour the cornstarch mixture into the saucepan with shortening and beat well.
   • Keep beating on low heat until the gravy thickens visibly.
4. Slowly stir in the beef stock. Pour roughly 500 ml beef stock into the saucepan and whisk gradually but thoroughly.
   • Alternatively, you can alternate between adding the stock and whisking it in. You should be able to maintain the viscousness if you add the stock gradually.
   • If the gravy gets thinner than you want, stop adding the stock and let it simmer, stirring, to evaporate some of the liquid.
   • This step takes at least five minutes.
   • You can also take water, milk, cream, or a combination of the different liquids in place of the stock.
5. Season with salt and pepper. Sprinkle the herbs over the gravy and stir quickly to absorb them into the liquid.
   • Add the salt and pepper to your own taste. If you're not sure how much to add, try adding a quarter teaspoon of ground black pepper and a quarter teaspoon of salt.
6. Serve immediately. Remove the gravy from the heat and transfer to a gravy boat or other serving bowl. Serve it with your meal.

Method 2 of 3: Gravy of melted fat with flour

1. Pour the cooking fat into a measuring cup. After you have cooked a roast or other piece of beef, pour the cooking fat from the pan into a measuring cup.
   • You can also use a fat separator if you have one. If you don't have one, a large glass measuring cup works best. Use a measuring cup that can hold at least 500 ml of moisture.
   • Keep in mind that this beef gravy recipe can only be made if you have baked a roast, steak, or other meat that has leftover usable cooking fat.
2. Cream off the fat. Using a spoon, remove the fat from the top of the cooking fat. Reserve two tablespoons and discard the rest of the fat layer.
   • Put the two tablespoons of fat that you have set aside in a small saucepan and set it aside.
3. Add stock to the cooking fat. Pour enough beef stock or beef stock into the cooking fat to form 500 ml of liquid.
   • If you wish, you can use water, milk, or cream in place of the stock, but beef stock or beef stock will give a stronger beef flavor.
4. Add the flour to the tablespoons of fat you have set aside. Add a tablespoon of flour to the fat in the saucepan and heat it over medium heat until smooth.
   • Stir the flour and fat together until thoroughly blended.
   • The combination of fat and flour becomes one roux mentioned.
   • If you want a thicker gravy, use two tablespoons of flour.
5. Add the cooking fat gradually. Slowly pour the combination of cooking fat and stock into the roux, whisking constantly to prevent lumps of flour from forming.
   • If possible, whisk and pour at the same time to keep better control of the viscousness of the gravy. If this causes difficulties, you can alternate between pouring the cooking fat and stirring it.
6. Let the gravy thicken. Bring the gravy to a boil and stir until it thickens.
   • Do not put a lid on the saucepan.
7. Season the gravy. Add salt and pepper to taste to the gravy to season it. Stir well to absorb the herbs.
   • If you're not sure how much to use, try adding a quarter teaspoon of ground black pepper and a quarter teaspoon of salt.
8. Serve it warm. Pour the beef gravy into a gravy boat and serve it with your meal.

Method 3 of 3: Beef flavored gravy

1. Heat two tablespoons of butter in a small saucepan. Place the saucepan on a medium heat and let the butter melt completely.
   • Continue with the next step once the butter has melted. Make sure it doesn't smoke or splatter after the butter has melted.
   • You can also use a medium saucepan instead of a small saucepan.
   • This version of beef gravy can also be made if you don't have a roast or other piece of meat roast. That is why it is perfect to use with mashed potatoes or pre-prepared meat dishes.
2. Fry the onion in the butter. Add the sliced ​​onion to the melted butter in the saucepan and continue to stir for a few minutes.
   • Use a heat resistant flat spatula to stir the sliced ​​onion.
   • Saute the onion for two to three minutes or until it turns soft and translucent. Do not brown or burn the onion.
3. Add the remaining butter and the flour. Add the remaining two tablespoons of butter to the pan and let it melt. Immediately when it has melted, stir in the 60 ml flour.
   • The combination of butter and flour, or flour with any other kind of fat, becomes one roux mentioned. This is an essential part of making a thick gravy or sauce.
   • Make sure the onion, butter and flour are well mixed. There should be no visible clumps of flour.
4. Mix the water and beef stock. In a separate bowl, mix boiling water and stock powder. Stir the powder into the water until dissolved.
   • You can also use three meat stock cubes in place of three teaspoons of stock broth if you prefer.
5. Add the meat-flavored liquid to the roux. Slowly stir the meat-flavored liquid into the butter, flour and onion in the saucepan. Whisk the ingredients together while stirring to prevent lumps from forming.
   • If you cannot pour and whisk at the same time, alternate between adding a little liquid and then whipping the liquid through the roux.
   • Try to keep a smooth viscousness while adding the moisture.
6. Cook the gravy until it has thickened. Bring the gravy to a boil over medium heat and let it cook for a few minutes.
   • Stir in the gravy every now and then while it cooks.
   • Do not cover the saucepan.
7. Serve warm. Spoon the gravy into a gravy boat or other serving bowl. Serve it with your meal.
8. Ready.

Necessities

• Small saucepan or an average saucepan
• Mixing spoon
• Beater
• Small bowl
• Gravy spoon
• Gravy boat