Content

• Ingredients
• Roast beef fat dripping onto a baking sheet and cornstarch
• Gravy of roast beef fat dripping onto a baking sheet and flour
• Gravy with beef flavor
• Steps
• Method 1 of 3: Gravy with dripping roast beef fat and cornstarch
• Method 2 of 3: Gravy of roast beef fat dripping onto a baking sheet and flour
• Method 3 of 3: Beef Flavored Gravy
• What do you need

Beef gravy is easy to make if you have a beef base and thickener. Traditional beef gravy is made with dripping fat of roast beef or another piece of cooked beef on a baking sheet, but you can make a beef-flavored gravy just using beef broth - and this guide has several ways to cover every possible beef gravy base. A fitting warning: once you start making gravy at home, you just can't stop!

Ingredients

For 2 cups (500 ml) gravy

Roast beef fat dripping onto a baking sheet and cornstarch

• 2 tbsp. l. (30 ml) roast beef fat dripping onto a baking sheet
• 2 tbsp. l. (30 ml) cornstarch
• 1/4 cup (60 ml) water
• 2 cups (500 ml) beef stock
• Salt and pepper to taste

Gravy of roast beef fat dripping onto a baking sheet and flour

• 2 tbsp. l. (30 ml) fat-free roast beef dripping onto a baking sheet
• 1- 2 tbsp. l. (15-30 ml) flour
• 2 cups (500 ml) dripping beef fat, plus beef stock
• Salt and pepper to taste

Gravy with beef flavor

• 1 1/2 cups (375 ml) water
• 3 tsp (15 ml) granulated beef broth
• 1/4 cup (60 ml) flour
• 1 medium onion, finely chopped
• 1/4 cup (60 ml) butter

Steps

Method 1 of 3: Gravy with dripping roast beef fat and cornstarch

1. 1 Pour in 2 tbsp. L (30 ml) roast beef fat dripped onto a baking sheet in a small saucepan. After you finish cooking your roast, steak, or other beef tenderloin, add 2 tbsp. l. (30 ml) beef fat dripped onto a baking sheet. Transfer this fat to a small saucepan.
   • Keep the gravy ingredients warm by placing the saucepan on the stove. Set the temperature to low or medium heat.
   • Remove as much liquid as possible, but retain the grease.
   • Note that this type of beef gravy requires you to cook the beef tenderloin before you can make the gravy.
2. 2 Combine cornstarch and water. Mix in a separate bowl 2 tbsp. l. (30 ml) cornstarch with 1/4 cup (60 ml) water. Mix until a batter forms.
   • Use cool water. The exact temperature doesn't matter, but it should be slightly cooler than room temperature.
3. 3 Add cornstarch slurry to fat. Pour the cornstarch mixture into a saucepan of the beef tallow, whisking well until smooth.
   • Continue whisking over low heat until the gravy begins to thicken noticeably.
4. 4 Add the beef stock slowly. Pour about 2 cups (500 ml) beef broth or broth into a saucepan, whisking a little but thoroughly.
   • Alternate between adding broth and whipping.You should be able to maintain a fairly good consistency if you add broth gradually.
   • If the gravy becomes thinner than you prefer, stop adding the broth and let it simmer, stirring frequently to evaporate some of the liquid.
   • This step will take at least 5 minutes.
   • You can also use water, milk, cream, or a certain combination of liquids instead of broth.
5. 5 Season with salt and pepper. Sprinkle the seasoning over the gravy and stir quickly to combine with the liquid.
   • Salt and pepper should be added according to your preference. If you're not sure how much to add, try adding 1/4 tsp. (1.25 ml) ground black pepper and 1/4 tsp. (1.25 ml) salt.
6. 6 Serve immediately. Remove the gravy from the heat and pour it into a gravy boat or other dish. Serve with your meal.

Method 2 of 3: Gravy of roast beef fat dripping onto a baking sheet and flour

1. 1 Pour the fat into a measuring cup. After cooking a roast, steak, or other beef tenderloin, pour the dripping fat onto the baking sheet into a measuring cup.
   • You can also use a grease separator if you have one. If not, a large measuring cup works best. Use a measuring cup with a volume of at least 500 ml.
   • Note that this beef gravy recipe can only be made if you cooked a roast, steak, or other beef tenderloin that dripped onto a baking sheet.
2. 2 Degrease the fat. Remove the grease from the top of the liquid with a spoon. Pour 2 tbsp. l. (30 ml.), And throw away the rest.
   • Pour 2 tbsp. l. (30 ml) of retained fat in a small saucepan and set aside.
3. 3 Add meat broth or bone broth to the fat-free liquid. Pour enough beef broth or bone broth into the fat-free liquid to make 2 cups (500 ml) of liquid.
   • You can use water, milk, or cream instead of broth if desired, but beef broth or bone broth will give the beef a stronger flavor.
4. 4 Combine flour and fat set aside. Add 1 tbsp to the fat in the saucepan. l. (15 ml) flour and cook over medium heat until smooth.
   • Stir flour and fat until well combined.
   • The combination of fat and flour is called a dressing.
   • For a thicker gravy, use 2 tbsp. l. (30 ml) flour.
5. 5 Add liquid gradually. Slowly pour the liquid and broth combination into the sauce, stirring constantly to prevent flour lumps from forming.
   • If possible, pour and stir at the same time to maintain more even control over the consistency of the gravy. However, if this is too difficult, you can change the order in which the mixture is added and mixed.
6. 6 Thicken the gravy. Bring the gravy to a boil and stir until thickened.
   • Do not cover the pot.
7. 7 Season the gravy. Add salt and pepper to the sauce of your choice to season it. Stir well to distribute the seasonings evenly in the mixture.
   • If you're not sure how much seasoning to use, try adding 1/4 tsp. (1.25 ml) salt and 1/4 tsp. (1.25 ml) ground black pepper.
8. 8 Serve warm. Pour the beef gravy into a gravy boat and serve with your meal.

Method 3 of 3: Beef Flavored Gravy

1. 1 Heat 2 tbsp. l. (30 ml) butter in a small saucepan. Place the saucepan on the stove over medium heat and let the butter melt completely.
   • Continue to the next step once the butter has melted. Do not let the butter smoke or sizzle after it has melted.
   • You can also use a medium skillet instead of a small saucepan.
   • Note that this version of beef gravy can be made even if you are not making a roast or other beef tenderloin. Thus, it is ideal for use with mashed potatoes or pre-cooked beef dishes.
2. 2 Cook the onions in butter. Add the chopped onion to the melted butter in a saucepan and stir constantly for a few minutes.
   • Use a heat-resistant flat spatula to stir the chopped onion.
   • Cook the onion for 2-3 minutes, or until tender and translucent. Don't let the onions brown or burn.
3. 3 Add the remaining butter and flour. Add the remaining 2 tablespoons to the saucepan. l. (30 ml) butter and let it melt. Once the butter has melted, stir in 1/4 cup (60 ml) flour.
   • The combination of butter and flour or flour and any other fat is called a dressing. It is an essential ingredient for forming a thick gravy or sauce.
   • Make sure the onion, butter, and flour are thoroughly mixed. There should be no visible lumps of remaining flour.
4. 4 Mix water and beef stock. In a separate bowl, combine boiling water and beef broth granules. Stir the granules in water until completely dissolved.
   • If desired, you can use 3 beef bouillon cubes instead of 3 tsp. (15 ml) beef broth granules.
5. 5 Add the beef-flavored liquid to the gravy. Stir the beef-flavored liquid with butter, flour and onion in a saucepan slowly. Stir the ingredients as you pour to prevent lumps from forming.
   • If you are unable to pour and whisk at the same time, alternate pouring and stirring the liquid in the sauce.
   • Try to maintain a uniform consistency when adding liquid.
6. 6 Cook until thickened. Bring the gravy to a simmer over medium heat and cook for a few minutes.
   • Stir the gravy occasionally as it cooks.
   • Do not cover the pot.
7. 7 Serve warm. Pour the gravy into a gravy boat or other dish. Serve with the rest of your meal.
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What do you need

• Small saucepan or medium skillet
• Mixing spoon
• Scapula
• Small bowl
• Ladle
• Gravy boat