Homemade Brown Gravy Recipe
Sunday dinners are special occasions where families and friends gather around the table to enjoy a delicious meal. Roast beef is a classic dish for our Sunday dinner, but it's not complete without a rich, flavorful brown gravy and homemade mashed potatoes.
Equipment
- 1 Roasting Pan
Ingredients
- Drippings from a roasted beef + 3 tablespoons of oil (vegetable, avocado, or canola)
- ½ cup flour
- 6-8 cups water (add in 6, if too thick, thin out with more water)
- salt and pepper to taste
- 1 tbsp Kitchen Bouquet Beef Seasoning
- 1 tbsp beef base or beef bouillon.
Instructions
- After removing the roasted beef from the oven, remove the roast from the pan and let rest while you make the gravy.
- Place the roast pan back on the stove and turn the heat to medium high and add in the flour.
- Stir the flour into the oil and drippings with a whisk and keep stirring until the flour mixture starts to bubble up. Let cook for a minute or so until everything is smooth and there are no lumps of flour.
- Slowly pour in the water while stirring constantly to prevent lumps from forming. If I'm making mashed potatoes, I drain the potatoes after boiling them and save the potato water for the gravy. See my notes in the blog post for more about this little trick I use. You can use cold tap water or try my potato water trick.
- Continue to stir the mixture until it thickens and comes to a simmer.
- Reduce the heat to low and let the gravy simmer for a few minutes until it reaches the desired consistency.
- Season the gravy with salt and pepper to taste and add in kitchen bouquet and the beef boullion and stir. I like mine salty so don't be afraid to add more salt and pepper to your liking. Be sure to taste it first!
- Serve the gravy hot with the roasted beef and mashed potatoes.
