Best 3 Simple Brown Gravy Recipes
**Brown Gravy: An Essential Sauce for a Hearty Meal**
Brown gravy is a rich, flavorful sauce that is perfect for adding extra depth to a variety of dishes. While it may seem intimidating to make, it is actually quite simple to prepare with the right ingredients and techniques. This article provides three different recipes for brown gravy, each with its own unique flavor profile. Whether you prefer a classic gravy, a vegetarian gravy, or a gravy with a touch of spice, you're sure to find a recipe here that you'll love. The first recipe is a classic brown gravy made with beef drippings, butter, flour, and seasonings. The second recipe is a vegetarian brown gravy made with mushrooms, vegetable broth, and herbs. The third recipe is a spicy brown gravy made with chili powder, cayenne pepper, and cumin. With so many delicious options to choose from, you're sure to find the perfect brown gravy to complement your next meal.
SIMPLE BROWN GRAVY
This is how i make my brown gravy, and my fiance loves it this way. I hope you enjoy it too :) Mine tends to be more runny sometimes, so feel free to add more cornstarch slurry or use whatever thickening method you like. Sometimes I throw a little paprika in too, and this could easily be changed to make a chicken gravy simply by omitting the kitchen bouquet and using chicken bouillon. Also, sometimes I start the gravy by cooking the flour in the oil a little first then slowly adding water, then seasonings. Sorry for so much detail, just want everyone to know how easy it is to make yummy gravy from scratch :)
Provided by Cypress
Categories < 15 Mins
Time 15m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Boil all ingredients in a pot together, except for thickener.
- Once the mixture boils, mix the cold water + cornstarch / oil + flour into a slurry / paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue with cornstarch, and a paste with the flour.
- Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. If you're using flour and oil, simmer at least 5 minutes to be sure the flour cooks. Remove from heat and let cool to thicken more.
SIMPLE SALISBURY STEAK W/ BROWN GRAVY
I hadn't felt like eating this in so long that I began poking around randomly here and around for a recipe that "got me". So many versions and my indecisive self:) After two nights of toast and jelly because time got away from me, I came up with this Frankenstein's monster of everything I had looked through. I gave suggestions for other options for the crumb part since I tend never to have exactly what any recipe calls for. Ketchup or some tomato product shouldn't be enough to overwhelm the strong beef gravy flavor so add by the tspful until you feel it's OK. I'm a no mushrooms girl but add 'em if you like 'em. I am not using cream of soups any more than absolutely necessary (cream of celery, I'm looking at you!) so if you want to make this a cream style gravy I strongly encourage you to throw some butter, flour, milk, salt and pepper in a pot and make your own white/cream sauce. Didn't reinvent the wheel but I did enjoy how this turned out.
Provided by dmac085
Categories Meat
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Patties:.
- Preheat oven to 350. Line a baking sheet with foil and spray of nonstick cooking spray or use a little oil.
- In a medium bowl mix crumbs, 1/2 of Onion soup packet, salt and pepper and 1/4-1/3 of the finely diced onion. Mix to incorporate then add ground beef and egg. Mix gently to blend. Form into 4 oblong patties.
- Place patties on prepared baking sheet and put in preheated oven for about 35-40 minute Turn patties halfway through cook time.
- Gravy:.
- In a medium to large skillet (with a lid or you can use foil) over medium heat, melt butter and add remaining diced onion--this would be a good point to saute mushrooms if you are adding them. Season with salt and pepper and saute until soft but not browned.
- Add jar of gravy and remaining 1/2 packet of onion soup mix and mustard powder. Add 2/3 c water and stir to make sure the soup mix is dissolved.
- Taste the gravy after heating through--if you are happy with it stop. If you want to --- Add in teaspoonfuls of worcestershire sauce and ketchup to taste. Try 1 tsp of each at a time, tasting after each addition.
- Remove cooked patties from oven and nestle into the pan of gravy. Cover with lid or foil and over medium/low heat let them warm through for 15-20 minute
- I served this with a super cheat cast of characters. Bob Evans mashed potatoes, Bird's Eye corn and broccoli, carrot and cauliflower blend in the microwave bags. Don't forget to salt and pepper your veggies, makes a huge difference with frozen veggies.
- I do think that the patties are great make aheads and freezable. The gravy is pretty fast to whip up whenever you need a fast filling meal.
SIMPLE BROWN GRAVY RECIPE - (4.1/5)
Provided by Susan52
Number Of Ingredients 8
Steps:
- Place broth, butter, Kitchen Bouquet, onion powder and paprika into a 2 quart saucepan and bring to a boil for 2 minutes. Lower heat to a simmer. In a small bowl, stir together the water and cornstarch to form and very smooth paste, called a slurry. Dip about 2 tablespoons of the hot broth into the slurry and stir until pourable and smooth, then stir the slurry into the simmering broth. Continue to cook and stir until the mixture is of the consistency you like, about 3 more minutes. (The gravy will thicken slightly more off the heat). Taste and add salt and pepper as desired. Kitchen Bouquet or Worcestershire sauce is added for color and deeper flavor, and can be omitted if desired. This recipe is appropriate for a chicken or vegetable gravy as well; simply substitute a good quality low-sodium chicken or vegetable broth for the beef.
Tips:
- Use a flavorful base: The key to a great brown gravy is using a flavorful base. This can be achieved by using a combination of ingredients such as caramelized onions, garlic, mushrooms, and herbs.
- Don't overcook the meat: When making brown gravy from meat drippings, it's important not to overcook the meat. Overcooked meat will result in a dry, bland gravy.
- Use a roux: A roux is a mixture of equal parts fat and flour. It is used to thicken sauces and gravies. To make a roux, melt the fat in a saucepan over medium heat. Then, whisk in the flour and cook for 1-2 minutes, or until the mixture is golden brown.
- Gradually whisk in the liquid: When adding liquid to the roux, be sure to whisk it in gradually. This will help prevent the gravy from becoming lumpy.
- Simmer the gravy: Once the gravy has been brought to a boil, reduce the heat to low and simmer for at least 15 minutes. This will help develop the flavor of the gravy.
- Season to taste: Before serving, season the gravy to taste with salt and pepper. You may also want to add other seasonings, such as garlic powder, onion powder, or dried herbs.
Conclusion:
Brown gravy is a versatile sauce that can be used to complement a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to make a delicious brown gravy that will impress your family and friends.
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