Description
This Beef Brown Gravy without Drippings recipe is a simple, flavorful sauce made from scratch using a roux base and beef broth. Perfect for enhancing your favorite beef dishes, mashed potatoes, or vegetables, this homemade gravy is rich, savory, and bursting with depth thanks to Worcestershire sauce, soy sauce, and aromatic spices. Ready in just 15 minutes, it’s a quick and satisfying accompaniment to elevate your meals.
Ingredients
Scale
Gravy Ingredients
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth (preferably low-sodium)
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce (for extra depth of flavor)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Make a Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Cook for 1-2 minutes, whisking constantly, until the mixture is golden brown and has a nutty aroma. This roux will act as the thickening base for your gravy.
- Add the Broth: Gradually pour in the beef broth while whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Season the Gravy: Add Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and pepper. Stir well and taste to adjust seasonings as desired, adding more soy or Worcestershire sauce if you want a richer flavor.
- Simmer: Allow the gravy to simmer gently for another 2-3 minutes, stirring occasionally, until it reaches your preferred consistency. If it becomes too thick, thin it out with a little more beef broth or water.
- Serve: Pour the finished gravy over your beef dishes, mashed potatoes, or vegetables to add a delicious savory flavor.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount of cornstarch).
- If you prefer a thicker gravy, cook the roux slightly longer before adding broth, or simmer the gravy longer.
- The soy sauce enhances umami but can be omitted if you want a less salty gravy.
- Use low-sodium beef broth to better control the salt level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
