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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you want brown gravy for meatloaf, the Canadian specialty poutine, or hot roast beef sandwiches using roast beef from the deli, you have to make some up fresh without the benefit of pan drippings from roast beef.
Many cooks use a store-bought mix to do this quickly, but making your own brown gravy from this recipe for Judy’s cookhouse brown gravy takes about the same amount of work and time as using a mix. But you’ll be wowed by the taste of this version; it knocks it right out of the park.
Click Play to See This Recipe Come Together
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 clove garlic (finely minced)
- 4 cups beef broth (cold, high-quality)
- 1/4 cup ketchup
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt (to taste)
- Black pepper (to taste)
Gather the ingredients.
In a saucepan, melt the butter over medium-low heat.
Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust. Add the garlic and cook for 30 seconds.
Whisk in 1 cup of the cold beef broth and then add the ketchup, mustard, and Worcestershire sauce. Whisk until smooth. Then whisk in the remaining 3 cups beef broth.
Bring to a simmer, whisking constantly, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste and season with salt and pepper.
Keep warm until ready to serve.
- You’ve likely heard a lot about Canadian poutine. It’s a specialty of Quebec and is super simple. It’s hot french fries covered with your cheese of choice and then smothered in brown gravy. The gravy is supposed to melt the cheese, so it should be very hot. Canadians love the stuff, and now many Americans are hooked.
- One of the all-time great uses for leftover roast beef and brown gravy can be made even if you didn’t spend all day Sunday making that roast beef like your grandmother used to do. Place a couple of slices of deli roast beef on a slice of quality white bread (yes, only white bread will do) and cover with a hefty portion of gravy and salt and pepper, to taste. It’s a great weeknight meal in the winter.
Video about How To Make Your Own Brown Gravy
How to make brown gravy from scratch (Part 1)
Part 2 of this video is now LIVE!! Check it out
How to Make Brown Gravy from Scratch
Thanks for watching! In this video I’m showing you how easy it is to make brown gravy.
✨First you want to make the roux and season it.
✨Add your broth/stock.
✨Then add the other ingredients.
The flavor of your gravy will be determined by the BROTH/STOCK. Use high quality ingredients for best results! Cook your roux long enough to get rid of the flour taste. It should also turn brown.
This wasn’t stated in the video, but I recommend that you taste your broth/stock before using it! In the video I used a brand called “Simple Truth beef broth” (which was very weak). NOW I USE SWANSON BEEF BROTH WHICH IS THE BEST! So if your broth tastes weak, then you can add a little chicken or beef bouillon powder to kick up the flavor.
ALWAYS taste as you go and build the flavor of your gravy to your desired preference. Add a dash of salt LAST.
Please watch video demonstration.
2 tbsp Unsalted Butter
2 tbsp All Purpose flour
1 Cup Beef or Chicken Stock/Broth
1 tsp Worcestershire sauce
Garlic powder *
Onion powder *
Black pepper *
*Season to taste
At time stamp 1:37 increase your heat.
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#browngravy #howtomakegravy #thesimpleway
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