Homemade Bef Gravy With Beef Base
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08/27/2007
a very simple and delicious gravy. Withal, you do accept to prepare this in a certain society. First, use half the butter to sautee the onions until transluscent. Add the other one-half of the butter then the flour to make the roux. The best fashion to make a good roux is to use a whisk. Then, add the water and beefiness bouillon and keep to whisk until desired color and consistency. If the onions are finely chopped and cooked for the right corporeality of time, yous don't fifty-fifty discover them in the gravy - they just melt away.
03/20/2005
Adept recipe, merely like the others I inverse the fashion I made it, not the ingredients I used. I sauteed the onion in the butter first, then I added the flour to make a roux. I browned the roux to give my gravy some color. Then I added the bouillion and the h2o. I used to 2 packets of beef boullion in mine, which I scaled for 2 people. Worked out well and tastes groovy!
01/08/2007
What a wonderful, easy way to make gravy! It is peculiarly nice to brand with something like meatloaf, when you lot may not take beefiness drippings immediately bachelor. I used 2 cups h2o to iv boullion cubes, which worked perfectly. Added black pepper to gustatory modality, along with some Worcestershire for color and flavor. Make certain you make the roux first (cook the butter and flour together) so it volition offset to brown, then add the onions and the other ingredients.
01/26/2004
Very tasty but suggest the following: was likewise salty so I diluted information technology with more h2o; directions didn't indicate any detail way to put together so make sure you do so in this order to avoid lumps: melt butter, add flour and onion, mix together boullion and water and add to flour & butter mixture stirring constantly over medium high heat.
11/04/2002
Excellent after making a few changes! I similar our gravy "browned" as it is in the packets you buy at the shop. I put the flour in a hot bucket and stirred it on medium heat until medium brown (don't fire!). In a seperate sauce pan I heated the butter and sauteed the onions until soft, and so added the flour and two packets of bouillon. Adding the water slowly and whisking constantly stops it from sticking.
07/21/2005
I have e'er tried making a good gravy and this was wonderful. Very easy and very tasty. I will always use this recipe from at present on. Just similar the other reviews melt butter, add flour and so onion and then mix together the boullion and the water then cascade with the butter mixture and but use 2 cups of water and four bouillons and you lot won't be disappointed with the results. Give thanks you very much we all savor this wonderful gravy.
12/26/2010
Excellent and like shooting fish in a barrel gravy. Onions are fundamental to the flavor. All-time to saute the onions in the butter so use Wondra flour which mixes quickly without lumps to make a roux. Then add the broth and cook to thicken. I used canned beef broth and it came out fantastic for Christmas dinner.
08/29/2005
This gravy was fabulous! I didn't take an onion so I used ane tablespoon of onion powder. I took advice from other poster's reviews and made a roux. I also used 2 cups of water for iv burgoo cubes. I could see that the gravy was going to be pretty lite in color, so I added a piffling scrap of Kitchen Boutonniere to achieve my desired color. The flavour, thickness, and color were all wonderful. I'll definitely be using this recipe again, of course with my own adjustments.
xi/07/2005
This is a very easy recipe for gravy. I don't add quite a whole onion, maybe a ane/four of a big 1. The only variations I used was a can of beefiness goop, and no boullion or water. I've also added one/three loving cup sour cream to the gravy to cascade over Weinerschnizel.
11/07/2001
I made this gravy recipe with chicken bouillon instead of beef bouillon and it was great. Serve on peak of roasted chicken and mashed potatoes with corn on the cob and biscuits on the side. YUM!!
09/18/2011
Delicious. I followed some other reviewers advice and sauteed onion in butter start until tender, then i whisked flour in to make roux. Then water and burgoo. I used about two 1/2 cups water though because gravy likewise thick. Even my picky son loves it. Give thanks you for recipe Sal!
04/01/2008
This was fantastic! I used reconstituted instant minced onion instead of fresh because my son has a thing about onions. I likewise substituted a nice cabernet instead of 1/iii of the water. My son came dorsum for seconds AND thirds! This is very easy to make and tastes cracking. Thanks!
04/nineteen/2002
Overall very practiced but I had to doc it up a bit. Because I take to watch sodium in my diet, I used low-sodium burgoo and no-table salt butter. Cuts the sodium down from 2,700 + mgs. to about 15 mgs. Because I was using a slow cooker, I doubled the recipe, cooking on the stove top offset, then added a jar of beefiness gravy (this should take intendance of the lack of salt flavor) but constitute I had the opposite problem of the previous reviewer. Information technology was way too sparse. I sprinkled several Tbsp. of corn starch and that seemed to take intendance of the trouble. I added about 1-1/4 lbs. of cubed beefiness and slow-cooked for several hours, and so served over mashed potatoes. Delicious!
10/22/2012
Nice and uncomplicated. easy to arrange for craven or pork1
09/05/2011
Outstanding! I doubled the recipe. Used beef goop in place of water and 2 bouillon cubes. Sauteed ane/2 cup finely chopped onion in half the butter. And so added remaining butter and flour to make a roux as stated by other reviewers. I did common salt and pepper to sense of taste. Will make once again and once more! This has been printed and added to my recipe book of favorites. Cheers Sal.
01/18/2011
very like to the gravy i've been making for yrs...i apply bisquik and milk though...practiced stick to your ribs gravy
03/07/2012
I am on a special nutrition and fabricated some unproblematic changes to reduce the salt. Like many others I sautéed the onions but in coconut oil instead of butter (Coconut oil helps reduce cholesterol). I so made the roux with the flour. Instead of bullion I used beef base to reduce the salt. For added flavor I added some burgundy pulverisation I constitute at my local spice store.
02/21/2012
This was very good gravy. I made it the way inguri suggested. My girlfriend added some gravy master to the mix though. She'due south always stepping on my toes, nothing I do is good enough for her.
02/23/2012
This was great! I needed gravy for my beef and noodles and this was it. I sauteed the onion in butter, added flour to brown but as the others suggested, just I used 1 one/2 loving cup goop from the roast in place of the water- PERFECT!
06/02/2011
really practiced loved it makes the best gravy for beefiness stew
11/09/2009
Awesome... I did chop the onions as minor as I could and sauted them in the butter then added the flour and then the boullion/water mix. Turned out better than my family's passed down recipe.
01/30/2012
Uncomplicated and makes a fine gravy! Made as directed only omitting the onion as the kid doesn't like them. Thanks!
10/02/2011
not really crazy nigh this recipe. We similar a darker brown gravey.
05/02/2011
I take been making this gravy for years. the simply improver is Gravy Chief about a teaspoon. To give it a rich brownish color. Too try mushrooms.
12/25/2010
For the life of me I can't figure out why some people'south photos prove white gravy! I made this because I made a roast and didn't have any beefiness broth or very many drippings to apply for the rue. I followed the suggestion to brownish the onion outset and using my microplane (food rasp) to make sure the onions were fine plenty and they definitely were. I added 3 cups of h2o and four bouillon cubes as another reviewer suggested and allow that come to a boil while creating the rue in a small saucepan. If yous let the butter and flour get really browned up that volition add together color to your gravy, as will the bouillon cubes. I added the rue to the goop, whisked it upwardly to brand sure in that location were no lumps and left it boiling on the stove for about 15 minutes then it would cook down. I also eventually added a few tablespoons of drippings from my roast, which I'm certain added a great flavour, but even without it I remember this gravy is pretty solid. (Solid in quality, non in viscosity.)
03/24/2013
Delicious and easy to make, my two favorite things. This recipe was great on its ain without any modifications. Will definitely be making this again. Good bye shop bought gravy.
01/thirty/2009
Slap-up in a pinch.
05/06/2011
Wow, great recipe! I followed other suggestions of cooking the butter and flour together kickoff after the first batch didn't turn out. I used garlic pulverization and onion powder for taste and as well a flake of Worchestershire (spelling?) sauce.
01/18/2011
As far equally color for any beef based dishes I've always relied on a production bachelor in well-nigh all nutrient stores...Kitchen Bouquet. It's what my Mom ever used and adds some taste and rich color to beef based dinners. Takes very little. Use it also when I cook a roast and spread over outside of meat earlier cooking.
05/09/2011
Used Extra Virgin Olive Oil instead of the butter and it was actually skillful. Will use this when I need a gravy and don't have plenty drippings.
12/fifteen/2008
My husband declared this the best thing to come from my kitchen. I cut upwardly leftover pot roast into the gravy and served it over a bed of rice. Wonderfully flavorful, it's fifty-fifty amend the side by side day.
xi/19/2011
Prissy recipe to have in your file. I thought I had some beef burgoo in the cupboard but, there I go thinking again! I used a tin of beef broth and half of a large onion and followed the recipe. My guest actually loved it! I fabricated this to get with the Meatloaf Cordon Bleu from this site and it was a great pairing of flavors. Adjacent time I would use the beef goop plus ane or 2 tsp of bouillon for a richer beefiness gustatory modality.
12/21/2011
Pretty good. I may cut back on the flour by near a tablespoon next fourth dimension though. My 7-twelvemonth-old daughter loved it on her mashed potatoes.
11/20/2010
I used onion powder instead of existent onion. Amazing!! This will be my gravy recipe FOREVER!!
04/04/2013
For what information technology is, 5 stars. I did saute the onion in near 1 T of the butter and so melted the remainder, added the flour, water and used beef base.
03/13/2011
This is elementary, but definitely not a gravy as listed. I made a meatloaf and had no meat drippings, so I was looking for a quick subtitute gravy. Based on the cook temperature and the ingredients it ends up as flour thickened hard onions. I did only one-half the onion equally it seemed like quite a bit, but that wouldn't change the texture. To thin it out I had to accommodate it by adding quite a bit more than h2o and then simmering on (low) until the onions had fourth dimension to soften. Information technology worked, nosotros ate it, just it was only adequate and I establish it to be extrememly salty.
01/04/2010
Calling all GRAVY CHALLENGED cooks! This ane is for US!!!!! Easy, good, and fool proof. No lumps! Follow the recipe....dump all of the ingredients in a pan, estrus over med heat until it boils and thickens. I didn't add onion....didn't have one....so I tasted and seasoned equally I went along. Recollect I used a little onion salt, pepper, and a wee splotch of worcestershire sauce. Thank you, SAL....great recipe!
03/xx/2011
Although I think this recipe would be awesome as is, some pocket-size tweaks ensured I'll never buy prepared beef gravy once again. I cut back the water to 1-1/4 cup, cut the onion dorsum to about 1/4 of a large onion and stirred in i/3 cup of sour cream after thickening. Served with pot roast and vegy'due south. Delicious and very quick and easy!
01/25/2012
Quick and taste proficient. Easy to fix for 2.
11/11/2009
I can't believe how delicious this gravy is! I made it two nights in a row. I used i 1/2 cups water, 3 beefiness bouillon cubes, 1/4 cup flour, 1/four cup butter and pepper, garlic pulverisation and onion powder to taste. Very good considering the ease of grooming. I like mine over rice with a beef patty. A few shakes of Worchestershire sauce in the gravy adds a nice richness every bit well.
11/21/2013
What an Amazing recipe! I made this final week following the directions to the "t". I was amazed at how simple it was to brand with all the ingredients I had on manus. This week I changed the bouillon from beef to craven and it was just every bit astonishing. Next calendar week is Thanksgiving and I must detect some turkey bouillon! At that place is never enough gravy for leftovers. This year will be dissimilar! Thank you Sal for sharing your Astonishing recipe and wishing you the all-time for the holidays!
03/15/2010
Just made this gravy and it was WAY better than I expected! I made a meatloaf using the Lipton Onion Mushroom soup mix, except I employ real pieces of ripped upward bread instead of bread crumbs. Then I followed advice from others here and used beef broth for gravy rather than water and buillion. I cooked onions in butter, then made the roue past adding remainder of butter and the flour. I added the beefiness goop and pan drippings from the meatloaf to roue. I used some of the beef broth from the can and mixed with flour, then added that to gravy to further thicken it. I added a lilliputian Worchestershire, table salt, pepper, and dash of onion powder. Wonderful! Volition make with meatloaf from now on. Had hot meatloaf sandwiches and mashed potatoes and fifty-fifty my 7 year onetime loved it! Give thanks You lot!
12/02/2005
This was not what I was looking for. I like beef gravy that looks like beef gravy (dark brown) and non like craven gravy. Also, the season was off, too salty.
08/01/2012
This just didn't work for us at all. I followed the recipe, but using the classic roux method. My married man asked "where's the beefiness?". This tasted to me like a canned onion gravy. He did say it was ok over mashed potatoes, but asked me non to make information technology again.
11/25/2008
This was exactly what I was looking for. A quick, simple and delicious gravy to go over beef tips with onions & mushrooms along with mashed potatos. Thanks for submitting this recipe, it was perfect for my needs.
12/14/2007
My first time making gravy from scratch. This was first-class!! Everybody loved it. Thank you.
07/03/2011
great. sauted onions in butter and so added flour and made a rue. brownish rue lightly. used canned beef broth and teaspoon tones beef base.
10/24/2008
Personally, I didnt similar this recipe (almost) as is. I dont do onions, and then I used onion powder. And oddly enough, although it had tons of flavor, it seemed bland. Then perhaps next time I'll add some garlic or seasoned salt. Maybe add some kind of meat drippings too. I know it'due south strange to say that it has flavor simply it's bland, but that's the just mode I can think to describe it. SUPER easy to brand, I personally but call up it'due south missing something.
06/nineteen/2012
Terriffic! Did this in these steps: Sauteed the onion then removed it from the pan the melted the remaining butter and slowly added the flour stirring until browned lightly similar a roux, then added the water & bouillion...mmmmm... Wonderful! THNAKS!
05/08/2012
Adept gravy, easy to make.
10/02/2010
in a compression...and a very grateful for this recipe. I made a roux with the butter/flour and and so slowly added beef broth instead of burgoo. Was non salty and had the consistency of canned gravy (thick). The only downside is it isn't very beefy.
05/04/2008
I made this recipe to include into a Swiss Steak recipe that called for jar gravy. I had all the ingredients so I only made information technology from scratch instead of buying it. It turned out cracking. I loved the gustatory modality. I will make this over again for other dishes!
10/14/2004
Quite good, as long as you do the onions, butter, and flour first and so add the other ingredients. I also added a petty meat juice from the meatloaf I made, and it came out yummy!
09/14/2011
This was a very dandy gravy!! The just thing i did that was different was that i used cake flour it creates a smoother gravy
07/01/2004
Improve than canned gravy only of course it tin can't compare to gravy made from meat drippings. If I make this once again I'm going to try calculation some spices. It needs more than just the onions.
eleven/11/2010
If yous don't like crunchy onions in your gravy, saute' them beforehand. Too, I combined a cup of hot h2o with a cube of beef bullion, chilled it, mixed the flour into the cold broth, then added the butter (which i melted in the microwave beforehand) and the pre-sautéed chopped onion. I also concluded up calculation a decent amount of salt (but i have a salty pallet) and some black pepper as well. I then microwaved that uncovered for xxx seconds, stirred information technology, and microwaved another 30 seconds, stirred once more, and let it become another 30 to bring information technology up to temperature. So quick and like shooting fish in a barrel, and very tasty!
01/26/2012
I dearest this recipe! Cheers i added a few things just to spice information technology upwardly i added pepper, garlic and chicken and seafood seasoning to the onions just a little to requite them some flavor. i added extra onion and made certain they were nice and done since we love onion! made habitation made mashed potatoes and some steak covered in gravy came out perfect!
x/10/2011
Perfect for my steaks simmering right now with this as it volition be perfect for my rice too. Gustation teste and well, I forgot the package at the shop, found this...I will completely FORGET the packets from now on. Give thanks you so much for this easy recipe and flavor.
11/20/2010
Very practiced sense of taste! We served it over hamburger patties and rice. The only matter I changed was that I used dehydrated onions nearly four tbsp instead on fresh cut onion which softened nicely.
01/xvi/2010
crunchy and flour-y. Read reviews before making this! But I similar that I had all the ingredients on hand. It volition work in a pinch but I'd never serve information technology to anyone. I think the order yous melt it would make a big divergence. Next time I'll definitely make sure the onion is cooked before adding flour and water.
11/01/2010
What a cracking recipe! I made this exactly every bit written, (only using ane bouillon cube per teaspoon of burgoo) and information technology turned out super. I used this on a steak pot pie (adapted from the Leftover Pot Pie from this site) and everyone loved it. I have as well substituted chicken bouillon for beef and it was just every bit good. Smashing recipe.
04/16/2002
Gravy was very quick to brand and was very easy! Nevertheless, the end was result was very salty, perhaps add a piffling less bouillon. For two people, cut the recipe in half. I also had to add a little more water because it was so thick. I will make again with these changes.
12/06/2006
Nuts are best. I apply this recipe quite often considering I don't actually like the packets. (but use them when it is husband's turn to cook). I reduce the amount of onion just a little because it was also strong the beginning fourth dimension. Cheers for the post.
x/15/2011
Made with canned beefiness broth and the drippings from a roast - wonderful flavor.
11/13/2011
My go-to gravy! I apply craven bouillon considering its what I always have on paw. Even when I use only a 1/two an onion it still comes out perfect every time.
03/04/2012
Succulent! This gravy has and then much season. I did follow the suggestions from the other reviews. I will definitely try this with chicken burgoo for a yummy chicken gravy. Thanks for the recipe!
02/12/2007
Very tasty gravy. I commonly but use butter/margarine on my mashed potatoes since I am not a large gravy fan. Simply I couldn't get plenty of this! I just threw everything in a pan (didn't read the reviews that said to brand a roux get-go) and information technology turned out just fine. Ran it through a strainer though to take out the onion pieces, the season is plenty without having to eat the pieces too. I also would suggest using a very small onion.
12/19/2006
I loved this gravy!! It was so skilful and I will for sure make it again. It was pretty thick...just notwithstanding deserves 5 stars.
12/29/2011
My hubby loves gravy on his spud and fries. This is an easy gravy and lots of flavor.
08/26/2004
Really liked this recipe. It was VERY simply and got rave reviews from my family. I used ii cups of water and four beef bouillon cubes.
02/17/2008
Very good. I added some pepper, and also a bit more than water. I used reduced-sodium boullion.
09/13/2011
This was not to my liking.
04/16/2002
Gravy was very quick to make and was very piece of cake! Withal, the end was result was very salty, maybe add together a trivial less bouillon. For two people, cut the recipe in one-half. I also had to add together a little more than h2o because it was and then thick. I volition make over again with these changes.
01/05/2005
Served this gravy with leftover roast beef and mashed potatoes terminal night and it was terrific - very easy and delicious. Thanks.
05/04/2014
This was very tasty.
06/16/2014
Pretty tasty. I think I will utilize only half the onions side by side time. Went well with egg noodles and Italian meatballs for a quick meal.
08/22/2009
Perfect for poutine! We loved this recipe. Browned the onions in butter added flour and made a roux. Mixed the bouillon and water together then added to the roux. Simmered for ten minutes. MMM
02/28/2005
This is a great recipe. I take besides made it with chicken bouillon and it was cracking too! You can't go incorrect!
09/17/2013
I boiled the water and bouillon start, (2 c water, 2 soft beef bullion), I added the 1/4 stick butter and and then 1/3 c all purpose flour, pepper to taste. This was the best gravy I always fabricated, t is much better than the envelope gravy when your in a bind. Oh, I didn't use onions because my husband hates them, still a astounding recipe! :)
08/xx/2013
i have been trying for some time at present to master bootleg gravy it tastes and then much better than store bought so i found this recipe my husband want going on and on how proficient it was and it was yummy i made mashed potatoes from a recipe hither and permit me tell you they were delicious
10/13/2008
I used ane/iv cup flour and 1/4 cup butter to brand the roux. Per other suggestions I added ii cups of water and iv bouillon cubes and brought to a boil. Then I simmered for 15 minutes. It was actually good!
04/12/2009
This is a really good beef gravy recipe. Similar others, I cooked the flour with half of the butter to brand a roux showtime. For a more than homemade gustation, skip the bouillion and use beef broth instead (Swanson makes a skillful one). Use two cups of beef broth, adding information technology slowly while stirring to the roux. Cook until information technology thickens, stirring to prevent called-for. Season to sense of taste. This makes a prissy thick, flavorful gravy without all the fuss of straining pan drippings.
06/12/2009
Neat gravy recipe. I have never been able to brand i I've liked, until now. I halved this since I was simply cooking for myself. I also used canned beef stock instead of the h2o and bullion. I didn't brown the onion offset, I merely put everything in together, and information technology turned out great and was super fast! I served it over rice.
03/03/2011
We made a beef roast that did not produce much juices, and so I was happy to find this recipe. Made it as written except I subbed dried onion for the chopped onion. Added the juices we did have from the roast and then ran information technology all through a strainer. The gravy was great in a pinch. Thank you for such a helpful recipe.
08/21/2013
super piece of cake! I did add some milk to my water... :D
10/27/2004
Tasty! I used it in shepherd'southward pie. A good simple beef gravy. (I don't make gravy very oft and I was agape it would never smooth out from a big lump.. only it did :) just be patient!) I used one boullion packet.
08/01/2011
This was very tasty. I was surprised at the amount of butter, but that's probably why it tasted so darn proficient. Thanks!
07/25/2014
Used the "bones" of this recipe this evening. I am non a fan of bullion and used beef broth instead. Sauteed the onions in the butter, added beef broth to the flour and mixed very well. Put broth in with the sauteed onions, added the flour mix and as I was taught by my polish grandmother-in-constabulary..... you MUST boil the gravy for at LEAST a minute to get rid of the flour gustatory modality. Then I added some gravy primary for added color. VERY very good on the fly gravy. This will exist my mainstay recipe for when I dont have drippings to make real gravy. I prefer the broth over the bullion and then I tin can control the salt.
01/24/2009
This was my showtime beef gravy and it came out awesome! I made it for meatloaf and buttery mashed potatoes, and everything went really well together.....I chopped up 2 decent slices of onion, and that was plenty to requite the recipe good flavor. Side by side time I might try to utilize 2 teaspoons of boullion instead of iii......I tin can always add another one if it's non salty enough(I used the boullion cubes, and 3 seemed like information technology might exist a little much)
05/25/2004
This is an excellent, simple beefiness gravy recipe. Follow the advice of other'southward and add ingredients equally they have instructed (butter & onion, then flour, etc.) and it should turn out polish. It actually has first-class season. Thank you.
02/12/2015
Perfect. I didn't utilise onions. I made a roux with the butter and flour and then added the beef broth. Wonderful with meatloaf and mashed potatoes.
ten/x/2009
Super yummy and elementary!! I used chicken broth instead of bouillon cubes and onion powder vs. existent onions. Turned out great!
02/12/2010
This was so easy and succulent! I will never buy canned gravy again!
08/eighteen/2008
Good basic recipe. I browned the onion in the butter before adding the flour to brand a paste. And so I added the stock slowly while I whisked information technology. Came together nicely and a very authentic taste!
11/14/2009
Fabulous gravy. I typically buy a can or powdered gravy when I am not roasting but that has all inverse. I will exist making my gravy from scratch from now on!
03/25/2010
Neat recipe for a last minute gravy without having any natural meat juices bachelor. It is thick, merely I added a bit of water to thin the consistency. I also used onion juice instead of the onion, for a smoother gravy.
02/17/2008
Very skilful. I added some pepper, and also a fleck more water. I used reduced-sodium boullion.
02/26/2009
Wow, I had no idea making gravy was SO easy! It tasted not bad also, not bland at all :)
10/20/2009
Amazingly simple - great piffling quickly recipe! I unremarkably make a roux and do this in society, but you don't take to. Simply throw it all in and use a whisk until its thick and smooth.
Source: https://www.allrecipes.com/recipe/20938/simple-beef-flavored-gravy/
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