Make this EASY Beefiness Gravy recipe in only 10 minutes with NO drippings needed! Learn iii surreptitious ingredients to add depth of flavour, plus a chef-inspired finishing technique to add a silky, velvety finish.

Serve this gravy with mashed potatoes, salisbury steak, homemade rolls, buttermilk biscuits, state fried craven, cube steak, and more!

A spoon drizzling brown gravy over warm mashed potatoes.

Dark-brown Gravy Recipe

Believe me when I say, I don't child around when it comes to gravy. After all, I plan on pairing this recipe with everything. Poutine, Fried Chicken, Mashed Murphy Casserole, Roast Chicken, Pot Roast, Steak, the works. So when I decided to post this recipe, I knew that it had to be perfect.

And let me tell y'all, information technology is perfect. NO DRIPPINGS necessary! (Just of course information technology's an pick.)

Let's talk about what makes this thebest brown gravy recipe.

Using a Roux vs. a Slurry for Gravy

There are 2 basic methods to brand a prissy thick gravy. Let's take a look at each method, and why I chose to utilise a slurry for this recipe.

What is a Roux:

A Roux is a combination of fat (drippings), whisked with flour. Butter tin also be used in leau of drippings.

What is a Slurry:

A Slurry is a combination of corn starch or flour + cold water. It's added to a warm liquid to thicken it. The reason cold water is used is to forestall lumps from forming when added to the warm base.

Why I chose a Slurry for This Recipe:

When I brand gravy, I dearest incorporating a chef technique called "monter au beurre", which is to add together a swirl ofcold butterat the end to create a smooth, velvety finish. Therefore, I chose to avoid starting with butter/flour base and decided to thicken the gravy with a slurry, equally I didn't want the butter to overpower the flavor of the gravy.

( Bonus: Corn Starch is gluten costless if you are serving this anyone who may have an allergy or sensitivity to it.)

How to Brand It

Add together the chicken broth, beef broth, beefiness burgoo, onion and garlic pulverisation, and Worcestershire sauce to a medium bucket. Stir to combine.

Showing how to make gravy by adding seasonings to beef and chicken broth.

Bring to a boil and whisk in cornstarch + common cold h2o mixture. Decrease heat. Go on to whisk to ensure the cornstarch blends in smoothly.

Bringing brown gravy to a boil and decreasing heat and adding corn starch and water.

Permit information technology simmer until it'south of desired thickness. Remove from heat and swirl in common cold unsalted butter for a smooth, velvety finish. This is a technique that chefs use called "Monter Au Beurre". Swirling cold butter into brown gravy before serving.

How to Make Chocolate-brown Gravy More Flavorful

Not merely do these undercover weapons add a squeamish depth of flavour to brown gravy, but they also assist achieve a rich night brown color.

  • Worcestershire Sauce:This is my peak choice. Yous can't taste it at all but it enhances the other flavors of the gravy and a rich element to information technology.
  • Soy Sauce:Soy Sauce is plentiful with 'umami',which is basically a savory feature that makes gravy so irresistible. Like the above choice, y'all tin can't taste it when added in the correct quantity. I recommend using low sodium.
  • Kitchen Bouquet Browning and Seasoning Sauce: I similar to add a few drops of this in combination with either of the ii options noted higher up to add together but a hint of a darker dark-brown colour. Y'all can find information technology in the aisle where they sell gravy packets. (Which we no longer need to purchase ever again. 😉)

3 bottles to make brown gravy more flavorful.

Other Optional Ingredients

  • Sauteed Onions, Shallots, and/or One thousandushrooms.Saute at the beginning, then add goop, etc.
  • Fresh Rosemary, Sage, and/or Thyme.Add at the terminate of cooking.
  • A splash of Dry Red Wine. Add with the broth.
  • A compression ofDijon Mustard.
  • Ground Pepper.

How to Get in With Drippings

If y'all brand anything that results in having meat drippings at the stop, whether information technology's pork, chicken, or beef, be sure to save them for this gravy. You lot tin can always freeze them until yous're ready to use them.

If y'all have drippings, simply add them in along with the beef and chicken goop, which will give you even more gravy. You can as well mensurate your dripping and top information technology off with enough broth to make ii cups full. Beef bouillon may not be needed if drippings are being used—taste first and add if necessary.

Storage

  • Refrigerate for upwards to five days or freeze for up to v months.

A pot of brown gravy with a spoon scooping it out with rosemary and mashed potatoes in the background.

What to Serve with Dark-brown Gravy

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A pile of mashed potatoes on a plate with a spoon drizzling brown gravy on top.

This easy Brown Gravy Recipe can be made in x minutes with NO drippings needed! Larn iii secret ingredients to add together the best depth of flavor, plus a chef-inspired finishing technique for a polish, silky finish!

  • i loving cup craven goop
  • 1 cup beef broth
  • one cube beef bouillon, or 1 tsp better than bouillon
  • 1 teaspoon onion powder
  • ½ teaspoon garlic pulverization
  • 1 ½ teaspoons Worcestershire sauce
  • 2-three drops Kitchen Boutonniere browning and seasoning sauce, optional
  • i/4 cup common cold h2o
  • iii tablespoons cornstarch
  • i Tablespoon common cold unsalted butter

  • Add the craven broth, beef broth, beefiness burgoo, onion and garlic pulverization, and Worcestershire sauce to a medium saucepan. Stir to combine.

  • If a darker color is desired, add together 2-3 drops of Kitchen Boutonniere browning and seasoning sauce.

  • Combine the cold water and corn starch in a pocket-sized Tupperware with a chapeau. Milkshake to combine.

  • Bring gravy to a boil. Whisk in cornstarch mixture. Decrease to medium low. Go along to whisk to ensure that it blends in smoothly.

  • Allow it gently simmer until its of desired thickness. The longer information technology simmers, the more concentrated the flavor will get.

  • Remove from heat. Swirl in one tablespoon Cold butter just before serving. This adds a silky, velvety finish.

This recipe yields one + 1/4 cups.

1 teaspoon of low sodium soy sauce tin can exist substituted for Worcestershire sauce.

Depression Sodium Chicken or Beef Broth may likewise be used, y'all can e'er season with more than table salt if desired.

 If you have drippings, simply add them in along with the beef and chicken goop, which will give you even more gravy. You can also measure out out your dripping and top it off with enough broth to make 2 cups total. Beef burgoo may not exist needed if drippings are being used—taste showtime and add if necessary.

Optional Ingredient Additions

  • Sautéed onions, Shallots, and/or mushrooms.Sauté at the beginning, so add broth, etc.
  • Fresh Rosemary, Sage, and/or Thyme.Add together at the end of cooking.
  • A splash of Dry Red Wine. Add with the broth.
  • A pinch ofDijon Mustard.
  • Ground Pepper.

Calories: 69 kcal , Carbohydrates: 9 k , Protein: 1 g , Fatty: 3 g , Saturated Fatty: 2 chiliad , Cholesterol: 8 mg , Sodium: 702 mg , Potassium: 97 mg , Fiber: one g , Sugar: 1 g , Vitamin A: 87 IU , Vitamin C: four mg , Calcium: 7 mg , Fe: 1 mg

Course: Sauce, Side Dish

Cuisine: American