I don't particularly care for roast beef, but my family loves it so sometimes I have to make it. Now, what I do like is roast beef sandwiches. But the kicker is that I have to have beef gravy on mine. So here's my recipe for getting a really rich beef gravy out of your beef broth. You can use canned broth if your roast doesn't make enough.
Blue Ribbon Recipe
A delicious basic gravy broken down with the perfect proportion. If you've ever wondered how easy it is to make homemade gravy, try this recipe. Wondra flour is super fine flour and perfect for making gravy (keep it in your kitchen pantry as a staple). Equal parts butter and flour (the roux) are the perfect base. The only seasoning is salt and pepper, but you can season any way you'd like really. Once it simmers, the gravy is thick but not too thick. Perfect alongside mashed potatoes or rice or on a roast beef sandwich. You can switch out the beef broth for chicken or turkey depending on what you're serving. Also, this recipe easily doubles.
We let the roux cook until golden brown to give the gravy a more brown color. The roux is ready when it starts to smell nutty.
Melt butter in your saucepan.
Then add the flour. Whisk the flour for about 1 minute until the flour is "cooked".
Slowly add the beef broth.
Stir often for about 8-10 minutes. Season with salt and pepper. Stirring is the key to lump less gravy.
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