beef broth gravy
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.
Ingredients
- 1/4 cup butter
- 1/4 cup Wondra flour
- 2 cups beef broth
- - salt and pepper, to taste
How To Make beef broth gravy
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Step 1Melt butter in your saucepan. -
Step 2Then add the flour. Whisk the flour for about 1 minute until the flour is "cooked".
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Step 3Slowly add the beef broth.
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Step 4Stir often for about 8-10 minutes. Season with salt and pepper. Stirring is the key to lump less gravy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
