Basic Brown Gravy

Lynn Socko


This is a starter gravy that mushrooms and onions can easily be added to.
Reduce everything in half to make a smaller batch of gravy.


★★★★★ 2 votes

Makes 4 c.
15 Min
Stove Top


  • 4 c
    homemade beef stock
  • 1/2 tsp
    each of black pepper and salt
  • 1 Tbsp
    puree veggies, opt

  • 1 c
    cold water
  • 1/4 c

  • 1/2 c
  • 1/2 c

How to Make Basic Brown Gravy


  1. This is a recipe for some delicious homemade beef stock. Beef Stock and shredded beef
    TIP FOR A DARKER GRAVY: While gravy is thickening, add a few drops of KITCHEN BOUQUET, this will give you a richer color without effecting the flavor, use sparingly. If using puree veggies, add to stock while heating.
  2. 2 FOR CORNSTARCH THICKENER: Heat stock. Mix together 1 cup of COLD water or milk and 1/4 c. of cornstach, mix very well to remove all lumps. Add to hot stock and simmer on low for 5-10 min. If gravy is not thick enough repeat step. Add salt to taste.
  3. 3 FOR BUTTER AND FLOUR THICKENER: Melt butter in skillet or med. saucepan. Add flour, mix well and cook over very low heat for a few minutes to cook out the flour taste. Pour warm beef stock into pan and stir well with whisk. Simmer till gravy is thickened. Add salt to taste.

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About Basic Brown Gravy

Course/Dish: Gravies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tags: Quick & Easy Healthy

Show 9 Comments & Reviews

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