Are you tired of bland, watery gravies that leave your roast beef feeling lonely on the plate? Get ready to transform your culinary game with this ultimate beef gravy recipe that promises restaurant-quality richness in every single spoonful! Using the precious drippings from a slow-roasted beef, this gravy isn't just a side condiment—it's a flavor explosion that will elevate your entire meal from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups beef drippings
- 1/4 cup all-purpose flour
- 2 cups beef broth
- Salt to taste
- Pepper to taste
Instructions
- Remove the roasted beef from the roasting pan, reserving all the delicious brown drippings at the bottom of the pan.
- Pour the beef drippings into a measuring cup or fat separator, allowing the fat to rise to the top for easy skimming.
- Skim off about 1/4 cup of the fat from the top and transfer it to a medium saucepan.
- Heat the fat over medium heat until it becomes hot and shimmering.
- Gradually whisk in the all-purpose flour, stirring constantly to create a smooth roux. Cook the roux for 2-3 minutes to remove the raw flour taste, allowing it to turn a light golden color.
- Slowly pour in the beef broth, whisking continuously to prevent lumps from forming.
- Add the remaining beef drippings to the saucepan, stirring to incorporate fully.
- Continue cooking the gravy, stirring frequently, until it thickens to your desired consistency, approximately 5-7 minutes.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- If the gravy becomes too thick, thin it out with additional beef broth. If it's too thin, continue simmering to reduce and thicken.
- Strain the gravy through a fine-mesh sieve for an extra smooth texture, if desired.
- Transfer to a gravy boat or serving dish and serve immediately while hot.
Tips
- Always use fresh, high-quality beef drippings for the most intense flavor profile.
- Whisk continuously when adding flour and broth to prevent lumps from forming.
- Cook the roux (flour and fat mixture) until it turns a light golden color to remove any raw flour taste.
- Season gradually and taste as you go—you can always add more salt and pepper, but you can't take it away.
- If your gravy is too thick, thin it with additional beef broth; if too thin, let it simmer longer.
- For an ultra-smooth texture, strain the gravy through a fine-mesh sieve before serving.
- Serve immediately while hot for the best taste and consistency.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 4g
Protein: 2g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 20mg
