Beef Gravy

No roast, no drippings, no problem. This gravy builds rich, savory beef flavor from bouillon, so you can make a smooth brown gravy any time the craving hits, no Sunday roast required.

It starts with a roux. Melt butter, stir in flour, and cook it for a minute or two until smooth, which is what keeps the finished gravy from tasting of raw flour. Then add the water and bouillon gradually, whisking the whole time, so the gravy thickens silky and lump-free instead of clumping.

The consistency is yours to control. Whisk in a little more water to thin it, or let it simmer a bit longer to thicken. A chopped onion is optional but adds a savory depth worth the few extra minutes. Pour it over mashed potatoes, roast beef, or biscuits, or use it as a base for stir-fry sauces.

Kitchen Tips

• Cook the butter and flour together for a minute or two before adding liquid, so the gravy does not taste of raw flour.
• Add the water and bouillon gradually while whisking to keep the gravy lump-free.
• Adjust the thickness with more water to thin, or a longer simmer to thicken.

Variations

• Saute the optional onion in the butter first for a deeper, sweeter flavor.
• Add a splash of Worcestershire or a few mushrooms for extra savory depth.
• Use it as a base for a quick stir-fry sauce with soy sauce and garlic.