How to Make Beef Gravy With Flour and Water
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08/27/2007
a very simple and delicious gravy. However, you lot do accept to fix this in a certain club. Start, use half the butter to sautee the onions until transluscent. Add together the other half of the butter then the flour to brand the roux. The best way to make a good roux is to apply a whisk. So, add together the water and beef burgoo and continue to whisk until desired color and consistency. If the onions are finely chopped and cooked for the right corporeality of time, you don't even notice them in the gravy - they just cook away.
03/20/2005
Adept recipe, only like the others I inverse the style I made it, not the ingredients I used. I sauteed the onion in the butter starting time, then I added the flour to make a roux. I browned the roux to give my gravy some color. Then I added the bouillion and the h2o. I used to 2 packets of beef boullion in mine, which I scaled for 2 people. Worked out well and tastes great!
01/08/2007
What a wonderful, like shooting fish in a barrel mode to make gravy! It is especially nice to make with something like meatloaf, when y'all may not accept beef drippings immediately available. I used 2 cups water to four boullion cubes, which worked perfectly. Added black pepper to sense of taste, along with some Worcestershire for color and flavor. Make sure y'all brand the roux first (cook the butter and flour together) then information technology will starting time to dark-brown, so add the onions and the other ingredients.
01/26/2004
Very tasty but advise the following: was too salty then I diluted it with more h2o; directions didn't indicate whatsoever detail mode to put together then make sure you do so in this social club to avert lumps: cook butter, add flour and onion, mix together boullion and water and add to flour & butter mixture stirring constantly over medium high heat.
11/04/2002
Excellent later making a few changes! I like our gravy "browned" equally it is in the packets y'all buy at the store. I put the flour in a hot saucepan and stirred it on medium rut until medium brownish (don't fire!). In a seperate sauce pan I heated the butter and sauteed the onions until soft, and so added the flour and 2 packets of bouillon. Adding the water slowly and whisking constantly stops it from sticking.
07/21/2005
I accept always tried making a good gravy and this was wonderful. Very easy and very tasty. I will always use this recipe from now on. Just like the other reviews melt butter, add together flour then onion then mix together the boullion and the water then cascade with the butter mixture and but apply ii cups of water and 4 bouillons and y'all won't exist disappointed with the results. Thank you very much we all relish this wonderful gravy.
12/26/2010
Splendid and easy gravy. Onions are key to the flavor. All-time to saute the onions in the butter and then utilise Wondra flour which mixes quickly without lumps to make a roux. And so add together the broth and cook to thicken. I used canned beef goop and it came out fantastic for Christmas dinner.
08/29/2005
This gravy was fabled! I didn't have an onion so I used one tablespoon of onion powder. I took communication from other poster's reviews and fabricated a roux. I too used 2 cups of water for four burgoo cubes. I could run across that the gravy was going to be pretty lite in color, and so I added a little bit of Kitchen Bouquet to reach my desired colour. The season, thickness, and color were all wonderful. I'll definitely be using this recipe over again, of course with my own adjustments.
11/07/2005
This is a very easy recipe for gravy. I don't add quite a whole onion, peradventure a 1/4 of a large one. The only variations I used was a can of beef broth, and no boullion or h2o. I've besides added 1/3 cup sour cream to the gravy to cascade over Weinerschnizel.
11/07/2001
I made this gravy recipe with chicken bouillon instead of beef bouillon and it was bully. Serve on top of roasted chicken and mashed potatoes with corn on the cob and biscuits on the side. YUM!!
09/18/2011
Succulent. I followed another reviewers advice and sauteed onion in butter outset until tender, so i whisked flour in to make roux. So water and burgoo. I used about two 1/2 cups water though because gravy also thick. Even my picky son loves information technology. Thank you for recipe Sal!
04/01/2008
This was fantastic! I used reconstituted instant minced onion instead of fresh considering my son has a thing about onions. I also substituted a nice cabernet instead of 1/3 of the water. My son came back for seconds AND thirds! This is very like shooting fish in a barrel to make and tastes smashing. Thanks!
04/19/2002
Overall very good but I had to doctor it up a chip. Because I have to watch sodium in my diet, I used depression-sodium burgoo and no-salt butter. Cuts the sodium down from 2,700 + mgs. to about 15 mgs. Considering I was using a boring cooker, I doubled the recipe, cooking on the stove height first, then added a jar of beef gravy (this should take care of the lack of common salt flavor) only establish I had the opposite problem of the previous reviewer. It was mode as well sparse. I sprinkled several Tbsp. of corn starch and that seemed to have intendance of the problem. I added most 1-1/4 lbs. of cubed beefiness and slow-cooked for several hours, then served over mashed potatoes. Delicious!
10/22/2012
Squeamish and simple. easy to adjust for chicken or pork1
09/05/2011
Outstanding! I doubled the recipe. Used beefiness broth in identify of water and two bouillon cubes. Sauteed 1/2 cup finely chopped onion in half the butter. Then added remaining butter and flour to make a roux as stated by other reviewers. I did table salt and pepper to taste. Volition make again and once again! This has been printed and added to my recipe book of favorites. Thank you Sal.
01/18/2011
very similar to the gravy i've been making for yrs...i employ bisquik and milk though...good stick to your ribs gravy
03/07/2012
I am on a special diet and made some uncomplicated changes to reduce the salt. Like many others I sautéed the onions but in coconut oil instead of butter (Coconut oil helps reduce cholesterol). I then made the roux with the flour. Instead of bullion I used beef base to reduce the salt. For added flavor I added some burgundy powder I found at my local spice store.
02/21/2012
This was very practiced gravy. I fabricated it the mode inguri suggested. My girlfriend added some gravy principal to the mix though. She's always stepping on my toes, zilch I do is proficient enough for her.
02/23/2012
This was great! I needed gravy for my beefiness and noodles and this was information technology. I sauteed the onion in butter, added flour to brownish just as the others suggested, only I used i ane/2 cup broth from the roast in place of the water- PERFECT!
06/02/2011
really expert loved it makes the best gravy for beefiness stew
eleven/09/2009
Crawly... I did chop the onions as pocket-size as I could and sauted them in the butter and then added the flour and then the boullion/h2o mix. Turned out better than my family'due south passed down recipe.
01/30/2012
Simple and makes a fine gravy! Made as directed simply omitting the onion as the child doesn't similar them. Thanks!
10/02/2011
not really crazy about this recipe. We like a darker chocolate-brown gravey.
05/02/2011
I take been making this gravy for years. the merely addition is Gravy Chief about a teaspoon. To give it a rich brown color. Also try mushrooms.
12/25/2010
For the life of me I can't figure out why some people's photos evidence white gravy! I fabricated this because I fabricated a roast and didn't accept any beef broth or very many drippings to use for the rue. I followed the proposition to brown the onion beginning and using my microplane (food rasp) to make sure the onions were fine enough and they definitely were. I added three cups of water and four bouillon cubes as another reviewer suggested and let that come up to a boil while creating the rue in a small saucepan. If you let the butter and flour get really browned up that will add colour to your gravy, equally volition the bouillon cubes. I added the rue to the goop, whisked it upwards to make sure there were no lumps and left information technology humid on the stove for about 15 minutes then it would cook down. I as well somewhen added a few tablespoons of drippings from my roast, which I'thousand sure added a nifty flavor, but fifty-fifty without it I think this gravy is pretty solid. (Solid in quality, not in viscosity.)
03/24/2013
Delicious and easy to make, my two favorite things. This recipe was great on its own without any modifications. Volition definitely be making this again. Good bye store bought gravy.
01/30/2009
Slap-up in a pinch.
05/06/2011
Wow, great recipe! I followed other suggestions of cooking the butter and flour together first subsequently the commencement batch didn't plough out. I used garlic powder and onion powder for taste and as well a bit of Worchestershire (spelling?) sauce.
01/18/2011
As far as color for whatever beef based dishes I've always relied on a production available in virtually all food stores...Kitchen Bouquet. Information technology'southward what my Mom always used and adds some taste and rich colour to beef based dinners. Takes very little. Use it besides when I cook a roast and spread over outside of meat before cooking.
05/09/2011
Used Extra Virgin Olive Oil instead of the butter and information technology was really practiced. Volition use this when I need a gravy and don't have plenty drippings.
12/15/2008
My husband declared this the all-time thing to come from my kitchen. I cut up leftover pot roast into the gravy and served information technology over a bed of rice. Wonderfully flavorful, it's even ameliorate the next day.
11/19/2011
Overnice recipe to have in your file. I thought I had some beefiness bouillon in the cupboard but, at that place I go thinking again! I used a tin of beef broth and one-half of a big onion and followed the recipe. My guest really loved it! I fabricated this to become with the Meatloaf Cordon Bleu from this site and it was a great pairing of flavors. Next fourth dimension I would employ the beef broth plus 1 or 2 tsp of bouillon for a richer beef taste.
12/21/2011
Pretty expert. I may cut back on the flour by almost a tablespoon next time though. My 7-yr-old daughter loved information technology on her mashed potatoes.
11/20/2010
I used onion pulverization instead of existent onion. AMAZING!! This volition exist my gravy recipe FOREVER!!
04/04/2013
For what it is, 5 stars. I did saute the onion in about one T of the butter then melted the rest, added the flour, h2o and used beef base.
03/13/2011
This is uncomplicated, just definitely not a gravy as listed. I made a meatloaf and had no meat drippings, so I was looking for a quick subtitute gravy. Based on the cook temperature and the ingredients it ends up every bit flour thickened hard onions. I did only half the onion as information technology seemed similar quite a scrap, just that wouldn't alter the texture. To thin information technology out I had to adjust it by calculation quite a bit more water and then simmering on (low) until the onions had time to soften. It worked, nosotros ate it, merely it was only acceptable and I plant it to be extrememly salty.
01/04/2010
Calling all GRAVY CHALLENGED cooks! This 1 is for U.s.a.!!!!! Easy, good, and fool proof. No lumps! Follow the recipe....dump all of the ingredients in a pan, oestrus over med heat until it boils and thickens. I didn't add onion....didn't have one....so I tasted and seasoned as I went along. Remember I used a piddling onion salt, pepper, and a wee splotch of worcestershire sauce. Thank you, SAL....great recipe!
03/20/2011
Although I think this recipe would be awesome as is, some minor tweaks ensured I'll never purchase prepared beef gravy again. I cut dorsum the h2o to 1-1/4 cup, cut the onion back to almost 1/4 of a large onion and stirred in 1/iii cup of sour cream after thickening. Served with pot roast and vegy's. Delicious and very quick and like shooting fish in a barrel!
01/25/2012
Quick and taste good. Like shooting fish in a barrel to set for 2.
xi/11/2009
I can't believe how delicious this gravy is! I made it two nights in a row. I used 1 ane/2 cups water, 3 beef bouillon cubes, ane/iv cup flour, i/4 cup butter and pepper, garlic pulverization and onion powder to taste. Very good considering the ease of preparation. I like mine over rice with a beefiness patty. A few shakes of Worchestershire sauce in the gravy adds a nice richness as well.
11/21/2013
What an Astonishing recipe! I made this last week post-obit the directions to the "t". I was amazed at how simple information technology was to brand with all the ingredients I had on hand. This week I inverse the bouillon from beef to chicken and it was simply as amazing. Adjacent calendar week is Thanksgiving and I must observe some turkey bouillon! There is never enough gravy for leftovers. This yr will be different! Thank you Sal for sharing your Amazing recipe and wishing y'all the best for the holidays!
03/15/2010
Just made this gravy and it was Manner ameliorate than I expected! I made a meatloaf using the Lipton Onion Mushroom soup mix, except I utilise real pieces of ripped up bread instead of bread crumbs. Then I followed communication from others hither and used beefiness broth for gravy rather than h2o and buillion. I cooked onions in butter, and so made the roue by calculation remainder of butter and the flour. I added the beef broth and pan drippings from the meatloaf to roue. I used some of the beef broth from the can and mixed with flour, and then added that to gravy to further thicken it. I added a fiddling Worchestershire, salt, pepper, and dash of onion powder. Wonderful! Will make with meatloaf from now on. Had hot meatloaf sandwiches and mashed potatoes and even my 7 year former loved it! Give thanks You lot!
12/02/2005
This was not what I was looking for. I like beefiness gravy that looks like beefiness gravy (nighttime brown) and non like chicken gravy. As well, the flavour was off, too salty.
08/01/2012
This just didn't work for us at all. I followed the recipe, just using the archetype roux method. My husband asked "where'due south the beefiness?". This tasted to me like a canned onion gravy. He did say it was ok over mashed potatoes, but asked me not to make it again.
eleven/25/2008
This was exactly what I was looking for. A quick, simple and delicious gravy to go over beefiness tips with onions & mushrooms along with mashed potatos. Thanks for submitting this recipe, it was perfect for my needs.
12/xiv/2007
My commencement fourth dimension making gravy from scratch. This was excellent!! Everybody loved information technology. Give thanks you lot.
07/03/2011
great. sauted onions in butter and then added flour and made a rue. brown rue lightly. used canned beefiness goop and teaspoon tones beef base of operations.
ten/24/2008
Personally, I didnt similar this recipe (almost) as is. I dont do onions, so I used onion pulverisation. And oddly enough, although information technology had tons of flavour, information technology seemed bland. So perchance next fourth dimension I'll add some garlic or seasoned salt. Maybe add some kind of meat drippings too. I know it's strange to say that information technology has flavor but it'south bland, but that's the only style I tin can recall to describe it. SUPER like shooting fish in a barrel to brand, I personally just think it's missing something.
06/19/2012
Terriffic! Did this in these steps: Sauteed the onion and then removed it from the pan the melted the remaining butter and slowly added the flour stirring until browned lightly like a roux, and then added the water & bouillion...mmmmm... Wonderful! THNAKS!
05/08/2012
Good gravy, easy to make.
x/02/2010
in a pinch...and a very grateful for this recipe. I made a roux with the butter/flour and then slowly added beef broth instead of bouillon. Was not salty and had the consistency of canned gravy (thick). The but downside is information technology isn't very beefy.
05/04/2008
I fabricated this recipe to include into a Swiss Steak recipe that called for jar gravy. I had all the ingredients and then I just made it from scratch instead of ownership it. It turned out dandy. I loved the taste. I will make this again for other dishes!
10/14/2004
Quite good, every bit long as you exercise the onions, butter, and flour offset so add the other ingredients. I also added a little meat juice from the meatloaf I made, and it came out yummy!
09/xiv/2011
This was a very smashing gravy!! The simply thing i did that was different was that i used cake flour information technology creates a smoother gravy
07/01/2004
Better than canned gravy merely of course it can't compare to gravy made from meat drippings. If I brand this again I'm going to try adding some spices. It needs more than than just the onions.
11/xi/2010
If y'all don't like crunchy onions in your gravy, saute' them beforehand. Too, I combined a loving cup of hot water with a cube of beefiness bullion, chilled information technology, mixed the flour into the cold broth, then added the butter (which i melted in the microwave beforehand) and the pre-sautéed chopped onion. I too ended up adding a decent amount of salt (simply i accept a salty pallet) and some black pepper also. I then microwaved that uncovered for 30 seconds, stirred it, and microwaved another 30 seconds, stirred once again, and let it get another 30 to bring information technology upwards to temperature. So quick and piece of cake, and very tasty!
01/26/2012
I love this recipe! Thank you i added a few things just to spice it upward i added pepper, garlic and craven and seafood seasoning to the onions but a little to give them some flavor. i added actress onion and made certain they were prissy and washed since we love onion! fabricated home fabricated mashed potatoes and some steak covered in gravy came out perfect!
x/10/2011
Perfect for my steaks simmering right now with this equally information technology volition be perfect for my rice likewise. Gustation teste and well, I forgot the package at the store, constitute this...I will completely FORGET the packets from now on. Thank y'all and then much for this like shooting fish in a barrel recipe and flavor.
11/20/2010
Very good taste! We served it over hamburger patties and rice. The just matter I inverse was that I used dehydrated onions about 4 tbsp instead on fresh cut onion which softened nicely.
01/16/2010
crunchy and flour-y. Read reviews before making this! But I like that I had all the ingredients on hand. It will work in a pinch only I'd never serve it to anyone. I think the order you melt it would make a large difference. Next time I'll definitely make sure the onion is cooked before adding flour and water.
eleven/01/2010
What a great recipe! I made this exactly as written, (simply using one burgoo cube per teaspoon of bouillon) and it turned out super. I used this on a steak pot pie (adapted from the Leftover Pot Pie from this site) and everyone loved it. I have as well substituted chicken bouillon for beef and it was simply as adept. Dandy recipe.
04/16/2002
Gravy was very quick to make and was very like shooting fish in a barrel! Notwithstanding, the end was result was very salty, maybe add a little less bouillon. For 2 people, cutting the recipe in half. I likewise had to add a niggling more water considering information technology was and so thick. I volition brand again with these changes.
12/06/2006
Nuts are best. I use this recipe quite often considering I don't really similar the packets. (only use them when it is hubby'southward turn to cook). I reduce the corporeality of onion just a little because it was too strong the first fourth dimension. Thank you for the mail service.
10/15/2011
Made with canned beef goop and the drippings from a roast - wonderful season.
11/xiii/2011
My go-to gravy! I utilize chicken burgoo because its what I e'er have on hand. Even when I use only a one/two an onion it notwithstanding comes out perfect every time.
03/04/2012
Delicious! This gravy has then much flavor. I did follow the suggestions from the other reviews. I will definitely try this with craven bouillon for a yummy chicken gravy. Thanks for the recipe!
02/12/2007
Very tasty gravy. I normally simply use butter/margarine on my mashed potatoes since I am not a large gravy fan. But I couldn't get plenty of this! I just threw everything in a pan (didn't read the reviews that said to brand a roux first) and information technology turned out merely fine. Ran information technology through a strainer though to have out the onion pieces, the flavor is enough without having to eat the pieces too. I also would suggest using a very small onion.
12/19/2006
I loved this gravy!! It was so practiced and I will for sure make it again. It was pretty thick...but still deserves 5 stars.
12/29/2011
My husband loves gravy on his potato and chips. This is an easy gravy and lots of season.
08/26/2004
Really liked this recipe. It was VERY simply and got rave reviews from my family. I used 2 cups of water and 4 beef bouillon cubes.
02/17/2008
Very good. I added some pepper, and also a bit more water. I used reduced-sodium boullion.
09/thirteen/2011
This was non to my liking.
04/16/2002
Gravy was very quick to make and was very easy! However, the finish was result was very salty, maybe add a little less bouillon. For 2 people, cutting the recipe in half. I likewise had to add a little more h2o because it was so thick. I volition make again with these changes.
01/05/2005
Served this gravy with leftover roast beef and mashed potatoes last dark and it was terrific - very easy and delicious. Thanks.
05/04/2014
This was very tasty.
06/16/2014
Pretty tasty. I retrieve I will use merely half the onions next time. Went well with egg noodles and Italian meatballs for a quick meal.
08/22/2009
Perfect for poutine! Nosotros loved this recipe. Browned the onions in butter added flour and fabricated a roux. Mixed the bouillon and water together then added to the roux. Simmered for ten minutes. MMM
02/28/2005
This is a cracking recipe. I have besides made information technology with chicken bouillon and information technology was peachy likewise! You can't go wrong!
09/17/2013
I boiled the water and burgoo first, (two c h2o, two soft beefiness bullion), I added the ane/4 stick butter and then i/3 c all purpose flour, pepper to gustatory modality. This was the best gravy I ever made, t is much ameliorate than the envelope gravy when your in a bind. Oh, I didn't use onions because my hubby hates them, withal a phenomenal recipe! :)
08/20/2013
i have been trying for some time now to master homemade gravy information technology tastes then much amend than store bought so i plant this recipe my husband want going on and on how good information technology was and it was yummy i made mashed potatoes from a recipe here and permit me tell you they were delicious
10/13/2008
I used 1/4 cup flour and ane/4 cup butter to make the roux. Per other suggestions I added 2 cups of water and iv burgoo cubes and brought to a boil. And then I simmered for fifteen minutes. It was actually good!
04/12/2009
This is a really good beef gravy recipe. Like others, I cooked the flour with half of the butter to make a roux first. For a more bootleg sense of taste, skip the bouillion and use beef broth instead (Swanson makes a skillful ane). Use two cups of beef broth, calculation it slowly while stirring to the roux. Cook until it thickens, stirring to prevent called-for. Flavor to taste. This makes a nice thick, flavorful gravy without all the fuss of straining pan drippings.
06/12/2009
Great gravy recipe. I take never been able to make one I've liked, until now. I halved this since I was just cooking for myself. I also used canned beef stock instead of the water and bullion. I didn't brown the onion first, I just put everything in together, and it turned out great and was super fast! I served information technology over rice.
03/03/2011
We made a beefiness roast that did non produce much juices, and so I was happy to find this recipe. Made it as written except I subbed dried onion for the chopped onion. Added the juices we did have from the roast then ran it all through a strainer. The gravy was slap-up in a compression. Thanks for such a helpful recipe.
08/21/2013
super like shooting fish in a barrel! I did add some milk to my water... :D
10/27/2004
Tasty! I used it in shepherd's pie. A good simple beef gravy. (I don't make gravy very oft and I was afraid it would never polish out from a big lump.. but it did :) only be patient!) I used ane boullion bundle.
08/01/2011
This was very tasty. I was surprised at the amount of butter, but that's probably why it tasted so darn expert. Thanks!
07/25/2014
Used the "bones" of this recipe this evening. I am not a fan of bullion and used beef broth instead. Sauteed the onions in the butter, added beef broth to the flour and mixed very well. Put broth in with the sauteed onions, added the flour mix and as I was taught by my smoothen grandmother-in-police force..... you lot MUST boil the gravy for at LEAST a infinitesimal to get rid of the flour taste. And then I added some gravy master for added color. VERY very good on the fly gravy. This volition be my mainstay recipe for when I dont have drippings to brand real gravy. I prefer the broth over the bullion so I can control the table salt.
01/24/2009
This was my outset beefiness gravy and it came out crawly! I made information technology for meatloaf and buttery mashed potatoes, and everything went actually well together.....I chopped up 2 decent slices of onion, and that was plenty to requite the recipe good season. Next time I might try to use 2 teaspoons of boullion instead of three......I can always add together another 1 if it'south non salty enough(I used the boullion cubes, and 3 seemed like it might be a fiddling much)
05/25/2004
This is an excellent, unproblematic beef gravy recipe. Follow the advice of other's and add together ingredients as they have instructed (butter & onion, so flour, etc.) and it should turn out smooth. It actually has fantabulous flavor. Thank you.
02/12/2015
Perfect. I didn't use onions. I made a roux with the butter and flour then added the beef broth. Wonderful with meatloaf and mashed potatoes.
10/10/2009
Super yummy and simple!! I used chicken broth instead of bouillon cubes and onion powder vs. real onions. Turned out great!
02/12/2010
This was then piece of cake and delicious! I will never buy canned gravy again!
08/xviii/2008
Adept bones recipe. I browned the onion in the butter before adding the flour to make a paste. Then I added the stock slowly while I whisked information technology. Came together nicely and a very accurate taste!
11/14/2009
Fabulous gravy. I typically buy a tin can or powdered gravy when I am not roasting but that has all changed. I will be making my gravy from scratch from now on!
03/25/2010
Neat recipe for a concluding minute gravy without having whatsoever natural meat juices bachelor. It is thick, but I added a bit of water to thin the consistency. I also used onion juice instead of the onion, for a smoother gravy.
02/17/2008
Very good. I added some pepper, and also a bit more than water. I used reduced-sodium boullion.
02/26/2009
Wow, I had no idea making gravy was So easy! Information technology tasted keen too, not bland at all :)
10/20/2009
Amazingly simple - bully piddling quickly recipe! I usually make a roux and do this in order, but you don't have to. Just throw it all in and use a whisk until its thick and polish.
Source: https://www.allrecipes.com/recipe/20938/simple-beef-flavored-gravy/
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