There are two ways to make beef gravy. With beef drippings or with beef bouillon. This recipe uses beef bouillon, which is the more accessible and easy to make version of beef gravy. It is also commonly called “brown gravy.”
There’s not much more to it. Optionally, you can include an onion, very finely chopped. You can also add some salt, but it’s not really all that necessary since bouillon cubes are so salty to begin with.
How to Cook a Simple Brown Gravy
Bring a cup and a half of water to a boil in a small saucepan. Add three or four teaspoons of beef bouillon, a quarter cup of flour, and a quarter cup of butter. If you choose to use an onion or any other optional ingredient, add it at this time as well.
Whisk thoroughly until there are no chunks of flour or butter and allow the mixture to return to a slow boil. Reduce to medium heat.
Let the mix simmer at low to medium heat for five to ten minutes, or until the mixture has thickened.
Tips for Making Easy Beef Gravy
If you like thicker gravy, let it simmer for longer. If you like thinner gravy, don’t let it simmer as long.
If you choose to add an onion or a garlic clove or anything “chunky,” it is usually best to chop it as finely as you’re able to.
Hummus is probably one of the greatest and most delicious things in the world you can ever eat. It goes with tortilla chips, pitas, any sort of salad-in-a-wrap sort of lunch. It’s multi-purpose and as cheap as it gets.
This rice is meant to be paired up with a meat slathered in curry sauce. It uses basmati rice, which is a longer grain rice, but really, you could substitute whatever you’d like. This recipe helps you make Indian style rice for use with curry recipes.