For the die-hard meat lovers, here's an easy recipe that yields about 480 ml (2 cups ) of beef gravy.
- Skill level:
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Things you need
- 32g (1/4 cup) flour
- 480ml (2 cups) beef broth
- 2 large measuring cups / scale
- Wire whisks
- Gravy boats
- Gravy ladles
Pour the drippings from a roasted piece of meat into a large measuring cup.
Skim fat from the drippings; reserve 60ml (1/4 cup) fat.
Place the degreased drippings into a 480 ml (2-cup) measuring cup. Add enough beef broth to measure 2 cups (480 ml).
Whisk the 32g (1/4 cup) fat and flour together in a medium-sized saucepan, over low heat. Cook a few moments, whisking.
Slowly whisk the 480 ml (2 cups) drippings and broth into the flour mixture.
Cook, whisking, over medium heat, until thick and bubbling. Cook one minute more, season with salt and pepper to taste, and serve.
Tips and warnings
- If you haven't roasted any meat, you may substitute two cups of beef broth and use butter for your fat, but the gravy won't be as flavourful.