Beef Gravy Recipe Without Drippings

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BEEF GRAVY RECIPE (WITHOUT DRIPPINGS)



Beef Gravy Recipe (without drippings) image

If you don't have pan drippings and still want a rich, velvety, flavorful gravy for your roast, hamburger steak or French fries, you can make this beef gravy recipe without drippings in 5 minutes. Quick, easy and essential if you're a gravy lover. Ditch the gravy packets!

Provided by Cheryl

Categories     Gravy and Sauces

Number Of Ingredients 5

2 tablespoon oil Note 1 ((or half butter, half oil))
2 1/2 tablespoon all purpose flour
1/2 teaspoon dried thyme (or 1 tbsp fresh)
1 1/2 cups (354ml) beef broth, Note 2
salt and pepper to taste

Steps:

  • MAKE ROUX (FLOUR AND OIL): Put 2 tablespoons oil (or butter, half butter/half oil or fat drippings) in small saucepan. Heat to medium heat. Stir in 2 1/2 tablespoons of flour and cook, stirring, for 2 minutes until the roux starts to turn a very light brown. This will get rid of the raw flour taste. Don't let it get too dark or burn. (It should be a loose paste. If too dry, add a bit more oil). Note 3 for gluten free gravy.
  • FINISH GRAVY: Add half of broth. Whisk until smooth. Add rest of broth and thyme. Whisk. Cook about 3 minutes until gravy has thickened. Taste and adjust seasonings (salt, pepper, more thyme). Note 4 for added flavorings.Gravy will thicken on standing or in fridge. To loosen, add a splash of water or broth.

Nutrition Facts : Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 417 mg, Sugar 1 g, Calories 57 kcal, Fiber 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

GRAVY WITHOUT MEAT DRIPPINGS



Gravy Without Meat Drippings image

This is the gravy I use when I make poutine. We all love it and it's so easy to make. It tastes great and you don't need meat drippings to make it! I found this on www.chocolatemoosey.com

Provided by partysweets

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup butter
3/4 cup onion, finely chopped
2 tablespoons flour
1 cup stock, any flavor (I use 1 can Campbells low sodium beef broth)
1 tablespoon heavy cream
salt and pepper

Steps:

  • In a sauce pan, melt the butter.
  • Cook the onion until lightly browned, roughly 5-8 minutes.
  • Whisk in the flour and cook for 1 minute.
  • Whisk in the stock and cook uncovered until thickened, roughly 5 minutes.
  • Whisk in the cream and season with salt and pepper to taste.
  • Serve while hot. (See Note).
  • Note - You can make this ahead of time since no meat drippings are needed. It will gel up in the fridge, so when you are ready to serve, heat it back up in a sauce pan and whisk until smooth and hot. * If you have picky eaters who won't eat onion chunks or if the onions get a little overdone, strain the onions before serving.

Nutrition Facts : Calories 140.9, Fat 13, SaturatedFat 8.2, Cholesterol 35.6, Sodium 104, Carbohydrate 5.9, Fiber 0.6, Sugar 1.3, Protein 0.9

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