Stovetop Beef Brown Gravy
A savory brown gravy made from a browned butter and flour roux, beef broth, and soy sauce, with no drippings needed.
Equipment
- Medium saucepan
- Whisk
- Fine sieve
Ingredients
Main Ingredients
- 4 tbsp unsalted butter
- ¼ cup all purpose flour
- 2 cup beef broth low sodium works well
- 1 tbsp soy sauce
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tsp Worcestershire sauce
Instructions
Cooking
- Melt. Melt the butter in a saucepan over medium heat.
- Brown the roux. Whisk in the flour and cook for 3 to 4 minutes, stirring constantly, until it turns light brown and smells nutty.
- Add broth. Pour in the beef broth slowly while whisking to keep the gravy smooth.
- Season. Whisk in the soy sauce, garlic powder, pepper, and Worcestershire sauce.
- Simmer. Simmer for 4 to 5 minutes, whisking often, until the gravy coats the back of a spoon.
Notes
Substitutions: Use chicken broth for a lighter gravy, or replace some of the butter with pan drippings.
Tips: Warm the broth first so the gravy thickens faster and stays smooth.
Storage: Refrigerate for up to 4 days and reheat until it reaches 165 F. Freeze for up to 3 months.
Nutrition is calculated for one 1/2 cup serving.