Beef Brown Gravy without Drippings

Embark on a savory journey with this Beef Brown Gravy without Drippings recipe, where simple pantry ingredients transform into a rich, restaurant-quality sauce that rivals any traditional roast drippings gravy.

Whether it's a weeknight dinner or holiday feast, this Beef Brown Gravy without Drippings brings deep, meaty flavor to your table without the need for pan drippings.

Perfect for enhancing any meal or satisfying gravy cravings, this recipe captures the essence of slow-cooked beef flavor. Ready to create the ultimate versatile gravy? Let's dive into this flavorful and utterly rewarding recipe.

Master the Art of Beef Brown Gravy without Drippings

This Beef Brown Gravy without Drippings isn't just another sauce it's a perfect blend of savory ingredients and aromatic seasonings. The combination of browned aromatics and rich beef broth creates an unforgettable taste experience.

Here's your guide to creating this spectacular Beef Brown Gravy without Drippings, complete with professional tips to ensure your gravy turns out perfectly every time.

Serving Suggestions for Beef Brown Gravy without Drippings:

• Pour over mashed potatoes for classic comfort
• Serve alongside roast beef or steak
• Drizzle on open-faced sandwiches
• Perfect for homestyle salisbury steak
• Excellent with Yorkshire pudding

Pro Tips for Perfect Beef Brown Gravy without Drippings:

1. Roux Development: Cook flour until deep golden for maximum flavor
2. Broth Temperature: Use room temperature broth to prevent lumps
3. Seasoning Balance: Layer flavors gradually for depth
4. Texture Control: Simmer until desired thickness is achieved
5. Finishing Touch: Mount with cold butter for silky shine

Beef Brown Gravy without Drippings Recipe:

• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Servings: 4 cups
• Equipment: Large saucepan, whisk, fine-mesh strainer

Transform your kitchen into a gourmet sauce haven with this spectacular Beef Brown Gravy without Drippings.

Ingredients:

Ingredients

• 4 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 8 oz mushrooms, finely chopped (optional)
• ¼ cup all-purpose flour
• 3 cups beef broth, preferably low-sodium
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon beef bouillon paste or 1 bouillon cube
• 1 tablespoon tomato paste
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 bay leaf
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• Salt to taste
• 1 tablespoon cold butter (optional, for finishing)
• 1 teaspoon Kitchen Bouquet or browning sauce (optional, for color)

Directions:

1. In a large heavy-bottomed saucepan or skillet, melt the butter over medium heat. Add the diced onions and cook until soft and translucent, about 4-5 minutes.
2. Add the minced garlic and cook for another 30 seconds until fragrant. If using mushrooms, add them now and cook until they release their moisture and begin to brown, about 5-7 minutes.
3. Sprinkle the flour over the vegetables and stir continuously for 3-4 minutes to cook out the raw flour taste and create a dark roux. The roux should be a deep golden brown for the best flavor.
4. Slowly whisk in the beef broth, about ½ cup at a time, ensuring there are no lumps before adding more.
5. Add Worcestershire sauce, soy sauce, beef bouillon, tomato paste, dried thyme, rosemary, bay leaf, onion powder, garlic powder, and black pepper. Stir to combine.
6. Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until the gravy has reduced and thickened to your desired consistency.
7. Remove the bay leaf. Taste and adjust seasonings, adding salt if needed (the amount will depend on the sodium content of your broth and bouillon).
8. For an extra silky finish, whisk in 1 tablespoon of cold butter right before serving.
9. If you'd like a darker color, stir in Kitchen Bouquet or browning sauce.
10. For a smoother gravy, strain through a fine-mesh sieve before serving. For a thicker gravy, continue simmering to reduce further.

Notes

• If your gravy is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon cold water to create a slurry, then whisk into the simmering gravy.
• For a richer flavor, try using beef stock instead of broth, or a combination of beef and chicken broths.
• Adding a splash (about 2 tablespoons) of red wine or bourbon before adding the broth will add depth of flavor.
• This gravy can be made up to 3 days in advance and refrigerated. Reheat gently on the stovetop, adding a splash of broth if needed to thin.
• Perfect for serving with roast beef, meatloaf, Salisbury steak, or mashed potatoes.
• For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend or cornstarch

Ready to Enjoy!

This Beef Brown Gravy without Drippings offers an incredible depth of flavor that will elevate any meal. Each spoonful delivers the perfect balance of rich beef flavor and silky smoothness.

Storage Solutions:

• Refrigeration: Store in airtight container for up to 4 days
• Reheating: Warm slowly, adding broth if needed
• Make Ahead: Prepare up to 2 days in advance
• Freezing: Freeze in portions for up to 3 months

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