Thursday, May 20, 2010

Beef Gravy Recipe

5 cups (approx)
1/2 cup butter or margarine
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon garlic powder (optional or to taste)
1/2 cup flour, plus
2 tablespoons flour (for a very thick gravy increase to 3 tablespoons)
1 tablespoon oxo beef bouillon powder (or to taste, I use 2 small package OXO beef bouillon powder)
4 cups canned low sodium beef broth (or use beef pan drippings with broth to make up 4 cups, omit the bouillon if using beef drippings)
1.In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
2.Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
3.Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).

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