Homemade creamy beef gravy is a rarity in our house because we normally do not have beef all that much. Beef is cooked maybe once a year and if we are super lucky maybe twice in a year.
So when we do have beef it is considered a special occasion and so it’s super delicious as it’s gravy is poured hot and steamy into a pretty porcelain white gravy boat, kept at the center of the dining table at supper time.
I always believe that gravy turns an ordinary meal into a special one that’s made a bit more flavorful with lot’s love.
So in our house it’s poured over a beef rump roast along with a serving of mashed potatoes or white Basmati rice.
So here’s my recipe, I hope you enjoy it as much as my brothers and husband has always done.
Betty’s Homemade Creamy Beef Gravy Recipe:
Ingredients for Roux:
1 cup all purpose white flour
½ cup oil
3-4 cups of beef broth (broth left over from crock pot beef roast)
2 cups filtered cold water
2 Tablespoons of corn starch (optional)
1 teaspoon Lawrys seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon of sea salt or pink Himalayan salt
a tiny sprinkle black pepper
1 teaspoon Worcestershire sauce
1-2 yellow onions (thin sliced and fried) (optional)
6-10 button mushrooms (sliced) (optional)
1 large skillet
1 large spoon
1 medium whisk
1. Pour ½ cup of oil in pan and fry onions til lightly browned and soft, remove onions from skillet onto plate and set them aside.
Directions for the cornstarch: (optional)
Put the cornstarch into a cup then very slowly add in a few drops of cold water at a time. With each drop of water stir and beat it with a fork until it is creamy. (Because if you just pour water right in and too much you will wind up with a lumpy mess.) Then keep adding water until the cornstarch becomes watery. You only need a little bit of water. Set it aside.
Directions for Roux:
1. Add and stir flour into the hot oil with a fork. (turn down heat to low) You may have to add a little bit more oil to make the flour more creamy (you don’t want it too dry nor lumpy or too dark.)
2. Switch to using a spoon and stir mixture to a soft and creamy consistency. (similar to a thick creamy pudding)
3. Stir the creamy mixture quickly and constantly while letting it brown, being very careful as not to let it burn so keep the flame low and stir quickly because if you allow it to burn you’ll have to start all over with more oil and flour (practice makes perfect, LOL!)
Directions for Gravy:
1. Once roux is nicely browned then add in 2-3 cups of beef broth (broth from crock-pot beef roast) and stir quickly beating with a whisk to break down any lumps that may have formed.
2. Turn the heat up high adding the rest of the filtered water, stir and bring mixture to a hard boil.
3. Add spices, fried onions, button mushrooms (optional) and stir well.
4. Reduce heat to low allow to cook for about 20-30 minutes. (And if it’s not thick enough for you try adding the cornstarch. But mine seems to do well without adding cornstarch to it.)
5. Then add in the corn starch and bring to boil again, then reduce heat to low and allow to cook for extra 10 minutes. (The corn starch helps to thicken the gravy even more)
And once the gravy is done I always put aside at least half in a storage container into the freezer for another meal time and serve the other half immediately.
*The beef broth that’s left over from a crock-pot roast is what makes this gravy taste so good, it really does. Whenever we (my husband and I cook together) a beef roast in the crock-pot the liquid broth is strained off from the pot as it has the deep flavor of the beef placed in a bed of sliced yellow onions, spices, dried onion soup mix, sliced organic carrots, sliced organic celery, sliced button mushrooms and chopped fresh parsley from my garden (during summer) or window sill (during winter) and 2-3 cups of filtered water or beef broth from a couple of bouillon cubes or container. As the fresh organic vegetables give good nutrition and great flavor to the beef. Plus I prefer to pan sear all four (4) sides of the beef roast in a few tablespoons of organic coconut oil or olive oil and a teaspoon of sugar in a skillet before placing the beef into the crock to cook and then pour in the crock all of the little bit of oil from the skillet searing. So this is all of what’s in this beef roast liquid I choose to add to make a gravy. So this is why this gravy recipe is never made without the left over beef liquid in it in our house it’s what makes the best gravy.
But of course if you have no broth from a crock-pot beef roast available, the next best thing that can be done is to add a couple of beef flavored bouillon cubes to about 2-3 cups of boiled water until the bouillon cubes dissolve. Or a container of beef broth purchased from the grocery store. It won’t be the same but it’s just as good of an easy option that’s quick and a good substitute that will give the gravy a nice light beef flavor. *
So this past weekend with the help of my husband, our supper consisted of a sliced pot roast, plain white Basmati rice, homemade creamy beef gravy, fresh string beans and for dessert a slice of homemade blueberry pie and ice cream on top. Our beverage was southern sweet iced tea. It was all so amazingly delectable!