Chunky Beef Gravy Hot Beef Sandwich With Gravy
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08/27/2007
a very simple and succulent gravy. Nonetheless, y'all do have to ready this in a certain social club. First, utilize one-half the butter to sautee the onions until transluscent. Add the other half of the butter and then the flour to make the roux. The all-time way to make a adept roux is to use a whisk. Then, add the water and beef bouillon and proceed to whisk until desired color and consistency. If the onions are finely chopped and cooked for the correct amount of time, you don't even notice them in the gravy - they just melt away.
03/20/2005
Adept recipe, but like the others I inverse the way I fabricated it, non the ingredients I used. I sauteed the onion in the butter outset, then I added the flour to make a roux. I browned the roux to requite my gravy some color. And then I added the bouillion and the water. I used to ii packets of beef boullion in mine, which I scaled for two people. Worked out well and tastes great!
01/08/2007
What a wonderful, piece of cake way to make gravy! It is especially nice to make with something like meatloaf, when y'all may not have beef drippings immediately available. I used 2 cups water to four boullion cubes, which worked perfectly. Added black pepper to gustatory modality, along with some Worcestershire for color and flavor. Make certain you lot make the roux first (cook the butter and flour together) so information technology will start to brown, so add the onions and the other ingredients.
01/26/2004
Very tasty but advise the post-obit: was too salty so I diluted it with more water; directions didn't indicate whatsoever particular way to put together and so brand sure you do and then in this order to avoid lumps: melt butter, add flour and onion, mix together boullion and water and add to flour & butter mixture stirring constantly over medium high rut.
eleven/04/2002
Excellent after making a few changes! I like our gravy "browned" equally it is in the packets you buy at the store. I put the flour in a hot saucepan and stirred it on medium heat until medium dark-brown (don't burn!). In a seperate sauce pan I heated the butter and sauteed the onions until soft, then added the flour and 2 packets of burgoo. Adding the water slowly and whisking constantly stops information technology from sticking.
07/21/2005
I take ever tried making a good gravy and this was wonderful. Very easy and very tasty. I will always apply this recipe from at present on. Just similar the other reviews melt butter, add together flour then onion then mix together the boullion and the water and and then pour with the butter mixture and only use 2 cups of water and 4 bouillons and you won't be disappointed with the results. Thank you very much we all relish this wonderful gravy.
12/26/2010
Excellent and easy gravy. Onions are primal to the season. Best to saute the onions in the butter and so use Wondra flour which mixes speedily without lumps to brand a roux. Then add the broth and cook to thicken. I used canned beef broth and it came out fantastic for Christmas dinner.
08/29/2005
This gravy was fabulous! I didn't have an onion then I used one tablespoon of onion powder. I took communication from other poster's reviews and made a roux. I also used 2 cups of water for four bouillon cubes. I could see that the gravy was going to exist pretty calorie-free in colour, so I added a little bit of Kitchen Bouquet to reach my desired colour. The flavour, thickness, and color were all wonderful. I'll definitely be using this recipe once more, of course with my own adjustments.
11/07/2005
This is a very easy recipe for gravy. I don't add quite a whole onion, maybe a one/4 of a big i. The only variations I used was a can of beefiness goop, and no boullion or water. I've also added 1/3 loving cup sour cream to the gravy to pour over Weinerschnizel.
eleven/07/2001
I fabricated this gravy recipe with chicken burgoo instead of beef bouillon and it was peachy. Serve on superlative of roasted chicken and mashed potatoes with corn on the cob and biscuits on the side. YUM!!
09/18/2011
Delicious. I followed another reviewers communication and sauteed onion in butter first until tender, then i whisked flour in to make roux. Then water and burgoo. I used nearly two ane/2 cups h2o though because gravy too thick. Even my picky son loves it. Thank you for recipe Sal!
04/01/2008
This was fantastic! I used reconstituted instant minced onion instead of fresh because my son has a thing nearly onions. I also substituted a dainty cabernet instead of 1/3 of the water. My son came back for seconds AND thirds! This is very like shooting fish in a barrel to make and tastes dandy. Cheers!
04/nineteen/2002
Overall very good but I had to doctor it upward a bit. Because I have to watch sodium in my nutrition, I used low-sodium bouillon and no-salt butter. Cuts the sodium down from two,700 + mgs. to near 15 mgs. Because I was using a ho-hum cooker, I doubled the recipe, cooking on the stove meridian first, then added a jar of beefiness gravy (this should have care of the lack of salt flavor) but found I had the opposite trouble of the previous reviewer. It was way likewise thin. I sprinkled several Tbsp. of corn starch and that seemed to take care of the problem. I added about ane-one/4 lbs. of cubed beef and wearisome-cooked for several hours, and then served over mashed potatoes. Delicious!
10/22/2012
Overnice and simple. easy to adjust for chicken or pork1
09/05/2011
Outstanding! I doubled the recipe. Used beef broth in place of water and 2 bouillon cubes. Sauteed 1/2 cup finely chopped onion in half the butter. Then added remaining butter and flour to make a roux as stated past other reviewers. I did common salt and pepper to taste. Will brand again and again! This has been printed and added to my recipe book of favorites. Thanks Sal.
01/eighteen/2011
very similar to the gravy i've been making for yrs...i use bisquik and milk though...skilful stick to your ribs gravy
03/07/2012
I am on a special diet and made some simple changes to reduce the common salt. Like many others I sautéed the onions but in coconut oil instead of butter (Coconut oil helps reduce cholesterol). I then made the roux with the flour. Instead of bullion I used beef base to reduce the table salt. For added flavor I added some burgundy powder I establish at my local spice store.
02/21/2012
This was very good gravy. I made information technology the way inguri suggested. My girlfriend added some gravy primary to the mix though. She's always stepping on my toes, nothing I do is good enough for her.
02/23/2012
This was great! I needed gravy for my beef and noodles and this was it. I sauteed the onion in butter, added flour to chocolate-brown just as the others suggested, but I used 1 ane/two cup broth from the roast in place of the water- PERFECT!
06/02/2011
really skilful loved it makes the best gravy for beef stew
11/09/2009
Awesome... I did chop the onions every bit minor equally I could and sauted them in the butter then added the flour and then the boullion/h2o mix. Turned out improve than my family unit's passed downwards recipe.
01/30/2012
Simple and makes a fine gravy! Made every bit directed only omitting the onion equally the kid doesn't like them. Cheers!
10/02/2011
non really crazy near this recipe. Nosotros like a darker brownish gravey.
05/02/2011
I have been making this gravy for years. the only addition is Gravy Master nearly a teaspoon. To give it a rich brown color. Also endeavour mushrooms.
12/25/2010
For the life of me I tin can't figure out why some people's photos show white gravy! I made this because I made a roast and didn't have whatever beef broth or very many drippings to use for the rue. I followed the suggestion to brown the onion first and using my microplane (food rasp) to brand sure the onions were fine enough and they definitely were. I added three cups of h2o and four bouillon cubes equally another reviewer suggested and let that come to a boil while creating the rue in a small saucepan. If y'all permit the butter and flour go really browned upwardly that will add color to your gravy, every bit will the bouillon cubes. I added the rue to the broth, whisked information technology up to make sure there were no lumps and left it boiling on the stove for about xv minutes so it would cook downward. I also somewhen added a few tablespoons of drippings from my roast, which I'm sure added a great flavour, but even without it I think this gravy is pretty solid. (Solid in quality, not in viscosity.)
03/24/2013
Delicious and like shooting fish in a barrel to brand, my two favorite things. This recipe was keen on its own without whatsoever modifications. Will definitely exist making this again. Good farewell store bought gravy.
01/30/2009
Great in a pinch.
05/06/2011
Wow, nifty recipe! I followed other suggestions of cooking the butter and flour together kickoff after the first batch didn't plough out. I used garlic powder and onion pulverisation for taste and besides a bit of Worchestershire (spelling?) sauce.
01/eighteen/2011
As far equally color for any beefiness based dishes I've ever relied on a product available in most all food stores...Kitchen Bouquet. It's what my Mom ever used and adds some taste and rich color to beefiness based dinners. Takes very little. Employ it likewise when I melt a roast and spread over exterior of meat earlier cooking.
05/09/2011
Used Extra Virgin Olive Oil instead of the butter and information technology was really good. Will use this when I need a gravy and don't have enough drippings.
12/15/2008
My husband declared this the best thing to come from my kitchen. I cut upwardly leftover pot roast into the gravy and served it over a bed of rice. Wonderfully flavorful, it'southward even better the adjacent day.
11/xix/2011
Prissy recipe to accept in your file. I idea I had some beef bouillon in the cupboard but, there I go thinking once more! I used a can of beef broth and half of a large onion and followed the recipe. My guest actually loved it! I made this to go with the Meatloaf Cordon Bleu from this site and it was a great pairing of flavors. Next time I would utilise the beefiness broth plus 1 or 2 tsp of burgoo for a richer beef taste.
12/21/2011
Pretty good. I may cutting back on the flour past about a tablespoon next time though. My 7-year-former daughter loved it on her mashed potatoes.
xi/xx/2010
I used onion powder instead of real onion. AMAZING!! This will be my gravy recipe FOREVER!!
04/04/2013
For what it is, five stars. I did saute the onion in about one T of the butter then melted the rest, added the flour, water and used beefiness base of operations.
03/13/2011
This is simple, but definitely non a gravy as listed. I made a meatloaf and had no meat drippings, so I was looking for a quick subtitute gravy. Based on the cook temperature and the ingredients it ends upwardly as flour thickened difficult onions. I did only half the onion as information technology seemed similar quite a chip, but that wouldn't change the texture. To thin information technology out I had to adjust information technology by adding quite a bit more water so simmering on (low) until the onions had time to soften. It worked, nosotros ate it, but it was just acceptable and I constitute information technology to be extrememly salty.
01/04/2010
Calling all GRAVY CHALLENGED cooks! This 1 is for United states of america!!!!! Like shooting fish in a barrel, good, and fool proof. No lumps! Follow the recipe....dump all of the ingredients in a pan, estrus over med estrus until information technology boils and thickens. I didn't add onion....didn't have one....then I tasted and seasoned as I went forth. Think I used a little onion common salt, pepper, and a wee splotch of worcestershire sauce. Thank you, SAL....bully recipe!
03/20/2011
Although I think this recipe would be crawly as is, some minor tweaks ensured I'll never buy prepared beef gravy over again. I cut dorsum the water to i-1/4 loving cup, cut the onion back to about 1/4 of a large onion and stirred in 1/3 cup of sour cream later on thickening. Served with pot roast and vegy'southward. Delicious and very quick and easy!
01/25/2012
Quick and taste skillful. Easy to fix for 2.
11/xi/2009
I can't believe how succulent this gravy is! I made information technology two nights in a row. I used 1 one/2 cups water, iii beef burgoo cubes, 1/4 cup flour, 1/4 loving cup butter and pepper, garlic powder and onion pulverization to gustation. Very good because the ease of preparation. I like mine over rice with a beef patty. A few shakes of Worchestershire sauce in the gravy adds a overnice richness equally well.
eleven/21/2013
What an Astonishing recipe! I made this last calendar week following the directions to the "t". I was amazed at how uncomplicated it was to make with all the ingredients I had on paw. This calendar week I changed the bouillon from beef to chicken and it was but as amazing. Next week is Thanksgiving and I must find some turkey bouillon! There is never enough gravy for leftovers. This year will be different! Thanks Sal for sharing your AMAZING recipe and wishing you the best for the holidays!
03/xv/2010
Simply made this gravy and it was Fashion improve than I expected! I made a meatloaf using the Lipton Onion Mushroom soup mix, except I use real pieces of ripped up bread instead of bread crumbs. Then I followed advice from others hither and used beefiness broth for gravy rather than h2o and buillion. I cooked onions in butter, then made the roue by adding remainder of butter and the flour. I added the beef goop and pan drippings from the meatloaf to roue. I used some of the beef broth from the tin can and mixed with flour, then added that to gravy to farther thicken it. I added a little Worchestershire, salt, pepper, and dash of onion powder. Wonderful! Will brand with meatloaf from now on. Had hot meatloaf sandwiches and mashed potatoes and even my seven twelvemonth old loved it! Give thanks Yous!
12/02/2005
This was non what I was looking for. I like beef gravy that looks like beefiness gravy (night brown) and not similar chicken gravy. Likewise, the flavor was off, too salty.
08/01/2012
This just didn't piece of work for us at all. I followed the recipe, but using the classic roux method. My husband asked "where's the beefiness?". This tasted to me like a canned onion gravy. He did say it was ok over mashed potatoes, but asked me non to make it again.
11/25/2008
This was exactly what I was looking for. A quick, simple and delicious gravy to go over beef tips with onions & mushrooms along with mashed potatos. Thanks for submitting this recipe, it was perfect for my needs.
12/fourteen/2007
My first time making gravy from scratch. This was fantabulous!! Everybody loved it. Give thanks you.
07/03/2011
cracking. sauted onions in butter and then added flour and made a rue. brown rue lightly. used canned beef broth and teaspoon tones beefiness base of operations.
10/24/2008
Personally, I didnt like this recipe (virtually) as is. I dont do onions, so I used onion powder. And oddly enough, although it had tons of flavour, it seemed bland. So perchance next time I'll add together some garlic or seasoned salt. Perhaps add some kind of meat drippings too. I know it's foreign to say that information technology has season just it's bland, but that's the simply way I can call back to describe it. SUPER easy to make, I personally just call back information technology'due south missing something.
06/19/2012
Terriffic! Did this in these steps: Sauteed the onion then removed it from the pan the melted the remaining butter and slowly added the flour stirring until browned lightly like a roux, and so added the water & bouillion...mmmmm... Wonderful! THNAKS!
05/08/2012
Proficient gravy, easy to brand.
10/02/2010
in a compression...and a very grateful for this recipe. I fabricated a roux with the butter/flour and then slowly added beef goop instead of bouillon. Was not salty and had the consistency of canned gravy (thick). The only downside is it isn't very beefy.
05/04/2008
I made this recipe to include into a Swiss Steak recipe that called for jar gravy. I had all the ingredients and then I just made it from scratch instead of buying it. It turned out groovy. I loved the gustatory modality. I will make this again for other dishes!
10/fourteen/2004
Quite good, as long as y'all practice the onions, butter, and flour first and then add the other ingredients. I also added a little meat juice from the meatloaf I made, and it came out yummy!
09/14/2011
This was a very bang-up gravy!! The only affair i did that was different was that i used cake flour information technology creates a smoother gravy
07/01/2004
Improve than canned gravy but of form it can't compare to gravy made from meat drippings. If I make this again I'1000 going to attempt adding some spices. Information technology needs more than just the onions.
eleven/11/2010
If you don't like crunchy onions in your gravy, saute' them beforehand. Also, I combined a cup of hot h2o with a cube of beef bullion, chilled it, mixed the flour into the cold broth, then added the butter (which i melted in the microwave beforehand) and the pre-sautéed chopped onion. I too ended up adding a decent corporeality of table salt (but i have a salty pallet) and some black pepper besides. I then microwaved that uncovered for 30 seconds, stirred it, and microwaved another 30 seconds, stirred over again, and let it become another 30 to bring it upward to temperature. And so quick and easy, and very tasty!
01/26/2012
I love this recipe! Thanks i added a few things merely to spice it up i added pepper, garlic and craven and seafood seasoning to the onions just a little to give them some flavor. i added extra onion and made sure they were dainty and done since we honey onion! made home made mashed potatoes and some steak covered in gravy came out perfect!
x/10/2011
Perfect for my steaks simmering correct now with this every bit information technology will exist perfect for my rice likewise. Taste teste and well, I forgot the package at the store, plant this...I will completely FORGET the packets from now on. Cheers then much for this easy recipe and flavour.
11/20/2010
Very good taste! Nosotros served it over hamburger patties and rice. The only thing I changed was that I used dehydrated onions most 4 tbsp instead on fresh cut onion which softened nicely.
01/16/2010
crunchy and flour-y. Read reviews before making this! But I like that I had all the ingredients on hand. It will work in a pinch but I'd never serve it to anyone. I remember the guild you cook information technology would make a big difference. Next time I'll definitely make certain the onion is cooked earlier adding flour and h2o.
11/01/2010
What a great recipe! I made this exactly as written, (simply using ane bouillon cube per teaspoon of bouillon) and it turned out super. I used this on a steak pot pie (adapted from the Leftover Pot Pie from this site) and everyone loved information technology. I have besides substituted craven bouillon for beef and information technology was just as adept. Neat recipe.
04/16/2002
Gravy was very quick to brand and was very easy! Nevertheless, the finish was result was very salty, maybe add a picayune less bouillon. For two people, cutting the recipe in half. I likewise had to add a little more water considering information technology was so thick. I will make again with these changes.
12/06/2006
Basics are best. I apply this recipe quite oftentimes because I don't really similar the packets. (only use them when it is hubby's turn to melt). I reduce the amount of onion just a little because it was likewise stiff the first time. Thanks for the mail service.
x/15/2011
Made with canned beef broth and the drippings from a roast - wonderful flavour.
11/xiii/2011
My get-to gravy! I use chicken bouillon considering its what I always have on hand. Even when I use only a 1/two an onion information technology yet comes out perfect every time.
03/04/2012
Delicious! This gravy has so much flavor. I did follow the suggestions from the other reviews. I will definitely attempt this with chicken bouillon for a yummy chicken gravy. Thanks for the recipe!
02/12/2007
Very tasty gravy. I normally just apply butter/margarine on my mashed potatoes since I am not a big gravy fan. But I couldn't get enough of this! I only threw everything in a pan (didn't read the reviews that said to make a roux offset) and it turned out just fine. Ran it through a strainer though to take out the onion pieces, the flavor is plenty without having to eat the pieces also. I also would propose using a very small-scale onion.
12/nineteen/2006
I loved this gravy!! It was so skilful and I will for sure make it again. It was pretty thick...simply withal deserves 5 stars.
12/29/2011
My husband loves gravy on his tater and fries. This is an easy gravy and lots of flavor.
08/26/2004
Really liked this recipe. It was VERY simply and got rave reviews from my family. I used two cups of h2o and 4 beef bouillon cubes.
02/17/2008
Very good. I added some pepper, and also a bit more water. I used reduced-sodium boullion.
09/13/2011
This was not to my liking.
04/sixteen/2002
Gravy was very quick to make and was very easy! However, the cease was result was very salty, possibly add a little less burgoo. For two people, cut the recipe in one-half. I as well had to add a little more than h2o because it was and so thick. I will make again with these changes.
01/05/2005
Served this gravy with leftover roast beefiness and mashed potatoes final nighttime and it was terrific - very easy and succulent. Thanks.
05/04/2014
This was very tasty.
06/16/2014
Pretty tasty. I recall I will use only half the onions adjacent fourth dimension. Went well with egg noodles and Italian meatballs for a quick meal.
08/22/2009
Perfect for poutine! We loved this recipe. Browned the onions in butter added flour and made a roux. Mixed the bouillon and water together so added to the roux. Simmered for 10 minutes. MMM
02/28/2005
This is a cracking recipe. I have also made it with chicken bouillon and it was great besides! You tin't go wrong!
09/17/2013
I boiled the water and burgoo start, (2 c water, two soft beef bullion), I added the 1/4 stick butter and so 1/3 c all purpose flour, pepper to sense of taste. This was the best gravy I ever made, t is much amend than the envelope gravy when your in a bind. Oh, I didn't utilise onions because my hubby hates them, still a phenomenal recipe! :)
08/20/2013
i accept been trying for some time now to primary homemade gravy information technology tastes and so much better than store bought so i constitute this recipe my hubby want going on and on how good it was and it was yummy i made mashed potatoes from a recipe here and let me tell you they were delicious
x/13/2008
I used 1/4 loving cup flour and 1/4 cup butter to brand the roux. Per other suggestions I added 2 cups of water and iv burgoo cubes and brought to a boil. And then I simmered for 15 minutes. It was actually good!
04/12/2009
This is a really good beef gravy recipe. Like others, I cooked the flour with one-half of the butter to make a roux commencement. For a more than homemade sense of taste, skip the bouillion and use beef broth instead (Swanson makes a good one). Apply two cups of beef goop, adding it slowly while stirring to the roux. Cook until information technology thickens, stirring to prevent burning. Season to taste. This makes a dainty thick, flavorful gravy without all the fuss of straining pan drippings.
06/12/2009
Keen gravy recipe. I have never been able to brand one I've liked, until now. I halved this since I was just cooking for myself. I also used canned beef stock instead of the h2o and bullion. I didn't brown the onion starting time, I just put everything in together, and it turned out great and was super fast! I served it over rice.
03/03/2011
We made a beef roast that did non produce much juices, and then I was happy to detect this recipe. Made information technology as written except I subbed dried onion for the chopped onion. Added the juices we did have from the roast then ran it all through a strainer. The gravy was great in a pinch. Thank you for such a helpful recipe.
08/21/2013
super easy! I did add some milk to my water... :D
10/27/2004
Tasty! I used it in shepherd's pie. A good simple beef gravy. (I don't make gravy very often and I was afraid it would never smooth out from a big lump.. just it did :) just be patient!) I used one boullion bundle.
08/01/2011
This was very tasty. I was surprised at the amount of butter, but that'due south probably why it tasted so darn good. Thanks!
07/25/2014
Used the "basic" of this recipe this evening. I am not a fan of bullion and used beef broth instead. Sauteed the onions in the butter, added beef goop to the flour and mixed very well. Put broth in with the sauteed onions, added the flour mix and equally I was taught by my shine grandmother-in-law..... you MUST boil the gravy for at To the lowest degree a minute to get rid of the flour taste. Then I added some gravy primary for added colour. VERY very skillful on the fly gravy. This will be my mainstay recipe for when I dont take drippings to make existent gravy. I adopt the goop over the bullion so I tin can control the salt.
01/24/2009
This was my first beef gravy and it came out awesome! I made it for meatloaf and buttery mashed potatoes, and everything went actually well together.....I chopped up 2 decent slices of onion, and that was enough to give the recipe good flavor. Side by side time I might try to employ 2 teaspoons of boullion instead of 3......I tin can always add another one if it's not salty enough(I used the boullion cubes, and 3 seemed similar it might exist a little much)
05/25/2004
This is an first-class, simple beef gravy recipe. Follow the advice of other'southward and add ingredients as they have instructed (butter & onion, and so flour, etc.) and it should turn out smooth. It actually has excellent flavor. Cheers.
02/12/2015
Perfect. I didn't apply onions. I made a roux with the butter and flour then added the beef broth. Wonderful with meatloaf and mashed potatoes.
x/ten/2009
Super yummy and uncomplicated!! I used chicken broth instead of bouillon cubes and onion pulverization vs. real onions. Turned out not bad!
02/12/2010
This was so easy and delicious! I will never buy canned gravy again!
08/18/2008
Good bones recipe. I browned the onion in the butter before adding the flour to brand a paste. Then I added the stock slowly while I whisked it. Came together nicely and a very accurate taste!
11/14/2009
Fabled gravy. I typically purchase a can or powdered gravy when I am non roasting simply that has all changed. I will be making my gravy from scratch from now on!
03/25/2010
Nifty recipe for a last minute gravy without having any natural meat juices available. It is thick, just I added a chip of water to thin the consistency. I also used onion juice instead of the onion, for a smoother gravy.
02/17/2008
Very good. I added some pepper, and besides a bit more water. I used reduced-sodium boullion.
02/26/2009
Wow, I had no idea making gravy was Then like shooting fish in a barrel! It tasted great likewise, not bland at all :)
10/20/2009
Amazingly unproblematic - corking fiddling quickly recipe! I usually make a roux and practice this in society, simply you don't have to. Just throw information technology all in and apply a whisk until its thick and polish.
Source: https://www.allrecipes.com/recipe/20938/simple-beef-flavored-gravy/
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