Make this savory beef gravy with cream in just minutes. It is perfect for meats, potatoes, and so much more. This is a simple no-fuss recipe.
Perfect Gravy for Mashed Potatoes
While the combination of mashed potatoes and gravy are the first combinations that come to mind when I think of making this recipe, there are so many other options. Save time and pour this saucy goodness over a baked potato with veggies.
Try this over an open-faced sandwich of beef, pork, turkey, or chicken. The bread soaks up the sauce and paired with a tender meat, this is the perfect lunch combination. Pure comfort food.
Have you ever tried gravy over French fries?
There are many restaurants that top their specialty fries with a delicious gravy. This one is perfect for that.
Be creative and see what you can come up with to top with this rich, flavorful sauce.
My Grandmother’s Gravy Recipe
This is how my mom’s mom made gravy for years. She just used a simple mixture of flour and water to thicken the gravy. There is a trick to this though without creating lots of lumps.
Gravy Without Lumps
Mix equal parts of flour and cold water. Make sure that it is fully mixed with no lumps. Placing the ingredients in a glass and using a small whisk or a fork works wonderful.
Bring the broth mixture to a rolling boil and slowly whisk in the flour mixture, while stirring constantly. Cook a few minutes to cook the raw taste out of the flour and you are left with a thickened gravy mix.
If you have a few lumps though, no worries, just pour the sauce through a strainer while the gravy boats are being filled.
Make Gravy from Pan Drippings, Beef Broth, or Beef Soup Base
While I am focusing on beef today, this method can be used for any type of pan drippings. The result will be slightly different depending on what you are making, but still delicious.
Sometimes, if the cooking container can be placed on the stove top, I will make the gravy right in the baking container. This will help deglaze the pan and get all the fond up off the bottom and add to the flavor profile.
Just substitute the pan drippings in the recipe for the beef broth, it is as easy as that.
Make a mixture of water and beef soup base or use beef Au Jus as the base of this gravy. All will work deliciously.
Use Frozen Pan Drippings to Make Beef Gravy with Cream
When I make my beef roasts, I always save the pan drippings. Anything pan drippings not used in the gravy, I freeze in 1 cup portions. These are perfect for making a quick rich and luxurious gravy anytime.
Beef Gravy with Cream
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- 2 Tablespoons Flour
- 2 Tablespoons Water
- 1 Cup Beef Stock can be pan drippings, Au Jus, or beef soup base mixture
- 1 Cup Water Use if the beef mixture is too salty or too rich. If not just use 2 cups of beef stock.
- 1/2 Cup Half & Half
- Salt & Pepper to taste
- Combine the flour and 2 Tbl. of water in a glass and stir with a fork until there are no lumps. Or you can use a shaker cup with a lid and sake this mixture until combined with no lumps.
- In a saucepan, combine the beef juice and water as needed. Bring to a boil. Slowly pour in the flour and water mixture whisking the entire time until combined. Cook a minute or two until thickening (stirring constantly).
- Remove from heat and add the half and half. Salt and Pepper to taste.