Brown Gravy

This classic brown gravy is the perfect addition to beef or mashed potatoes. Creamy and rich with loads of savory flavor, this recipe makes every dish better, and you'll return to it time after time. Quick and easy to make, it's naturally gluten free.

Prep: 2

Cook: 1

Total: 3

Yield:6

Ingredients

2 cups beef stock
3 tablespoons cornstarch
3 tablespoons cold water
1 ½ teaspoons onion powder
1 teaspoon Worcestershire sauce
1 beef bouillon cube crushed
2 tablespoons heavy cream optional

Instructions

Whisk together the beef stock, cornstarch, onion powder, and crushed bouillon cube in a medium saucepan over medium heat. Bring to a simmer, whisking occasionally. Cook until slightly thickened, about 1 minute.
Turn off the heat and whisk in the heavy cream.

Notes

Make it paleo: Replace the cornstarch with arrowroot powder. Either leave out the cream or replace it with coconut cream, 1:1. Make sure your bouillon cube is paleo-friendly.
Make it vegan: Use prepared no-beef stock in place of the 2 cups of beef stock, and 1 cube no-beef bouillon in place of the beef bouillon cube. Replace the heavy cream 1:1 with plant-based heavy cream, like Ripple. Leave out the Worcestershire sauce.
Make it gluten free: Make sure your Worcestershire sauce is gluten free!

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik