Beef Broth Gravy, How to Make Gravy without Drippings
Thank you Idahoan® Mashed Potatoes for sponsoring this post. Idahoan® Mashed Potatoes are real potatoes, real easy, delivering homemade taste on demand.
Gravy is my soul food, friends. It even gets an honorable mention in my about me section here. Gravy is always an appropriate addition to a meal. It gives veggies extra flavor, goes great over proteins, and when served over a bed of Idahoan® Mashed Potatoes is positively marvelous. Gravy is simple to make and even if the protein you’re cooking doesn’t have drippings to utilize, it’s a cinch to make. Don’t let gravy intimidate you, friends. It’s not just for Thanksgiving and special occasions. It’s for everyday, all days, forevermore!
We need potatoes first and foremost. Thankfully, delicious mashed potatoes just take a few minutes for me to pull together with Idahoan Mashed Potatoes. Once they’re done, I cover them and set them aside while they await their gravy bath.
For my classic Beef Broth Gravy, simply start with three cups of beef broth and add it to a saucepan.
Next add in some Worcestershire, some garlic powder, some beef boullion, some salt, and some pepper. If you like or prefer other flavors, add those as well. I love adding some ground sage to beef gravy, but you can easily add rosemary, thyme, parsley, or any herb you like.
Whisk together all of the ingredients and place the saucepan over medium high heat and bring it to a boil.
In a separate small bowl, whisk together some warm water with a couple tablespoons of corn starch.
Once the beef broth and seasonings have come to a boil, whisk in the cornstarch mixture and continue to whisk until the sauce boils again.
Turn the heat down to low and continue to whisk until the sauce becomes thick and glossy.
When the sauce is thick enough to pass a spoon test (see my photo below for the desired results), the gravy is ready!
If you want a more luxurious gravy (yes, I went there with luxurious), splash in some heavy cream at the end.
Now, I’m a believer in gravy over the entire dinner plate, but there is no better throne for this Beef Broth Gravy than a bed of creamy Idahoan Mashed Potatoes, am I right or am I right? I mean, isn’t this just the most gorgeous thing?
I love being in the kitchen, but during the weekdays between my son’s hockey practices and school events, I need to keep dinner simple and using Idahoan Masked Potatoes makes things easy while giving gravy it’s rightful spot on my dinner plate! They’re made from real Idaho® potatoes and they’re ready minutes. Since they’re real, they offer the best taste and texture compared to any other mashed potato, which has earned them the title of, “America’s Favorite Mashed Potatoes.” Idahoan Mashed Potatoes are available in several flavors that are perfectly blended with real cheeses and authentic seasonings, including Buttery Homestyle, Butter and Herb, Bacon & Cheddar Chipotle, Roasted Garlic, Four Cheese, and Buttery Golden Selects. Serving my family during the week stays simple, but also offers a delicious and comforting meal with solutions like Idahoan and this quick Beef Broth Gravy recipe.
- 3 cups beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons beef boullion
- salt and pepper to taste
- 1/4 cup of water mixed
- 1/4 cup of cornstarch
- 2 tablespoons heavy cream, optional
- In a saucepan, whisk together beef broth, garlic powder, onion powder, Worcestershire, and beef boullion.
- Bring to a boil over medium high heat.
- In a separate smaller bowl, whisk together cornstarch with water.
- Once broth has come to a boil, whisk in cornstarch mixture and bring back to a boil, whisking the whole time.
- Reduce heat to low and allow gravy to thicken and simmer.
- Once gravy is thick and glossy, it's ready to serve.