top of page

Brown gravy

You Will Need

5 TBS Oil

10 Tbs Flour (divided)

1 box beef Broth

2 Beef Bouillon Cubes

1/4 tsp Coffee Granules

1/4 tsp Pepper

1/4 tsp Salt

514z6J4c7rL._SL250_.jpg
Brown Gravy No Drippings

This brown gravy is made with coffee grounds for it's rich dark color.  Made with beef broth and thickened with roux made of flour, So easy, this gravy can be made without drippings as it is thickened with flour. The perfect gravy for serving with your beef roast, pork chops and mashed potatoes. Please note that people refer to beef gravy using various terms, such as brown gravy, dark gravy, and beef stock gravy. Essentially, all these terms refer to the same thing, which is gravy made with beef stock, broth, or pan drippings leftover from cooking beef.  

Directions

1. Add oil to your instant pot (turn instant pot to sauté", or to a sauce pan.

2. Add half of the flour and whisk extremally well (making a paste)

3. Whisk until a dark brown (you're making roux) it almost smells like popcorn when it's done. (about 20 minutes)

4. Add coffee grounds and mix well (they will will clump a little at first, keep mixing until very small) 

4. Add bouillon cubes and continue to whisk crush them as they get softer.

5. Add remaining flour and whisk (you will have tiny beads of flour but that is okay it will whisk out when you add your beef broth.

6. Add beef Broth and whisk until everything is blended

7. Whisk until desired thickness

8. Add salt and pepper

Enjoy~

Gravy Recipes You Might like

Gravy Tips and Tricks

If you are new to making gravy, try to relax, it's not as complicated as it seems. Follow these simple  tips and tricks to make the most out of your gravy experience.  Once you get it down, your gravy will be the talk at every food gathering or party you attend. 

1. When making gravy (any kind) you have to add equal amounts of oil, butter, any fat like bacon geese etc. to your flour. You have to make a paste in your pan, remember in school when they taught you how to make paste out of flour and water? That is what you will be doing here. Whisk until ALL lumps are gone and paste is smooth. 

2. When making gravy (any kind) you have to add equal amounts of oil, butter, any fat like bacon geese etc. to your flour. You have to make a paste in your pan, remember in school when they taught you how to make paste out of flour and water? That is what you will be doing here. Your just adding fat instead of water.  Whisk until ALL lumps are gone and paste is smooth. 

3. I recommend using a Whisk, I use the smaller whisk in this set. Let your flour paste cook for for a few minutes, the longer you whisk it and let it cook the darker your Roux will become. A good dark brown roux will cook for 20 to 25 minutes with constant stirring. (You shouldn't leave it un-attended) 

The roux color reflects the length of cook time, meaning the longer the simmer the darker the roux.

Roux Color.jpg

4. I recommend using a Whisk, I use the smaller whisk in this set. Let your flour paste cook for for a few minutes, the longer you whisk it and let it cook the darker your Roux will become. A good dark brown roux will cook for 25 to 45 minutes with constant stirring. (You shouldn't leave it unattended) 

5. Your roux should be simmering nicely when you add your beef stock, chicken stock, broths, or liquid you are using.  Add in liquid slowly, while continuing to whisk.  Keep whisking until it is your desired thickness.  

7. If all else fails and you have lumps, strain your gravy with a fine mesh strainer.  Always, always, taste your gravy, and add salt and pepper at the end. One note to live by is, if you don't like it, neither will your guest.  Have fun with it! There is so many different gravies you can make and once you get the hang of it, as with anything, your gravy will be perfect every time.

Please consider donating to keep our site up and running. 

Subscribe to our newsletter •
Never miss another recipe!

Your email will only be used to send out new recipes, when they come out. 

bottom of page