|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade gravy is nice, but there are many times when you just want a quick gravy to finish off a meal. There's no need to turn to those convenient packets of brown gravy mix if you have this recipe. The beef gravy mix recipe gives you a prepared dry base that's as simple as any store-bought option when you want to make gravy: Add water, whisk, and heat until it thickens. It's well-flavored and perfect over meatloaf, roast beef, or mashed potatoes.
Homemade mixes are a fantastic way to help you control the ingredients in prepared food. You can reduce sodium, avoid artificial ingredients, and vary it to your taste. For instance, you may want to add cayenne pepper for a hint of spice or change up the herbs in this recipe. Whatever changes you make, write them down so you can repeat or adapt the results next time.
The key ingredients in this beef gravy mix are instant blend flour and dry milk powder, which gives the gravy its creamy thickness. Wondra is the best-known brand of instant flour. Made with wheat and malted barley, it's processed, so it's finer and drier than all-purpose flour. This extra step ensures that the flour dissolves better to create thick soups and gravies without the lumps.
You can add brown sauce for gravy (Kitchen Bouquet is a popular option) for extra flavor, or skip it and still have a nice gravy mix. Since it does include butter, this mix needs to be refrigerated. However, it will keep for a month, if not a little longer.
1 1/3 cups dry nonfat milk powder
3/4 cup instant blend flour (such as Wondra)
1/4 cup beef bouillon granules
3 tablespoons minced instant onion
1 teaspoon dried thyme leaves
1 teaspoon onion powder
1 teaspoon dried marjoram leaves
1/2 teaspoon white pepper
4 ounces (1/2 cup) unsalted butter
1 tablespoon brown sauce for gravy, optional
Gather the ingredients.
In a medium bowl, combine the milk powder, flour, bouillon granules, instant minced onion, thyme, onion powder, marjoram, and pepper.
Stir with a wire whisk to blend thoroughly.
Drizzle brown sauce for gravy, if using, over the mixture, and stir with a wire whisk until blended.
Spoon the mix into a three-cup container with a tight-fitting lid and store in the refrigerator. Label with date and contents. Use the gravy mix within four to six weeks.
Using the Gravy Mix
Combine 4 tablespoons of the gravy mixture with 1 cup of water in a small pot. Whisk until smooth, and place over medium heat, stirring constantly until the mixture thickens and is hot.