If you want brown gravy for meatloaf, the Canadian specialty poutine, or hot roast beef sandwiches using roast beef from the deli, you have to make some up fresh without the benefit of pan drippings from roast beef.
Many cooks use a store-bought mix to do this quickly but making your own brown gravy from this recipe for Judy's cookhouse brown gravy takes about the same amount of work and time as using a mix. But you'll be wowed by the taste of this version; it knocks it right out of the park.
- In a saucepan, melt the butter over medium-low heat.
- Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust.
- Add the garlic and cook for 30 seconds.
- Whisk in 1 cup of the cold beef broth and then add the ketchup, mustard, and Worcestershire sauce. Whisk until smooth. Then whisk in the remaining 3 cups beef broth.
- Bring to a simmer, whisking constantly, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste and season with salt and pepper.
- Keep warm until ready to serve.
You've likely heard a lot about Canadian poutine. It's a specialty of Quebec and is super simple. It's hot french fries covered with your cheese of choice and then smothered in brown gravy. The gravy is supposed to melt the cheese, so it should be very hot. Canadians love the stuff, and now many Americans are hooked.
Hot Open-Face Roast Beef Sandwiches
One of the all-time great uses for leftover roast beef and brown gravy can be made even if you didn't spend all day Sunday making that roast beef like your grandmother used to do.
Place a couple of slices of deli roast beef on a slice of quality white bread (yes, only white bread will do) and cover with a hefty portion of gravy and salt and pepper, to taste. It's a great weeknight meal in the winter.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||8 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|