Gravy is an essential part of many warm, home-cooked dinners; Southern biscuits and mashed potatoes just wouldn’t be the same without it. If you’ve been using store-bought gravy, consider learning to make your own from scratch (the premade version tends to be loaded with salt and preservatives).
The basic process of making gravy is simple; make a roux by mixing equal parts flour and fat, add any meat flavor that you have (stock, drippings, or — in this case — bouillon cubes), deglaze the pan with stock or wine, and then season the gravy, whisking and stirring as you go.
If you’re looking for an easy-to-make beef gravy recipe to serve alongside your dinner, we’ve got one that you should try; it develops good flavor from minced garlic, sage, and shallots and it has lots of beefy flavor from the bouillon cube. If you don’t have the bouillon, you could leave it out and replace the 2 cups of water with two cups of beef broth instead; you’ll still get the same savory, beefy gravy flavor.
Click here to see our favorite beef gravy recipe.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.