how to make beef gravy

I used 2 cups water to four boullion cubes, which worked perfectly. Add comma separated list of ingredients to include in recipe. I have always tried making a good gravy and this was wonderful. All of the bits at the bottom of the pan will impart their meaty flavor to the sauce. Transfer the 2 Tbsp (30 ml) of reserved fat to a small saucepan and set aside. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Leftover gravy can also be frozen. Do not leave the pan unattended, as the reduction happens very quickly and can quickly burn. Store any leftover gravy in a sealed container in the refrigerator. Gently stir it as your warm it in a saucepan to reheat it. First, use half the butter to sautee the onions until transluscent. You could use 3 beef bouillon cubes instead of 3 tsp (15 ml) beef bouillon granules, if desired. wikiHow is where trusted research and expert knowledge come together. % of people told us that this article helped them. 98 calories; protein 1.1g 2% DV; carbohydrates 6.1g 2% DV; fat 7.9g 12% DV; cholesterol 20.5mg 7% DV; sodium 275.9mg 11% DV. The salt and pepper should be added according to your own preferences. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1f\/Make-Beef-Gravy-Step-1-Version-2.jpg\/v4-460px-Make-Beef-Gravy-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/1\/1f\/Make-Beef-Gravy-Step-1-Version-2.jpg\/aid2343826-v4-728px-Make-Beef-Gravy-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"