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Simple Beef Flavored Gravy
SUBMITTED BY:
sal
PHOTO BY:
Monica Boles
"A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired."
RECIPE RATING:
Read Reviews
(82)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups water
3 teaspoons beef bouillon
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup butter
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DIRECTIONS
Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
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REVIEWS
Reviewed on Aug. 27, 2007 by
inguri
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inguri
Aug. 27, 2007
a very simple and delicious gravy. However, you do have to prepare this in a certain order. First, use half the butter to sautee the onions until transluscent. Add the other half of the butter then the flour to make the roux. The best way to make a good roux is to use a whisk. Then, add the water and beef bouillon and continue to whisk until desired color and consistency. If the onions are finely chopped and cooked for the right amount of time, you don't even notice them in the gravy - they just melt away.
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75 users found this review helpful
a very simple and delicious gravy. However, you do have to prepare this in a certain order. ...
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Reviewed on Jan. 8, 2007 by
KCFoodDoc
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KCFoodDoc
Jan. 8, 2007
What a wonderful, easy way to make gravy! It is especially nice to make with something like meatloaf, when you may not have beef drippings immediately available. I used 2 cups water to four boullion cubes, which worked perfectly. Added black pepper to taste, along with some Worcestershire for color and flavor. Make sure you make the roux first (cook the butter and flour together) so it will start to brown, then add the onions and the other ingredients.
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17 users found this review helpful
What a wonderful, easy way to make gravy! It is especially nice to make with something like...
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Reviewed on Mar. 20, 2005 by
MINNIE000
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MINNIE000
Mar. 20, 2005
Good recipe, but like the others I changed the way I made it, not the ingredients I used. I sauteed the onion in the butter first, then I added the flour to make a roux. I browned the roux to give my gravy some color. Then I added the bouillion and the water. I used to 2 packets of beef boullion in mine, which I scaled for 2 people. Worked out well and tastes great!
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15 users found this review helpful
Good recipe, but like the others I changed the way I made it, not the ingredients I used. I...
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Reviewed on Jan. 28, 2004 by
HPYEVRAFTR
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HPYEVRAFTR
Jan. 28, 2004
Very tasty but suggest the following: was too salty so I diluted it with more water; directions didn't indicate any particular way to put together so make sure you do so in this order to avoid lumps: melt butter, add flour and onion, mix together boullion and water and add to flour & butter mixture stirring constantly over medium high heat.
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9 users found this review helpful
Very tasty but suggest the following: was too salty so I diluted it with more water;...
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Reviewed on Jul. 21, 2005 by MELINDA22
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MELINDA22
Jul. 21, 2005
I have always tried making a good gravy and this was wonderful. Very easy and very tasty. I will always use this recipe from now on. Just like the other reviews melt butter, add flour then onion then mix together the boullion and the water and then pour with the butter mixture and only use 2 cups of water and 4 bouillons and you won't be disappointed with the results. Thank you very much we all enjoy this wonderful gravy.
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8 users found this review helpful
I have always tried making a good gravy and this was wonderful. Very easy and very tasty. I...
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Reviewed on Aug. 8, 2003 by Nadia
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Nadia
Aug. 8, 2003
Excellent after making a few changes! I like our gravy "browned" as it is in the packets you buy at the store. I put the flour in a hot saucepan and stirred it on medium heat until medium brown (don't burn!). In a seperate sauce pan I heated the butter and sauteed the onions until soft, then added the flour and 2 packets of bouillon. Adding the water slowly and whisking constantly stops it from sticking.
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8 users found this review helpful
Excellent after making a few changes! I like our gravy "browned" as it is in the packets you...
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Reviewed on Aug. 29, 2005 by Jane Crowley
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Jane Crowley
Aug. 29, 2005
This gravy was fabulous! I didn't have an onion so I used one tablespoon of onion powder. I took advice from other poster's reviews and made a roux. I also used 2 cups of water for four bouillon cubes. I could see that the gravy was going to be pretty light in color, so I added a little bit of Kitchen Bouquet to reach my desired color. The flavor, thickness, and color were all wonderful. I'll definitely be using this recipe again, of course with my own adjustments.
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6 users found this review helpful
This gravy was fabulous! I didn't have an onion so I used one tablespoon of onion powder. I...
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Reviewed on Nov. 7, 2005 by
ANASHA
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ANASHA
Nov. 7, 2005
This is a very easy recipe for gravy. I don't add quite a whole onion, maybe a 1/4 of a large one. The only variations I used was a can of beef broth, and no boullion or water. I've also added 1/3 cup sour cream to the gravy to pour over Weinerschnizel.
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4 users found this review helpful
This is a very easy recipe for gravy. I don't add quite a whole onion, maybe a 1/4 of a large...
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Reviewed on Jan. 28, 2004 by MELINDA JILL
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MELINDA JILL
Jan. 28, 2004
I made this gravy recipe with chicken bouillon instead of beef bouillon and it was great. Serve on top of roasted chicken and mashed potatoes with corn on the cob and biscuits on the side. YUM!!
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3 users found this review helpful
I made this gravy recipe with chicken bouillon instead of beef bouillon and it was great. ...
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Reviewed on Jan. 28, 2004 by
BABSKITCHEN
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BABSKITCHEN
Jan. 28, 2004
Overall very good but I had to doctor it up a bit. Because I have to watch sodium in my diet, I used low-sodium bouillon and no-salt butter. Cuts the sodium down from 2,700 + mgs. to about 15 mgs. Because I was using a slow cooker, I doubled the recipe, cooking on the stove top first, then added a jar of beef gravy (this should take care of the lack of salt flavor) but found I had the opposite problem of the previous reviewer. It was way too thin. I sprinkled several Tbsp. of corn starch and that seemed to take care of the problem. I added about 1-1/4 lbs. of cubed beef and slow-cooked for several hours, then served over mashed potatoes. Delicious!
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3 users found this review helpful
Overall very good but I had to doctor it up a bit. Because I have to watch sodium in my diet,...
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