Reviewed: Dec. 18, 2011

How refreshingly easy! I was in a pinch, needed something fast and uncomplicated so I kept my fingers crossed while following this to a tee. I literally threw all 5 ingredients into the pot, brought it to a boil & waited. Less than 15 minutes later, perfection! I used beef "Better Than Bouillon", 1/2 of a large Vidalia onion (diced not chopped) & unsalted Amish butter as these are what I had on hand and the flavor of this quick, no work gravy surpassed expectations. A keeper!

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Reviewer:

ldyday

Cooking Level: Expert

Home Town: Long Island, New York, USA

Reviewed: Nov. 26, 2011

Excellent base. I added pork roast pan dripping and the gravy turned our velvety and very, very tasty.

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Reviewer:

StrandedInPoland

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Reviewed: Nov. 19, 2011

Nice recipe to have in your file. I thought I had some beef bouillon in the cupboard but, there I go thinking again! I used a can of beef broth and half of a large onion and followed the recipe. My guest really loved it! I made this to go with the Meatloaf Cordon Bleu from this site and it was a great pairing of flavors. Next time I would use the beef broth plus 1 or 2 tsp of bouillon for a richer beef taste.

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Nov. 13, 2011

My go-to gravy! I use chicken bouillon because its what I always have on hand. Even when I use only a 1/2 an onion it still comes out perfect every time.

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Reviewer:

KEJustice

Reviewed: Oct. 15, 2011

Made with canned beef broth and the drippings from a roast - wonderful flavour.

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Reviewer:

SierraEchoHotel

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Kingston, Ontario, Canada

Reviewed: Oct. 10, 2011

Perfect for my steaks simmering right now with this as it will be perfect for my rice as well. Taste teste and well, I forgot the packet at the store, found this...I will completely FORGET the packets from now on. Thank you so much for this easy recipe and flavor.

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Reviewer:

KJsLady

Cooking Level: Expert

Reviewed: Oct. 2, 2011

not really crazy about this recipe. We like a darker brown gravey.

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4 users found this review helpful

Reviewer:

moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

Reviewed: Sep. 18, 2011

Delicious. I followed another reviewers advice and sauteed onion in butter first until tender, then i whisked flour in to make roux. Then water and bouillon. I used about 2 1/2 cups water though because gravy too thick. Even my picky son loves it. Thank you for recipe Sal!

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7 users found this review helpful