This how I make the brown gravy to go with my coffee oven roasted beef!
Melt butter in large saucepan and whisk in flour. Continue whisking until browns then whisk very briskly while very slowly pouring in remaining juices and/or broth a very little at time to reach smooth lump free consistency.
Add seasoning and Worcestershire sauce whisking until combined.
Stir constantly scraping sides and bottom of pan until comes to a boil.
Reduce heat and simmer five minutes.
Taste test and add additional salt, pepper, or Worcestershire sauce if required.
Brown gravy should be thin enough to pour and run down the sides of a portion of meat but also be thick enough not to run completely off like broth or meat juices.
If too thin, whisk in 1 tsp corn starch and simmer three to five more minutes.
If still too thin, in a separate pan, heat 1/3 cup broth to a boil and whisk in 1 tsp corn starch then 1/4 cup flour until smooth and lump free. Vigorously whisk this mixture into your gravy and simmer ten minutes.
If too thick, whisk in additional broth slowly until as desired and simmer just a minute or two or until heated through.
When the desired taste and consistency is reached, whisk in milk or cream and remove from heat.
Coffee Roast Brown Gravy
Ingredients
- 4 Tablespoons butter or Smart Balance
Smart Balance is the only margerine (soy based) I've found that seems to work like butter without separation or curdles/clumps.
- 4 Tablespoons all-purpose flour
- 2 cups reserved meat juices or reserved juices with enough beef broth to equal 2 cups
- 1/4 teaspoon rubbed sage
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 cup Worcestershire sauce, or to taste
- 4 Tablespoons choice of 1 to 2% milk, whole milk, half n half, cream, or evaporated milk
Instructions
-
Melt butter in large saucepan and whisk in flour. Continue whisking until browns then whisk very briskly while very slowly pouring in remaining juices and/or broth a very little at time to reach smooth lump free consistency.
-
Add seasoning and Worcestershire sauce whisking until combined.
-
Stir constantly scraping sides and bottom of pan until comes to a boil.
-
Reduce heat and simmer five minutes.
-
Taste test and add additional salt, pepper, or Worcestershire sauce if required.
-
Brown gravy should be thin enough to pour and run down the sides of a portion of meat but also be thick enough not to run completely off like broth or meat juices.
-
If too thin, whisk in 1 tsp corn starch and simmer three to five more minutes.
-
If still too thin, in a separate pan, heat 1/3 cup broth to a boil and whisk in 1 tsp corn starch then 1/4 cup flour until smooth and lump free. Vigorously whisk this mixture into your gravy and simmer ten minutes.
-
If too thick, whisk in additional broth slowly until as desired and simmer just a minute or two or until heated through.
-
When the desired taste and consistency is reached, whisk in milk or cream and remove from heat.
[…] Brown Gravy for Coffee Roast […]