We have an amazing Gluten-Free Beef Gravy secret to share with you today in addition to how to make the best GF beef gravy for your family meals with or without using beef drippings.
Gravy elevates ordinary dishes and makes them pop! Although it may seem challenging, It’s an essential culinary skill that you should learn. The good news is that It’s quite simple! Keep reading below and I'll show you how in a few easy steps using commonplace ingredients in less than 20 minutes!
This recipe uses Corn Starch as a Gluten-Free thickener for the Best Beef Gravy.
Also, this is the perfect opportunity to use that cast-iron skillet you’ve got tucked away! Although any medium-sized skillet will do just fine!
Time needed: 19 minutes.
How To Make the Best Gluten-Free Beef Gravy
- Preheat the skillet on medium heat and drop in the butter.
Allow the butter to melt and completely coat the bottom of the pan
- Create a Roux.
Once the butter has melted, shimmy in the cornstarch, one tablespoon at a time slowly while whisking out the clumps. Stir using a silicone spatula or whisk until lightly golden brown in color to create a roux, approx 4-6 minutes.
- Gradually pour in the broth while whisking together to combine.
Roast dripping can be used in place of beef broth or combined. Season with salt, pepper, onion powder (optional), garlic, Worcestershire, ketchup, and mustard. Stirring occasionally until the gravy thickens for about 8-10 minutes.
Ketchup, mustard, and Worcestershire sauce add an A1-like steak sauce flare, while also contributing to the consistency of the gravy perfectly. It’s our best-kept gravy secret but can be omitted for a simpler gravy.
Gravy freezes well!
Put any left-over gravy in an airtight container to freeze. When ready to reuse the gravy, defrost it by leaving it out on the counter for a few hours or in the microwave using the defrost setting. Simmer on medium-low heat once the gravy is somewhat defrosted, enough to pour into a saucepan. Then use low heat until heated through while occasionally stirring.
Where did this recipe come from?
My mother-in-law always added ketchup and mustard to her gravies and she deserves all the credit in showing us this simple yet flavor pact secret. She always used McCormick's brown gravy mix in place of beef broth and knew how to make a brown gravy mix taste better! Recipes are meant for sharing!
Check out Chop Suey with Soy Sauce for another incredible recipe by my MIL, using basic ingredients that may shock you in the best possible way! She certainly had an act for using staple ingredients in whimsical ways unimaginable by most. I look forward to sharing more of her recipes soon.
How to serve Beef Gravy
Using crusty bread to soak up the last remnants of the gravy on the plate is necessary because gravy is like liquid gold that should never be wasted in our opinion!
How to make Gluten-Free Beef Gravy from scratch
- Medium-sized skillet
- 3 Tbsp Butter
- ½ Clove Garlic minced. Or half a teaspoon of garlic powder
- ¼ Cup Corn Starch
- 2½ Cups Beef Broth Roast dripping can be used in place of beef broth or combined
- 1 Tsp Onion Powder Optional
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Ketchup
- 1 Tsp Yellow Mustard or Dijon
- Salt and pepper to taste
- Preheat a medium-sized skillet on medium heat
- Add butter to coat the bottom of the pan
- Once the butter has melted, add the minced garlic and cook until soft
- Shimmy in the cornstarch, one tablespoon at a time slowly while whisking out the clumps. Stir using a silicone spatula until lightly golden brown in color to create a roux, approx 4-6 minutes
- Gradually pour in the broth while whisking together to combine. Roast dripping can be used in place of beef broth or combined. Season with salt, pepper, onion powder (optional), garlic, Worcestershire, ketchup, and mustard. Stirring occasionally until the gravy thickens for about 8-10 minutes.