Beef Gravy Out of Bouillon Cubes
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08/27/2007
a very simple and delicious gravy. However, you exercise have to set up this in a sure club. 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 h2o and beef burgoo and keep to whisk until desired colour and consistency. If the onions are finely chopped and cooked for the right amount of time, you don't even observe them in the gravy - they just melt abroad.
03/20/2005
Good recipe, merely like the others I changed the style 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 requite my gravy some color. Then I added the bouillion and the water. I used to ii packets of beef boullion in mine, which I scaled for ii people. Worked out well and tastes groovy!
01/08/2007
What a wonderful, piece of cake manner to make gravy! It is especially nice to make with something like meatloaf, when yous may non take beefiness drippings immediately bachelor. I used two 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 information technology will first to brown, so add the onions and the other ingredients.
01/26/2004
Very tasty but suggest the following: was likewise salty and so I diluted it with more than h2o; directions didn't bespeak any particular way to put together so make sure yous practise 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 estrus.
11/04/2002
Fantabulous after making a few changes! I like our gravy "browned" equally it is in the packets yous buy at the store. I put the flour in a hot bucket and stirred it on medium heat until medium chocolate-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. Calculation the water slowly and whisking constantly stops it from sticking.
07/21/2005
I have always tried making a good gravy and this was wonderful. Very piece of cake and very tasty. I volition always employ this recipe from now on. Just like the other reviews cook 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 iv bouillons and you won't exist disappointed with the results. Cheers very much we all enjoy this wonderful gravy.
12/26/2010
Splendid and easy gravy. Onions are key to the flavor. Best to saute the onions in the butter and then use Wondra flour which mixes speedily without lumps to make a roux. And so add the goop and cook to thicken. I used canned beef goop and it came out fantastic for Christmas dinner.
08/29/2005
This gravy was fabulous! I didn't have an onion so I used one tablespoon of onion powder. I took advice from other poster'southward reviews and made a roux. I too used 2 cups of water for four burgoo cubes. I could see that the gravy was going to be pretty light in color, so I added a little flake of Kitchen Bouquet to attain my desired color. The flavor, thickness, and colour were all wonderful. I'll definitely be using this recipe again, of class with my ain adjustments.
11/07/2005
This is a very easy recipe for gravy. I don't add together quite a whole onion, maybe a i/4 of a large one. The only variations I used was a tin can of beef broth, and no boullion or h2o. I've also added 1/iii cup sour cream to the gravy to cascade over Weinerschnizel.
11/07/2001
I made this gravy recipe with chicken bouillon instead of beef bouillon and information technology was great. Serve on peak of roasted chicken and mashed potatoes with corn on the cob and biscuits on the side. YUM!!
09/eighteen/2011
Delicious. I followed another reviewers advice and sauteed onion in butter first until tender, and then i whisked flour in to make roux. So water and bouillon. I used nearly 2 1/two cups water though considering gravy too thick. Even my picky son loves information technology. Cheers for recipe Sal!
04/01/2008
This was fantastic! I used reconstituted instant minced onion instead of fresh considering my son has a thing nearly onions. I besides substituted a prissy cabernet instead of i/3 of the water. My son came back for seconds AND thirds! This is very easy to make and tastes nifty. Thank you!
04/19/2002
Overall very adept but I had to dr. it up a bit. Considering I have to watch sodium in my nutrition, I used depression-sodium bouillon and no-salt butter. Cuts the sodium downwardly from two,700 + mgs. to about 15 mgs. Because I was using a slow cooker, I doubled the recipe, cooking on the stove top first, so added a jar of beef gravy (this should take intendance of the lack of salt flavor) simply establish I had the opposite problem of the previous reviewer. Information technology was fashion likewise thin. I sprinkled several Tbsp. of corn starch and that seemed to take care of the problem. I added nearly 1-one/4 lbs. of cubed beef and slow-cooked for several hours, then served over mashed potatoes. Delicious!
10/22/2012
Overnice and elementary. like shooting fish in a barrel to arrange for chicken or pork1
09/05/2011
Outstanding! I doubled the recipe. Used beef broth in identify of water and 2 bouillon cubes. Sauteed 1/2 cup finely chopped onion in half the butter. Then added remaining butter and flour to make a roux as stated by other reviewers. I did salt and pepper to taste. Will make again and again! This has been printed and added to my recipe volume of favorites. Thanks Sal.
01/18/2011
very similar to the gravy i've been making for yrs...i use bisquik and milk though...good stick to your ribs gravy
03/07/2012
I am on a special diet and fabricated some simple changes to reduce the salt. Like many others I sautéed the onions but in coconut oil instead of butter (Coconut oil helps reduce cholesterol). I then made the roux with the flour. Instead of bullion I used beefiness base to reduce the salt. For added flavor I added some burgundy powder I found at my local spice shop.
02/21/2012
This was very proficient gravy. I made it the way inguri suggested. My girlfriend added some gravy master to the mix though. She's e'er stepping on my toes, nothing I do is expert enough for her.
02/23/2012
This was great! I needed gravy for my beef and noodles and this was information technology. I sauteed the onion in butter, added flour to brown just as the others suggested, just I used 1 1/2 cup broth from the roast in identify of the water- PERFECT!
06/02/2011
really expert loved it makes the all-time gravy for beef stew
11/09/2009
Crawly... I did chop the onions as small-scale as I could and sauted them in the butter and so added the flour and so the boullion/water mix. Turned out improve than my family'southward passed down recipe.
01/thirty/2012
Unproblematic and makes a fine gravy! Fabricated as directed only omitting the onion every bit the kid doesn't like them. Thanks!
10/02/2011
not really crazy near this recipe. Nosotros like a darker chocolate-brown gravey.
05/02/2011
I have been making this gravy for years. the merely addition is Gravy Chief about a teaspoon. To requite it a rich brown color. Also endeavour mushrooms.
12/25/2010
For the life of me I can't effigy out why some people's photos show white gravy! I fabricated this because I made a roast and didn't have any beef broth or very many drippings to employ for the rue. I followed the suggestion to brown the onion first and using my microplane (food rasp) to make sure the onions were fine plenty and they definitely were. I added 3 cups of water and four bouillon cubes as another reviewer suggested and let that come up to a eddy while creating the rue in a pocket-sized saucepan. If you let the butter and flour become really browned up that volition add color to your gravy, every bit will the bouillon cubes. I added the rue to the broth, whisked it up to make sure there were no lumps and left it boiling on the stove for about 15 minutes then it would melt down. I also eventually added a few tablespoons of drippings from my roast, which I'chiliad sure added a great season, only even without it I call back this gravy is pretty solid. (Solid in quality, not in viscosity.)
03/24/2013
Delicious and easy to brand, my two favorite things. This recipe was great on its ain without any modifications. Will definitely be making this over again. Good bye store bought gravy.
01/30/2009
Swell in a pinch.
05/06/2011
Wow, great recipe! I followed other suggestions of cooking the butter and flour together commencement after the first batch didn't plow out. I used garlic powder and onion powder for gustatory modality and also a chip of Worchestershire (spelling?) sauce.
01/eighteen/2011
As far as color for whatsoever beef based dishes I've ever relied on a product available in most all food stores...Kitchen Bouquet. It'south what my Mom ever used and adds some taste and rich colour to beef based dinners. Takes very little. Use information technology likewise when I cook a roast and spread over outside of meat before cooking.
05/09/2011
Used Actress Virgin Olive Oil instead of the butter and it was really practiced. Will use this when I need a gravy and don't take enough drippings.
12/fifteen/2008
My married man alleged this the best thing to come from my kitchen. I cut up leftover pot roast into the gravy and served it over a bed of rice. Wonderfully flavorful, it's even better the next mean solar day.
eleven/nineteen/2011
Nice recipe to take in your file. I thought I had some beef bouillon in the cupboard merely, in that location I go thinking again! I used a can of beef broth and half of a large onion and followed the recipe. My invitee actually loved it! I made this to get with the Meatloaf Cordon Bleu from this site and information technology was a bully pairing of flavors. Next time I would utilise the beef broth plus 1 or 2 tsp of bouillon for a richer beef taste.
12/21/2011
Pretty good. I may cut back on the flour past nigh a tablespoon side by side time though. My vii-twelvemonth-one-time girl loved it on her mashed potatoes.
11/twenty/2010
I used onion pulverisation instead of existent onion. Astonishing!! This volition exist my gravy recipe FOREVER!!
04/04/2013
For what it is, 5 stars. I did saute the onion in about one T of the butter and then melted the residuum, added the flour, water and used beef base.
03/thirteen/2011
This is simple, but definitely not a gravy equally listed. I made a meatloaf and had no meat drippings, then I was looking for a quick subtitute gravy. Based on the cook temperature and the ingredients it ends up as flour thickened hard onions. I did only half the onion equally it seemed similar quite a bit, just that wouldn't change the texture. To thin it out I had to suit it past calculation quite a fleck more than water and then simmering on (low) until the onions had time to soften. It worked, we ate information technology, but it was just acceptable and I plant information technology to exist extrememly salty.
01/04/2010
Calling all GRAVY CHALLENGED cooks! This one is for The states!!!!! Easy, good, and fool proof. No lumps! Follow the recipe....dump all of the ingredients in a pan, heat over med rut until information technology boils and thickens. I didn't add onion....didn't have one....then I tasted and seasoned as I went along. Remember I used a little onion salt, pepper, and a wee splotch of worcestershire sauce. Give thanks y'all, SAL....nifty recipe!
03/20/2011
Although I retrieve this recipe would be awesome as is, some minor tweaks ensured I'll never buy prepared beefiness gravy again. I cut back the water to 1-1/four cup, cut the onion dorsum to about i/four of a large onion and stirred in 1/3 cup of sour cream afterward thickening. Served with pot roast and vegy's. Delicious and very quick and easy!
01/25/2012
Quick and sense of taste good. Easy to fix for 2.
eleven/11/2009
I tin can't believe how succulent this gravy is! I fabricated it 2 nights in a row. I used ane ane/2 cups water, 3 beef bouillon cubes, one/iv cup flour, 1/4 cup butter and pepper, garlic pulverisation and onion powder to sense of taste. Very skillful considering the ease of preparation. I like mine over rice with a beef patty. A few shakes of Worchestershire sauce in the gravy adds a nice richness equally well.
eleven/21/2013
What an AMAZING recipe! I fabricated this last week following the directions to the "t". I was amazed at how elementary it was to make with all the ingredients I had on paw. This week I inverse the bouillon from beef to chicken and it was just as amazing. Side by side week is Thanksgiving and I must find some turkey bouillon! There is never plenty gravy for leftovers. This year volition exist dissimilar! Give thanks you Sal for sharing your Amazing recipe and wishing you the best for the holidays!
03/15/2010
Just made this gravy and it was Fashion better than I expected! I made a meatloaf using the Lipton Onion Mushroom soup mix, except I use existent pieces of ripped up bread instead of bread crumbs. Then I followed advice from others hither and used beef broth for gravy rather than water and buillion. I cooked onions in butter, then fabricated the roue past calculation remainder of butter and the flour. I added the beefiness goop and pan drippings from the meatloaf to roue. I used some of the beef broth from the tin can and mixed with flour, then added that to gravy to further thicken it. I added a little Worchestershire, salt, pepper, and nuance of onion powder. Wonderful! Volition make with meatloaf from now on. Had hot meatloaf sandwiches and mashed potatoes and even my 7 year old loved it! Cheers!
12/02/2005
This was not what I was looking for. I like beefiness gravy that looks similar beefiness gravy (nighttime brown) and not similar chicken gravy. Also, the flavor was off, besides salty.
08/01/2012
This only didn't work for us at all. I followed the recipe, but using the classic roux method. My husband asked "where'southward the beef?". This tasted to me similar a canned onion gravy. He did say it was ok over mashed potatoes, just asked me not to make information technology again.
11/25/2008
This was exactly what I was looking for. A quick, simple and succulent gravy to get over beef tips with onions & mushrooms along with mashed potatos. Thanks for submitting this recipe, it was perfect for my needs.
12/fourteen/2007
My showtime time making gravy from scratch. This was excellent!! Everybody loved it. Thanks.
07/03/2011
dandy. sauted onions in butter so added flour and made a rue. brown rue lightly. used canned beef broth and teaspoon tones beef base.
ten/24/2008
Personally, I didnt like this recipe (almost) every bit is. I dont exercise onions, so I used onion powder. And oddly plenty, although information technology had tons of season, it seemed bland. So perchance next time I'll add some garlic or seasoned salt. Perhaps add some kind of meat drippings too. I know it'due south foreign to say that it has flavor just it'southward bland, but that's the but manner I can call up to depict it. SUPER easy to make, I personally just think information technology'due south missing something.
06/19/2012
Terriffic! Did this in these steps: Sauteed the onion then removed it from the pan the melted the remaining butter and slowly added the flour stirring until browned lightly like a roux, then added the water & bouillion...mmmmm... Wonderful! THNAKS!
05/08/2012
Good gravy, easy to make.
10/02/2010
in a compression...and a very grateful for this recipe. I fabricated a roux with the butter/flour and and so slowly added beefiness goop instead of bouillon. Was not salty and had the consistency of canned gravy (thick). The but downside is information technology isn't very beefy.
05/04/2008
I made this recipe to include into a Swiss Steak recipe that called for jar gravy. I had all the ingredients and then I just made it from scratch instead of ownership it. It turned out not bad. I loved the taste. I will make this once again for other dishes!
ten/14/2004
Quite skilful, as long every bit y'all exercise the onions, butter, and flour showtime and and then add the other ingredients. I too added a little meat juice from the meatloaf I fabricated, and it came out yummy!
09/14/2011
This was a very keen gravy!! The simply matter i did that was unlike was that i used cake flour information technology creates a smoother gravy
07/01/2004
Better than canned gravy but of course information technology can't compare to gravy made from meat drippings. If I make this once more I'm going to try adding some spices. It needs more than just the onions.
eleven/xi/2010
If you don't similar crunchy onions in your gravy, saute' them beforehand. Also, I combined a cup of hot h2o with a cube of beef bullion, chilled it, mixed the flour into the cold goop, then added the butter (which i melted in the microwave beforehand) and the pre-sautéed chopped onion. I also ended up adding a decent amount of common salt (but i have a salty pallet) and some black pepper as well. I and so microwaved that uncovered for 30 seconds, stirred information technology, and microwaved another xxx seconds, stirred once more than, and allow it go some other 30 to bring it upwardly to temperature. So quick and easy, and very tasty!
01/26/2012
I love this recipe! Thanks i added a few things just to spice it up i added pepper, garlic and craven and seafood seasoning to the onions just a niggling to give them some flavor. i added extra onion and made sure they were squeamish and done since we love onion! made domicile made mashed potatoes and some steak covered in gravy came out perfect!
x/ten/2011
Perfect for my steaks simmering right now with this every bit it will be perfect for my rice also. Taste teste and well, I forgot the packet at the store, found this...I will completely FORGET the packets from at present on. Thank you so much for this piece of cake recipe and flavor.
11/20/2010
Very good gustatory modality! Nosotros served information technology over hamburger patties and rice. The only thing I inverse was that I used dehydrated onions about 4 tbsp instead on fresh cut onion which softened nicely.
01/sixteen/2010
crunchy and flour-y. Read reviews before making this! Merely I like that I had all the ingredients on hand. It will work in a compression merely I'd never serve it to anyone. I think the order you cook it would make a large difference. Side by side time I'll definitely make sure the onion is cooked before adding flour and h2o.
11/01/2010
What a groovy recipe! I made this exactly as written, (only using 1 bouillon cube per teaspoon of burgoo) and information technology turned out super. I used this on a steak pot pie (adjusted from the Leftover Pot Pie from this site) and everyone loved it. I have also substituted chicken burgoo for beef and it was just as proficient. Great recipe.
04/xvi/2002
Gravy was very quick to brand and was very easy! However, the end was consequence was very salty, maybe add together a little less bouillon. For two people, cutting the recipe in one-half. I also had to add a lilliputian more water considering it was then thick. I volition make again with these changes.
12/06/2006
Basics are best. I use this recipe quite oftentimes because I don't actually similar the packets. (only employ them when information technology is married man'due south plough to cook). I reduce the corporeality of onion just a little because it was too strong the first time. Thanks for the post.
10/xv/2011
Fabricated with canned beefiness broth and the drippings from a roast - wonderful flavour.
11/13/2011
My get-to gravy! I use chicken burgoo because its what I always have on hand. Even when I use merely a one/ii an onion it still comes out perfect every time.
03/04/2012
Delicious! This gravy has and then much flavour. I did follow the suggestions from the other reviews. I will definitely effort this with chicken bouillon for a yummy chicken gravy. Cheers for the recipe!
02/12/2007
Very tasty gravy. I ordinarily merely employ butter/margarine on my mashed potatoes since I am non a big gravy fan. But I couldn't get plenty of this! I just threw everything in a pan (didn't read the reviews that said to make a roux kickoff) and it turned out only fine. Ran it through a strainer though to take out the onion pieces, the flavor is enough without having to consume the pieces as well. I besides would propose using a very small onion.
12/19/2006
I loved this gravy!! It was so good and I volition for sure make it again. It was pretty thick...but still deserves five stars.
12/29/2011
My hubby loves gravy on his potato and chips. This is an piece of cake gravy and lots of flavor.
08/26/2004
Actually liked this recipe. It was VERY merely and got rave reviews from my family. I used 2 cups of water and 4 beef bouillon cubes.
02/17/2008
Very skillful. I added some pepper, and also a flake more water. I used reduced-sodium boullion.
09/13/2011
This was non to my liking.
04/16/2002
Gravy was very quick to make and was very piece of cake! However, the finish was upshot was very salty, possibly add a little less bouillon. For 2 people, cut the recipe in half. I besides had to add a picayune more than h2o because information technology was so thick. I will make again with these changes.
01/05/2005
Served this gravy with leftover roast beef and mashed potatoes terminal nighttime and information technology was terrific - very like shooting fish in a barrel and delicious. Thanks.
05/04/2014
This was very tasty.
06/16/2014
Pretty tasty. I think I will use just half the onions adjacent time. Went well with egg noodles and Italian meatballs for a quick repast.
08/22/2009
Perfect for poutine! We loved this recipe. Browned the onions in butter added flour and made a roux. Mixed the bouillon and water together then added to the roux. Simmered for 10 minutes. MMM
02/28/2005
This is a bully recipe. I accept also made information technology with craven bouillon and information technology was bully likewise! You tin can't go wrong!
09/17/2013
I boiled the water and bouillon first, (2 c water, 2 soft beef bullion), I added the 1/4 stick butter so ane/3 c all purpose flour, pepper to taste. This was the best gravy I always made, t is much better than the envelope gravy when your in a bind. Oh, I didn't use onions because my hubby hates them, yet a phenomenal recipe! :)
08/twenty/2013
i have been trying for some time now to master homemade gravy it tastes then much ameliorate than store bought and so i plant this recipe my husband want going on and on how good information technology was and it was yummy i made mashed potatoes from a recipe hither and let me tell you they were delicious
10/13/2008
I used one/4 cup flour and 1/4 loving cup butter to make the roux. Per other suggestions I added 2 cups of water and iv bouillon cubes and brought to a boil. So I simmered for 15 minutes. It was really skillful!
04/12/2009
This is a really good beef gravy recipe. Like others, I cooked the flour with one-half of the butter to make a roux first. For a more homemade taste, skip the bouillion and use beef broth instead (Swanson makes a good i). Use two cups of beef goop, adding it slowly while stirring to the roux. Melt until it thickens, stirring to prevent burning. Flavour to taste. This makes a dainty thick, flavorful gravy without all the fuss of straining pan drippings.
06/12/2009
Bully gravy recipe. I have never been able to brand i I've liked, until at present. I halved this since I was simply cooking for myself. I as well used canned beefiness stock instead of the h2o and bullion. I didn't brown the onion start, I simply put everything in together, and it turned out corking and was super fast! I served it over rice.
03/03/2011
Nosotros made a beefiness roast that did not produce much juices, so I was happy to detect this recipe. Fabricated it as written except I subbed dried onion for the chopped onion. Added the juices we did accept from the roast then ran information technology all through a strainer. The gravy was great in a pinch. Cheers for such a helpful recipe.
08/21/2013
super piece of cake! I did add some milk to my water... :D
x/27/2004
Tasty! I used it in shepherd's pie. A skillful simple beef gravy. (I don't make gravy very often and I was afraid it would never smooth out from a big lump.. but it did :) simply be patient!) I used i boullion packet.
08/01/2011
This was very tasty. I was surprised at the corporeality of butter, but that's probably why it tasted so darn good. Thanks!
07/25/2014
Used the "bones" of this recipe this evening. I am not a fan of bullion and used beefiness goop instead. Sauteed the onions in the butter, added beefiness broth to the flour and mixed very well. Put goop in with the sauteed onions, added the flour mix and as I was taught by my polish grandmother-in-police..... you MUST boil the gravy for at To the lowest degree a minute to get rid of the flour taste. So I added some gravy main for added color. VERY very skillful on the wing gravy. This will exist my mainstay recipe for when I dont have drippings to make existent gravy. I prefer the broth over the bullion and so I tin can control the salt.
01/24/2009
This was my first beefiness gravy and information technology came out awesome! I made information technology for meatloaf and buttery mashed potatoes, and everything went really well together.....I chopped up 2 decent slices of onion, and that was enough to give the recipe expert flavor. Next time I might try to apply 2 teaspoons of boullion instead of 3......I tin e'er add another i if it's non salty enough(I used the boullion cubes, and three seemed like it might be a little much)
05/25/2004
This is an excellent, simple beefiness gravy recipe. Follow the advice of other'southward and add ingredients every bit they have instructed (butter & onion, then flour, etc.) and it should turn out smooth. Information technology really has excellent season. Thanks.
02/12/2015
Perfect. I didn't utilise onions. I fabricated a roux with the butter and flour then added the beef broth. Wonderful with meatloaf and mashed potatoes.
10/10/2009
Super yummy and simple!! I used chicken broth instead of burgoo cubes and onion powder vs. existent onions. Turned out not bad!
02/12/2010
This was so easy and succulent! I will never purchase canned gravy again!
08/18/2008
Proficient basic recipe. I browned the onion in the butter earlier adding the flour to make a paste. And then I added the stock slowly while I whisked it. Came together nicely and a very authentic taste!
11/14/2009
Fabulous gravy. I typically buy a can or powdered gravy when I am not roasting but that has all inverse. I will be making my gravy from scratch from now on!
03/25/2010
Great recipe for a final infinitesimal gravy without having any natural meat juices available. It is thick, but I added a bit of water to sparse the consistency. I likewise used onion juice instead of the onion, for a smoother gravy.
02/17/2008
Very good. I added some pepper, and also a bit more water. I used reduced-sodium boullion.
02/26/2009
Wow, I had no idea making gravy was So easy! It tasted great besides, not banal at all :)
10/20/2009
Amazingly elementary - great little apace recipe! I ordinarily make a roux and practice this in social club, but you lot don't have to. Merely throw it all in and use a whisk until its thick and smooth.
Source: https://www.allrecipes.com/recipe/20938/simple-beef-flavored-gravy/
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