Beazell's Cook Book

Basic Brown Gravy

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Basic Brown Gravy  




1/3 cup all-purpose flour

1/3 cup vegetable oil

1 medium onion , chopped

1 clove garlic, minced

Beazell's Cajun Seasoning

32 ounces beef stock

Optional: 1 teaspoon Kitchen Bouquet



You will want to have your onion chopped and beef stock ready before you start your roux.

In a skillet, combine the flour and oil to make a roux and cook over a medium heat. Stir the mixture constantly so as not to burn your roux. Once the roux is starting to slightly brown, reduce your heat to low-medium and continue to stir. When it is at the color of peanut butter, add the onions and Beazell's Cajun Seasoning to taste and mix well. Once the onions are translucent, add the garlic and beef stock and reduce the heat to low. If you choose to add the Kitchen Bouquet, add it now. It will add flavor and provide darker brown gravy. Cover and stir periodically while you cook it for another 15-20 minutes. Once it has thickened up nicely, taste and add more Beazell's Cajun Seasoning to your taste. It is then ready to serve over rice or mashed potatoes.

This recipe is a good basic recipe for smothered hamburger steaks and gravy, green onion or smoked sausage and gravy over rice, round steak and gravy, venison back strap and gravy, ground beef and so much more. Just add the pan-seared cooked meat of your choice to the mixture when you add the beef stock.


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