I was waiting to put this recipe up. I wanted to wait until I had a chance to take a picture, thing is I looked at my menu plan for the next couple of weeks and found, I’m not making gravy for a bit. So why wait? We all know what gravy looks like. I use this in my bangers and mash recipe, I use this anytime gravy is needed. I’m really not a fan of canned gravy at all so I usually whip this up in about 5 minutes. Does the trick everytime. I’m able to easily get this gravy to work without lumps too…I’m rather anti lump.
- 2 cups boiling water
- 2 packages of beef oxo (if you want to switch up your gravy other buillion flavours still work with this recipe)
- 2 tsp butter
- 4 tbl flour
- 2 tsp steak spice (I use montreal steak spice, other spice blends make this recipe very tasty too)
- Salt and pepper to taste
- Mix the flour and oxo in a seperate small bowl.
- Melt the butter in a sauce pan, once it is liquid add the oxo mixture and stir.
- Quickly add about 1/4 cup of the boiling water to the saucepan and whisk. Once blended add another 1/2 cup of the boiling water. Whisk until blended and no lumps are present. Add the remaining water.
- Add the spices of choice.
- Allow to simmer for 3-4 minutes until thickened. Season to taste.
So very simple a recipe but oh so tasty! Serves atleast four, making 2 cups of gravy. Each 1/2 cup serving of this gravy is 70 calories, 5.8 grams of fat, 0.1 dietary fiber. That is a whole lot of gravy. You’ll likely find you need less than 1/2 cup. I like to measure that as it’s serving size because when you make poutine…well…that’s another story.