When these particular pictures were taken, I was making the gravy to go with my salisbury steaks. The meat juices I used were the drippings from the patties. If you want a brown gravy and you don’t have drippings or meat juices, butter and beef stock are great substitutions. You’ll also find when you make homemade beef gravy, the color can vary quite a bit, based on the fat and meat juices you use. The gravy packets you buy at the store have many artificial ingredients to make it that dark brown color.
- 4 tablespoons beef fat (butter is an option if you don’t have beef fat)
- 4 tablespoons all-purpose flour
- 2 cups reserved meat juices or reserved juices with enough beef stock to equal 2 cups
- Salt and pepper to taste
- Heat beef fat or butter over medium heat in a small saucepan or skillet. Add flour and stir frequently until mixture is golden brown and smells a little like nuts.
- Pour in 1/2 cup stock/meat juices and stir until smooth. Add remaining liquid and stir until combined.
- Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes.
- Season to taste with salt and pepper.