Dilute Salty Beef Bulllion for Gravy
08/27/2007
a very simple and delicious gravy. However, you do have to prepare this in a certain order. 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 water and beef bouillon and continue to whisk until desired color and consistency. If the onions are finely chopped and cooked for the right amount of time, you don't even notice them in the gravy - they just melt away.
03/20/2005
Good recipe, but like the others I changed the way 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 give my gravy some color. Then I added the bouillion and the water. I used to 2 packets of beef boullion in mine, which I scaled for 2 people. Worked out well and tastes great!
01/08/2007
What a wonderful, easy way to make gravy! It is especially nice to make with something like meatloaf, when you may not have beef drippings immediately available. I used 2 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 it will start to brown, then add the onions and the other ingredients.
01/26/2004
Very tasty but suggest the following: was too salty so I diluted it with more water; directions didn't indicate any particular way to put together so make sure you do 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 heat.
11/04/2002
Excellent after making a few changes! I like our gravy "browned" as it is in the packets you buy at the store. I put the flour in a hot saucepan and stirred it on medium heat until medium 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. Adding 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 easy and very tasty. I will always use this recipe from now on. Just like the other reviews melt 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 4 bouillons and you won't be disappointed with the results. Thank you very much we all enjoy this wonderful gravy.
12/26/2010
Excellent and easy gravy. Onions are key to the flavor. Best to saute the onions in the butter and then use Wondra flour which mixes quickly without lumps to make a roux. Then add the broth and cook to thicken. I used canned beef broth and it came out fantastic for Christmas dinner.
Allrecipes Member
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's reviews and made a roux. I also used 2 cups of water for four bouillon cubes. I could see that the gravy was going to be pretty light in color, so I added a little bit of Kitchen Bouquet to reach my desired color. The flavor, thickness, and color were all wonderful. I'll definitely be using this recipe again, of course with my own adjustments.
11/07/2005
This is a very easy recipe for gravy. I don't add quite a whole onion, maybe a 1/4 of a large one. The only variations I used was a can of beef broth, and no boullion or water. I've also added 1/3 cup sour cream to the gravy to pour over Weinerschnizel.
11/07/2001
I made this gravy recipe with chicken bouillon instead of beef bouillon and it was great. Serve on top of roasted chicken and mashed potatoes with corn on the cob and biscuits on the side. YUM!!
09/18/2011
Delicious. I followed another reviewers advice and sauteed onion in butter first until tender, then i whisked flour in to make roux. Then water and bouillon. I used about 2 1/2 cups water though because gravy too thick. Even my picky son loves it. Thank you for recipe Sal!
04/01/2008
This was fantastic! I used reconstituted instant minced onion instead of fresh because my son has a thing about onions. I also substituted a nice cabernet instead of 1/3 of the water. My son came back for seconds AND thirds! This is very easy to make and tastes great. Thanks!
04/19/2002
Overall very good but I had to doctor it up a bit. Because I have to watch sodium in my diet, I used low-sodium bouillon and no-salt butter. Cuts the sodium down from 2,700 + mgs. to about 15 mgs. Because I was using a slow cooker, I doubled the recipe, cooking on the stove top first, then added a jar of beef gravy (this should take care of the lack of salt flavor) but found I had the opposite problem of the previous reviewer. It was way too thin. I sprinkled several Tbsp. of corn starch and that seemed to take care of the problem. I added about 1-1/4 lbs. of cubed beef and slow-cooked for several hours, then served over mashed potatoes. Delicious!
10/22/2012
Nice and simple. easy to adjust for chicken or pork1
09/05/2011
Outstanding! I doubled the recipe. Used beef broth in place 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 book 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 made 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 beef base to reduce the salt. For added flavor I added some burgundy powder I found at my local spice store.
02/21/2012
This was very good gravy. I made it the way inguri suggested. My girlfriend added some gravy master to the mix though. She's always stepping on my toes, nothing I do is good enough for her.
02/23/2012
This was great! I needed gravy for my beef and noodles and this was it. I sauteed the onion in butter, added flour to brown just as the others suggested, but I used 1 1/2 cup broth from the roast in place of the water- PERFECT!
06/02/2011
really good loved it makes the best gravy for beef stew
11/09/2009
Awesome... I did chop the onions as small as I could and sauted them in the butter then added the flour and then the boullion/water mix. Turned out better than my family's passed down recipe.
01/30/2012
Simple and makes a fine gravy! Made as directed only omitting the onion as the kid doesn't like them. Thanks!
10/02/2011
not really crazy about this recipe. We like a darker brown gravey.
05/02/2011
I have been making this gravy for years. the only addition is Gravy Master about a teaspoon. To give it a rich brown color. Also try mushrooms.
12/25/2010
For the life of me I can't figure out why some people's photos show white gravy! I made this because I made a roast and didn't have any beef broth or very many drippings to use 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 enough and they definitely were. I added three cups of water and four bouillon cubes as another reviewer suggested and let that come to a boil while creating the rue in a small saucepan. If you let the butter and flour get really browned up that will add color to your gravy, as 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 so it would cook down. I also eventually added a few tablespoons of drippings from my roast, which I'm sure added a great flavor, but even without it I think this gravy is pretty solid. (Solid in quality, not in viscosity.)
03/24/2013
Delicious and easy to make, my two favorite things. This recipe was great on its own without any modifications. Will definitely be making this again. Good bye store bought gravy.
01/30/2009
Great in a pinch.
05/06/2011
Wow, great recipe! I followed other suggestions of cooking the butter and flour together first after the first batch didn't turn out. I used garlic powder and onion powder for taste and also a bit of Worchestershire (spelling?) sauce.
01/18/2011
As far as color for any beef based dishes I've always relied on a product available in most all food stores...Kitchen Bouquet. It's what my Mom always used and adds some taste and rich color to beef based dinners. Takes very little. Use it also when I cook a roast and spread over outside of meat before cooking.
05/09/2011
Used Extra Virgin Olive Oil instead of the butter and it was really good. Will use this when I need a gravy and don't have enough drippings.
12/15/2008
My husband declared 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 day.
11/19/2011
Nice recipe to have in your file. I thought I had some beef bouillon in the cupboard but, there I go thinking again! I used a can of beef broth and half of a large onion and followed the recipe. My guest really loved it! I made this to go with the Meatloaf Cordon Bleu from this site and it was a great pairing of flavors. Next time I would use 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 by about a tablespoon next time though. My 7-year-old daughter loved it on her mashed potatoes.
11/20/2010
I used onion powder instead of real onion. AMAZING!! This will be my gravy recipe FOREVER!!
04/04/2013
For what it is, 5 stars. I did saute the onion in about 1 T of the butter and then melted the rest, added the flour, water and used beef base.
03/13/2011
This is simple, but definitely not a gravy as listed. I made a meatloaf and had no meat drippings, so 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 as it seemed like quite a bit, but that wouldn't change the texture. To thin it out I had to adjust it by adding quite a bit more water and then simmering on (low) until the onions had time to soften. It worked, we ate it, but it was only acceptable and I found it to be extrememly salty.
01/04/2010
Calling all GRAVY CHALLENGED cooks! This one is for US!!!!! Easy, good, and fool proof. No lumps! Follow the recipe....dump all of the ingredients in a pan, heat over med heat until it boils and thickens. I didn't add onion....didn't have one....so I tasted and seasoned as I went along. Think I used a little onion salt, pepper, and a wee splotch of worcestershire sauce. Thank you, SAL....great recipe!
03/20/2011
Although I think this recipe would be awesome as is, some minor tweaks ensured I'll never buy prepared beef gravy again. I cut back the water to 1-1/4 cup, cut the onion back to about 1/4 of a large onion and stirred in 1/3 cup of sour cream after thickening. Served with pot roast and vegy's. Delicious and very quick and easy!
01/25/2012
Quick and taste good. Easy to fix for 2.
11/11/2009
I can't believe how delicious this gravy is! I made it two nights in a row. I used 1 1/2 cups water, 3 beef bouillon cubes, 1/4 cup flour, 1/4 cup butter and pepper, garlic powder and onion powder to taste. Very good 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 as well.
11/21/2013
What an AMAZING recipe! I made this last week following the directions to the "t". I was amazed at how simple it was to make with all the ingredients I had on hand. This week I changed the bouillon from beef to chicken and it was just as amazing. Next week is Thanksgiving and I must find some turkey bouillon! There is never enough gravy for leftovers. This year will be different! Thank 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 WAY better than I expected! I made a meatloaf using the Lipton Onion Mushroom soup mix, except I use real pieces of ripped up bread instead of bread crumbs. Then I followed advice from others here and used beef broth for gravy rather than water and buillion. I cooked onions in butter, then made the roue by adding remainder of butter and the flour. I added the beef broth and pan drippings from the meatloaf to roue. I used some of the beef broth from the can and mixed with flour, then added that to gravy to further thicken it. I added a little Worchestershire, salt, pepper, and dash of onion powder. Wonderful! Will make with meatloaf from now on. Had hot meatloaf sandwiches and mashed potatoes and even my 7 year old loved it! Thank You!
12/02/2005
This was not what I was looking for. I like beef gravy that looks like beef gravy (dark brown) and not like chicken gravy. Also, the flavor was off, too salty.
08/01/2012
This just didn't work for us at all. I followed the recipe, but using the classic roux method. My husband asked "where's the beef?". This tasted to me like a canned onion gravy. He did say it was ok over mashed potatoes, but asked me not to make it again.
11/25/2008
This was exactly what I was looking for. A quick, simple and delicious gravy to go over beef tips with onions & mushrooms along with mashed potatos. Thanks for submitting this recipe, it was perfect for my needs.
12/14/2007
My first time making gravy from scratch. This was excellent!! Everybody loved it. Thank you.
07/03/2011
great. sauted onions in butter and then added flour and made a rue. brown rue lightly. used canned beef broth and teaspoon tones beef base.
10/24/2008
Personally, I didnt like this recipe (almost) as is. I dont do onions, so I used onion powder. And oddly enough, although it had tons of flavor, it seemed bland. So maybe next time I'll add some garlic or seasoned salt. Maybe add some kind of meat drippings too. I know it's strange to say that it has flavor but it's bland, but that's the only way I can think to describe it. SUPER easy to make, I personally just think it's 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 pinch...and a very grateful for this recipe. I made a roux with the butter/flour and then slowly added beef broth instead of bouillon. Was not salty and had the consistency of canned gravy (thick). The only downside is it 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 so I just made it from scratch instead of buying it. It turned out great. I loved the taste. I will make this again for other dishes!
10/14/2004
Quite good, as long as you do the onions, butter, and flour first and then add the other ingredients. I also added a little meat juice from the meatloaf I made, and it came out yummy!
09/14/2011
This was a very great gravy!! The only thing i did that was different was that i used cake flour it creates a smoother gravy
07/01/2004
Better than canned gravy but of course it can't compare to gravy made from meat drippings. If I make this again I'm going to try adding some spices. It needs more than just the onions.
11/11/2010
If you don't like crunchy onions in your gravy, saute' them beforehand. Also, I combined a cup of hot water with a cube of beef bullion, chilled it, mixed the flour into the cold broth, 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 salt (but i have a salty pallet) and some black pepper as well. I then microwaved that uncovered for 30 seconds, stirred it, and microwaved another 30 seconds, stirred once more, and let it go another 30 to bring it up to temperature. So quick and easy, and very tasty!
01/26/2012
I love this recipe! Thank you i added a few things just to spice it up i added pepper, garlic and chicken and seafood seasoning to the onions just a little to give them some flavor. i added extra onion and made sure they were nice and done since we love onion! made home made mashed potatoes and some steak covered in gravy came out perfect!
10/10/2011
Perfect for my steaks simmering right now with this as it will be perfect for my rice as well. Taste teste and well, I forgot the packet at the store, found this...I will completely FORGET the packets from now on. Thank you so much for this easy recipe and flavor.
11/20/2010
Very good taste! We served it over hamburger patties and rice. The only thing I changed was that I used dehydrated onions about 4 tbsp instead on fresh cut onion which softened nicely.
01/16/2010
crunchy and flour-y. Read reviews before making this! But I like that I had all the ingredients on hand. It will work in a pinch but I'd never serve it to anyone. I think the order you cook it would make a big difference. Next time I'll definitely make sure the onion is cooked before adding flour and water.
11/01/2010
What a great recipe! I made this exactly as written, (only using one bouillon cube per teaspoon of bouillon) and it turned out super. I used this on a steak pot pie (adapted from the Leftover Pot Pie from this site) and everyone loved it. I have also substituted chicken bouillon for beef and it was just as good. Great recipe.
04/16/2002
Gravy was very quick to make and was very easy! However, the end was result was very salty, maybe add a little less bouillon. For two people, cut the recipe in half. I also had to add a little more water because it was so thick. I will make again with these changes.
12/06/2006
Basics are best. I use this recipe quite often because I don't really like the packets. (only use them when it is hubby's turn to cook). I reduce the amount of onion just a little because it was too strong the first time. Thanks for the post.
10/15/2011
Made with canned beef broth and the drippings from a roast - wonderful flavour.
11/13/2011
My go-to gravy! I use chicken bouillon because its what I always have on hand. Even when I use only a 1/2 an onion it still comes out perfect every time.
03/04/2012
Delicious! This gravy has so much flavor. I did follow the suggestions from the other reviews. I will definitely try this with chicken bouillon for a yummy chicken gravy. Thanks for the recipe!
02/12/2007
Very tasty gravy. I normally just use butter/margarine on my mashed potatoes since I am not a big gravy fan. But I couldn't get enough of this! I just threw everything in a pan (didn't read the reviews that said to make a roux first) and it turned out just fine. Ran it through a strainer though to take out the onion pieces, the flavor is enough without having to eat the pieces too. I also would suggest using a very small onion.
12/19/2006
I loved this gravy!! It was so good and I will for sure make it again. It was pretty thick...but still deserves 5 stars.
12/29/2011
My husband loves gravy on his potato and fries. This is an easy gravy and lots of flavor.
08/26/2004
Really liked this recipe. It was VERY simply and got rave reviews from my family. I used 2 cups of water and 4 beef bouillon cubes.
02/17/2008
Very good. I added some pepper, and also a bit more water. I used reduced-sodium boullion.
09/13/2011
This was not to my liking.
Egapylime
04/16/2002
Gravy was very quick to make and was very easy! However, the end was result was very salty, maybe add a little less bouillon. For two people, cut the recipe in half. I also had to add a little more water because it was so thick. I will make again with these changes.
01/05/2005
Served this gravy with leftover roast beef and mashed potatoes last night and it was terrific - very easy and delicious. Thanks.
05/04/2014
This was very tasty.
smb29910
06/16/2014
Pretty tasty. I think I will use only half the onions next time. Went well with egg noodles and Italian meatballs for a quick meal.
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 great recipe. I have also made it with chicken bouillon and it was great too! You 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 and then 1/3 c all purpose flour, pepper to taste. This was the best gravy I ever 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, still a phenomenal recipe! :)
08/20/2013
i have been trying for some time now to master homemade gravy it tastes so much better than store bought so i found this recipe my husband want going on and on how good it was and it was yummy i made mashed potatoes from a recipe here and let me tell you they were delicious
10/13/2008
I used 1/4 cup flour and 1/4 cup butter to make the roux. Per other suggestions I added 2 cups of water and 4 bouillon cubes and brought to a boil. Then I simmered for 15 minutes. It was really good!
04/12/2009
This is a really good beef gravy recipe. Like others, I cooked the flour with 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 one). Use two cups of beef broth, adding it slowly while stirring to the roux. Cook until it thickens, stirring to prevent burning. Season to taste. This makes a nice thick, flavorful gravy without all the fuss of straining pan drippings.
06/12/2009
Great gravy recipe. I have never been able to make one I've liked, until now. I halved this since I was just cooking for myself. I also used canned beef stock instead of the water and bullion. I didn't brown the onion first, I just put everything in together, and it turned out great and was super fast! I served it over rice.
03/03/2011
We made a beef roast that did not produce much juices, so I was happy to find this recipe. Made it as written except I subbed dried onion for the chopped onion. Added the juices we did have from the roast then ran it all through a strainer. The gravy was great in a pinch. Thanks for such a helpful recipe.
08/21/2013
super easy! I did add some milk to my water... :D
10/27/2004
Tasty! I used it in shepherd's pie. A good 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 :) just be patient!) I used one boullion packet.
08/01/2011
This was very tasty. I was surprised at the amount 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 beef broth instead. Sauteed the onions in the butter, added beef broth to the flour and mixed very well. Put broth in with the sauteed onions, added the flour mix and as I was taught by my polish grandmother-in-law..... you MUST boil the gravy for at LEAST a minute to get rid of the flour taste. Then I added some gravy master for added color. VERY very good on the fly gravy. This will be my mainstay recipe for when I dont have drippings to make real gravy. I prefer the broth over the bullion so I can control the salt.
01/24/2009
This was my first beef gravy and it came out awesome! I made it for meatloaf and buttery mashed potatoes, and everything went really well together.....I chopped up 2 decent slices of onion, and that was plenty to give the recipe good flavor. Next time I might try to use 2 teaspoons of boullion instead of 3......I can always add another one if it's not salty enough(I used the boullion cubes, and 3 seemed like it might be a little much)
05/25/2004
This is an excellent, simple beef gravy recipe. Follow the advice of other's and add ingredients as they have instructed (butter & onion, then flour, etc.) and it should turn out smooth. It really has excellent flavor. Thank you.
02/12/2015
Perfect. I didn't use onions. I made 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 bouillon cubes and onion powder vs. real onions. Turned out great!
02/12/2010
This was so easy and delicious! I will never buy canned gravy again!
08/18/2008
Good basic recipe. I browned the onion in the butter before adding the flour to make a paste. 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 changed. I will be making my gravy from scratch from now on!
03/25/2010
Great recipe for a last minute gravy without having any natural meat juices available. It is thick, but I added a bit of water to thin the consistency. I also 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 too, not bland at all :)
10/20/2009
Amazingly simple - great little quickly recipe! I usually make a roux and do this in order, but you don't have to. Just throw it all in and use a whisk until its thick and smooth.
Source: https://montgomeryhicharrom.blogspot.com/2022/05/how-do-i-make-gravy-from-beef-bouillon.html
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