Brown Gravy
Ingredients
- 1.5 Cup Beef Broth or water and beef boullion
- 2 Cloves Garlic minced
- 1/4 Cup Onion minced finely
- 2 Tbs Butter or pan drippings from meat
- 2 Tbs Corn Starch
- 2 Tbs Soy Sauce shoyu
- 1 Tbs Worcestershire Sauce
- 1 Tspn Ketchup
- 1/4 Tspn Black Pepper
Instructions
- Add the cornstarch to a small bowl and slowly whisk in a couple tablespoons of warm water to create the slurry that will thicken the gravy. Set aside.
- Melt the butter over medium heat or use pan drippings from meat (ground beef, steaks, etc). Add the onions and garlic. Sauté until garlic is fragrant (approx 3 minutes).
- Whisk in the cornstarch slurry. Add the ketchup and if using bouillon paste, whisk that in now.
- Then slowly whisk in the broth (or bouillon water). Add the liquids very slowly and make sure everything is fully incorporated to avoid clumpy gravy.
- Whisk in the soy sauce (shoyu), Worcestershire and black pepper. Simmer, stirring occasionally, until the gravy begins to thicken.