Best 20 Brown Gravy Recipes

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SWISS STEAK WITH BROWN GRAVY

Steps:

• Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside.
• If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside.
• Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute.
• Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes.
• Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour.
• Serve with mashed potatoes and your favorite vegetable.

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

Steps:

• preheat the oven to 325*.
• make 9 deep incisions in the meat and insert the garlic pieces.
• Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• transfer the meat to a plate.
• add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• add the stock, bay leaves green pepper and ketchup.
• return the meat to the pan, cover and bring to a boil.
• transfer to the oven and bake for 2 hours covered.
• set the meat aside and stir in the thyme, salt and pepper.
• at this point, the meat can be stored in the refrigerator until the next day.
• place the potatoes on the bottom of the pan and arrange the meat on top.
• re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• discard the bell pepper, bay leaves and celery.
• bring the pan juices to a boil over high heat.
• then whisk in the butter mixture by tablespoonfuls.
• cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• add hot pepper sauce to taste.].
• pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

EASY BROWN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Add flour; cook and stir until mixture is golden-brown and smells like cooked pie crust, about 5 minutes. Add garlic; cook for 30 seconds. Whisk in 1 cup of broth.
• Stir remaining broth, ketchup, Worcestershire sauce, and mustard into the mixture in the saucepan. Bring to a simmer, whisking, and reduce heat to low. Cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

BROWN GRAVY

Steps:

• Melt butter in a small saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Whisk in beef broth gradually. Cook and stir until no lumps remain, about 2 minutes. Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more.

HAMBURGERS WITH BROWN GRAVY (TOTAL COMFORT FOOD AKA "MEAT CAKES" :)

Steps:

• Combine ground beef, bread, soup mix, salt, pepper, ketchup, garlic powder, parsley and eggs in a large bowl until well mixed.
• Prepare each burger with approx 1/3 cup of meat mixture and form into patties about 1/2 inch thick.
• Heat a 12" skillet over med-high heat and fry burgers for about 5 minutes on each side, until they are almost done.
• Remove burgers to a plate and discard all but about a tablespoon of drippings from skillet.
• Lower heat under skillet and prepare brown gravy with water in a bowl or measuring cup; slowly pour into skillet, stirring constantly, scraping up any brown bits from the bottom.
• When gravy has thickened, place burgers back in the pan and cover.
• Simmer for about 20 minutes, or until burgers are done.
• Serve with mashed potatoes or egg noodles.
• YUMMY!

PERFECT CHICKEN FRIED STEAK WITH CLASSIC BROWN GRAVY

Steps:

• salt and pepper both sides of the meat. mix flour, thyme, garlic powder, onion powder and coat both sides of each steak with flour mixture. now dip each steak in egg wash on both sides. finally put back in flour mixture on both sides again. fry in 350 degree oil browned on each side. you can either pan fry with or deep fry. it's your choice. both methods turn out fantastic! fry until deep golden brown. let rest for a few moments on a paper towel.
• for the gravy -.
• brown onion in butter until caramelized. add flour and whisk for a few minutes until rawness is out of flour. now add beef stock and whisk until it starts to thicken up. simmer for 10 minutes. add cream and mix throughout and pour over chicken fried steaks and enjoy. this is an excellent recipe and i think you'll agree.
• ***if you want to have more of a traditional white pepper gravy, use whole milk instead of beef stock. still add the cream and add more pepper.
• enjoy!

HASH BROWN, EGG, SAUSAGE, AND GRAVY CASSEROLE

Steps:

• 1. Bag of Hash browns Any Sausage you like sautéed with onions & a little poultry seasoning 6 Eggs 1 packet Country style White Gravy (prepared, as directed on package)
• 2. Saute sausage until browned. Add onion and cook for a few mins. Add Hash browns add poultry seasoning or any spice u like (cayenne) Mix everything well and cook until the hash browns are cooked (and somewhat browned)
• 3. In a bowl add 6 eggs and 1/2 cup of water (or milk) parsley, s+p to taste. Can also add a handful or parsley. Beat the eggs well and then a little at a time add the potato mixture stirring well so the eggs don't cook in the bowl.
• 4. Put potato mixture in a sprayed 9x13 pan. Top with prepared White Gravy (directions are on package) I added some scallions to the gravy.
• 5. Bake 375 for 45 mins and add some cheese for the top. Bake for another 15 mins or until cheese is melted and casserole is done. (Depending on how your oven temperature is)

SIMPLE BROWN GRAVY

Steps:

• Boil all ingredients in a pot together, except for thickener.
• Once the mixture boils, mix the cold water + cornstarch / oil + flour into a slurry / paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue with cornstarch, and a paste with the flour.
• Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. If you're using flour and oil, simmer at least 5 minutes to be sure the flour cooks. Remove from heat and let cool to thicken more.

GROUND SIRLOIN STEAKS WITH BROWN GRAVY

Steps:

• Preheat a skillet over medium heat.
• In a medium bowl, mix ground sirloin, onion soup mix, and seasoning salt until well mixed. Divide and flatten into three patties approximately 1/2" thick.
• Brown patties on skillet, turning once or twice only, until done through.
• Meanwhile, in a small sauce pan, mix brown gravy mix with water. Using a whisk, mix until slightly bubbling. Lower heat and allow to thicken.
• Serve patties with gravy.

SIMPLE SALISBURY STEAK W/ BROWN GRAVY

Steps:

• Patties:.
• Preheat oven to 350. Line a baking sheet with foil and spray of nonstick cooking spray or use a little oil.
• In a medium bowl mix crumbs, 1/2 of Onion soup packet, salt and pepper and 1/4-1/3 of the finely diced onion. Mix to incorporate then add ground beef and egg. Mix gently to blend. Form into 4 oblong patties.
• Place patties on prepared baking sheet and put in preheated oven for about 35-40 minute Turn patties halfway through cook time.
• Gravy:.
• In a medium to large skillet (with a lid or you can use foil) over medium heat, melt butter and add remaining diced onion--this would be a good point to saute mushrooms if you are adding them. Season with salt and pepper and saute until soft but not browned.
• Add jar of gravy and remaining 1/2 packet of onion soup mix and mustard powder. Add 2/3 c water and stir to make sure the soup mix is dissolved.
• Taste the gravy after heating through--if you are happy with it stop. If you want to --- Add in teaspoonfuls of worcestershire sauce and ketchup to taste. Try 1 tsp of each at a time, tasting after each addition.
• Remove cooked patties from oven and nestle into the pan of gravy. Cover with lid or foil and over medium/low heat let them warm through for 15-20 minute
• I served this with a super cheat cast of characters. Bob Evans mashed potatoes, Bird's Eye corn and broccoli, carrot and cauliflower blend in the microwave bags. Don't forget to salt and pepper your veggies, makes a huge difference with frozen veggies.
• I do think that the patties are great make aheads and freezable. The gravy is pretty fast to whip up whenever you need a fast filling meal.

ROASTED CHICKEN WITH BROWN GRAVY

Steps:

• Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.

VEGAN BROWN GRAVY

Steps:

• Whisk together flour, oil, and garlic powder in a small pot over medium heat. Mix in vegetable broth, soy sauce, yeast, onion powder, and pepper. Bring to a boil; reduce heat to medium-low and let simmer, whisking constantly to avoid clumps, until fully thickened, 15 to 20 minutes.

SIMPLE BROWN GRAVY RECIPE - (4.1/5)

Steps:

• Place broth, butter, Kitchen Bouquet, onion powder and paprika into a 2 quart saucepan and bring to a boil for 2 minutes. Lower heat to a simmer. In a small bowl, stir together the water and cornstarch to form and very smooth paste, called a slurry. Dip about 2 tablespoons of the hot broth into the slurry and stir until pourable and smooth, then stir the slurry into the simmering broth. Continue to cook and stir until the mixture is of the consistency you like, about 3 more minutes. (The gravy will thicken slightly more off the heat). Taste and add salt and pepper as desired. Kitchen Bouquet or Worcestershire sauce is added for color and deeper flavor, and can be omitted if desired. This recipe is appropriate for a chicken or vegetable gravy as well; simply substitute a good quality low-sodium chicken or vegetable broth for the beef.

OLD MUNCHEN JAGER SCHNITZEL - BROWN GRAVY RECIPE - (4/5)

Steps:

• Brown gravy: In a medium saucepan, melt the butter over medium heat. Add the flour and stir for 5 minutes until the mixture is golden brown. Add garlic and saute for about 30 seconds. Whisk in beef broth. Add ketchup, mustard and Worcestershire. Bring to a simmer, reduce heat to low and simmer for 20 minutes, stirring occasionally. Taste, and season with salt and pepper. Leftovers can be frozen. Thin with a little beef stock or water when reheating. Makes 2 1/4 cups gravy. Dinner: Slice each pork loin in half horizontally to make 4 thin chops. On a sturdy work surface, pound each piece with a meat mallet to 1/8 inch thickness. Dredge each pork cutlet in flour to coat lightly. In a small bowl, mix together salt, pepper, paprika and garlic. Use mixture to season both sides of cutlets. Heat butter and oil in a large skillet over medium-high heat. When butter mixture is hot, add 2 pork cutlets, mushrooms and onion. Cook about 3 minutes, turning meat halfway through. Remove and repeat with remaining cutlets. Once onions and mushrooms are soft, remove, and drain the pan of grease, leaving bits of pork, onions and mushrooms in skillet. Return skillet to stove over medium heat. Add wine and stir, removing bits from bottom of skillet. Add gravy and stir. Return pork, onion and mushrooms to pan; reduce heat to low. Simmer lightly for 2 or 3 minutes, or until alcohol is burned off. Remove from heat; sauce will thicken slightly as it sits. Serve meat with wide noodles, with extra gravy as desired.

BROWN GRAVY (VEGAN/VEGETARIAN)

Steps:

• Heat the margarine in a large skillet over medium heat.
• Sauté the onion for a couple of minutes, or until transparent.
• Add the flour and garlic salt and sauté this mixture for about five to ten more minutes.
• Add in the vegetable broth and cornstarch, making sure to stir well to prevent lumps.
• Bring this to a boil and once you have done this you want to reduce to a simmer and continue cooking, stirring frequently.
• Add in the nutritional yeast and soy sauce and reduce the heat even further, cooking for just a few more minutes.

HAMBURGER STEW WITH BROWN GRAVY

Steps:

• Place potatoes, onion, and garlic in a large pot. Add enough water to cover. Season with salt and pepper and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes tender, 15 to 20 minutes.
• While potatoes are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add beef to the stew mixture; cook over medium heat for 15 minutes.
• Combine 2/3 cup water and gravy mix in a small bowl. Stir into the stew very slowly. Let simmer until thickened, about 20 minutes more. Taste and adjust salt and pepper.

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY

Steps:

• Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
• Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.
• Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
• Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.

CROCK-POT MEATBALLS IN BROWN GRAVY

Steps:

• Preheat oven to 350.
• Mix all ingredients in large bowl except gravy mix.
• (mix will seem very wet, but that's ok).
• Form 24 meatballs and place in baking dish.
• Bake at 350 for 20 mins, then crank oven to 425 for 15 minutes.
• Remove from oven and set aside.
• Make Brown Gravy according to package.
• Put meatballs in crockpot and cover with the hot gravy.
• Simmer in the crockpot for 3-4 hours.

VEGAN GARAM MASALA BROWN GRAVY

Steps:

• Place a medium saucepan over medium heat. When hot, add olive oil. When the oil is hot, add the onion. Saute until just beginning to get translucent but not browned, 4-5 minutes.
• Add ginger, garlic, garam masala, and 1/2 teaspoon kosher salt. Cook, stirring constantly, for 1 minute.
• Add the flour. Cook, stirring frequently, for 3 minutes.
• Slowly pour in the vegetable broth, stirring constantly while pouring. Bring to a boil. Cook, stirring frequently, until thickened, about 5 minutes.
• Taste and add additional salt if desired. Serve. Can also be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, place in saucepan over low heat and cover. Stir occasionally until warm and serve.