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Brown Gravy
Tine Bak
I am more of a geek than a cook. I am the founder and creator of Copy Me That and I hope that you like it here! Feel free to drop me a line at hello@copymethat.com
Ingredients
  • 1 ¼ to 1 ½ cups water
  • ¼ cup flour
  • 3 Tbs. butter
  • 1.5 tsp. "better than bouillon" beef concentrate
  • 1.5 Tbs. soy sauce
  • ½ tsp. mustard
  • note: You can also use 1.5 beef bouillon cubes, but I have only ever used the concentrate for this.
Steps
  1. Melt the butter over low heat. Add the flour and stir. Keep stirring until it's completely mixed in. Then stir for two or three more minutes (or so).
  2. Slowly add about ½ cup of the water/stock while stirring. It will lump up at first, but keep stirring until there are no lumps.
  3. Turn up the heat. Add another cup of liquid (for 1.5 total), continuing to stir.
  4. Add the soy sauce, mustard, and the bouillon concentrate.
  5. Can add another ½ cup of water depending on how thick you want it.
  6. Give it a quick boil.
Notes
  • Inspired by the Ikea Swedish meatballs gravy recipe. Great with frikadeller and meatloaf.
  • * Original recipe uses cream for ½ cup of the liquid. This way is as good and doesn't require having cream.
  • Total calories: 450 (flour 114, butter 300)
 

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