Beef Gravy (No Drippins)

1. Melt butter in medium sauce pan over medium heat.Add the all-purpose flour and cook, whisking constantly, for about three minutes or until it turns light golden brown.
2. Slowly pour in the beef broth ¼ cup at a time while whisking well after each addition. Once you incorporate all of the beef broth, continue to whisk until it starts to thicken, which happens within the next 3-4 minutes.
3. Stir in the Worcestershire sauce, if using. Season it with garlic powder, onion powder, and salt and pepper. Taste for seasoning and add in more if necessary.
4. Turn the heat down to medium-low and let it simmer for about 5-7 minutes, stirring occasionally

• 2 T unsalted butter
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 T Worcestershire sauce
• 1 t garlic powder
• 1 t onion powder
• salt and pepper to taste (~1/4t each to start)

Notes:

1. Cooking butter and flour: Be patient when whisking together the butter and flour. Initially the mixture will clump up and collect on the whisk, but it should loosen and melt as you continue whisking.
2. Color: If you are after the rich dark brown color of beef gravy, you can also add in a small cube of bouillon or a teaspoon of Better Than Boullion.
3. Make ahead: You can make this beef gravy up to three days ahead of time. Be sure to bring it to room temperature, transfer it to an airtight container and store it in the fridge until ready to use.
4. Reheat: When it comes to reheating, you have three options:
   • Microwave: Reheat in the microwave in 30-second increments (making sure to stir after each time) until it reaches your desired temperature.
   • Stovetop: Reheat in a saucepan over medium-low heat, stirring regularly.
   • Oven: Reheat it in the oven alongside other dishes like turkey or beef roast. Remember that you might need to add more beef stock or water if your gravy is too thick.
5. Store: To store leftovers, let them reach room temperature and store them in an airtight container in the fridge for up to 3-4 days.
6. Freeze: You can freeze it in an airtight container for up to 2 months. When ready to use, thaw it overnight in the fridge.