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Finished brown gravy in a white bowl
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5 from 1 vote

Brown Gravy Recipe

Bring back pleasant memories of family picnics, holiday dinners, and everything in between! Its deep color, rich flavor, and creamy texture make gravy the perfect topping for any meal.
Makes about 2½ cups
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 60kcal


  • ¼ cup butter
  • ¼ cup flour
  • 2-3 cloves cloves, minced
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 teaspoon beef bouillon
  • 2 cups beef broth
  • ¼ teaspoon Worcestershire sauce
  • ¼ cup water
  • Salt and pepper to taste


  • Melt butter in a medium saucepan over medium-low heat until completely melted.
  • Next, add flour and mix into the butter with a wooden spoon or whisk, frequently stirring to prevent burning or sticking to the bottom of the pan until the mixture is golden brown (about 5 minutes).
  • Then add garlic, onion powder, paprika, and beef bouillon. Continue mixing for about 30 seconds or 1 minute until fully incorporated. Cook for 30 seconds.
  • While stirring, slowly add half of the beef broth. Once incorporated in the flour-butter mixture and slightly thickened (this will happen quickly), add the remaining broth, Worcestershire, and water. Continue mixing until thickened to desired consistency (3-5 minutes).
  • Taste and season with salt and pepper if needed.
  • Strain through a mesh strainer and serve over steak, roast chicken, pork, beef, lamb, etc.


  • Give your gravy your own personal flavor twist! Add a splash of red wine, a drizzle of balsamic vinegar, or a spoonful of Dijon mustard for an extra kick.
  • Infuse a herby, robust flavor into your gravy by dropping in entire sprigs of rosemary, thyme, or sage after it is made. Then just remove the sprigs before serving.
  • If your gravy is too watery, make a light paste with a bit of flour and broth, then whisk it into the gravy and simmer until it thickens.
  • You can cut the beef bouillon and broth in half and use half chicken bouillon and chicken broth. It helps your gravy pair with different proteins, such as chicken or pork.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 120ml | Calories: 60kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Cholesterol: 2mg | Sodium: 650mg | Potassium: 93mg