I recently tried making my own chicken gravy mix, and it was so good that I decided to make beef gravy mix too. At our house we definitely eat more chicken gravy than beef gravy, but beef gravy goes great over cubed steak with a side of mashed potatoes!
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To make this beef gravy mix, you will need:
Beef Gravy Mix Recipe
- 1/2 c. flour
- 3 tbsp. beef boullion granules
- 1 tbsp. garlic powder
- 2 tbsp. onion powder
- 1/2 tsp. celery seed
- 1/2 tsp. black pepper
- 1 tsp. ground thyme
Note: When you are shopping for beef boullion, make sure to check your labels. By making your own mix, one of the things you are trying to get away from is the MSG that is added to gravy packets.
If you look at the jars of beef boullion, you will find that many of those also contain MSG. This is my favorite beef boullion mix. It is gluten free and MSG free.
Related Article: How to Make Au Jus for Prime Rib: A Simple Guide
Mix all ingredients together and store in a quart sized canning jar or other airtight container.
To make the gravy, add 1/4 c. mix with 1 cup milk or water. If you stir it in really well with a whisk you won’t get any lumps in your gravy.
Bring to a boil and then turn heat down and simmer until gravy thickens. Add more liquid for a thinner gravy.
Related Recipes
- chicken gravy mix
- au jus mix
- cream of chicken soup mix
- spaghetti sauce seasoning mix
- sloppy joe seasoning mix
Follow my make a mix board on Pinterest.
Use corn starch instead of flour…. Or 1/4 flour 3/4 corn starch. Works the same but corn starch doesn’t clump.
I checked the ingredients of your favorite beef bouillon. It contains yeast extract, which is another name for MSG.
Yeast extract does contain naturally occurring glutamates, but not as much as MSG. Here is more information about yeast extract for anyone who is interested.
How much does this make, ie gravy packet equivalent?
any way to reduce the clumpiness? Also, i made this, it takes floury to me, is this normal? How can i fix this, thickness is just fine. I actually blended it in the nutra ninja to decrease the lumps
I just found this recipe and mixed it up but I’ll be making it with butter (like the chicken gravy mix recipe) to alleviate the floury taste that is mentioned. I would think making a roux would be the answer.
What gluten free flour would be best to use?
Hi! I’m actually not sure about that. Hopefully someone else will have an answer for you 🙂
You’re right. Laura Morgan came up with the answer I was about to give you. My son is gluten intolerant and gets psoriasis over 78% of his when he ingests wheat gluten in any form. You might be surprised what foods contain them – even beverages and condiments.
I use Bob’s Red Mill 1-to-1 Baking Mix to make gravy all the time, so I think it would probably work for this, also.
So do I.