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Homemade Brown Gravy Recipes

Homemade brown gravy provides a superior flavor to store bought gravy or gravy made from a mix. It's easy and quick to make. This is a guide about making your own brown gravy.


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1 found this helpful
March 14, 2005 Flag

If you like beautiful brown gravy you will love this receipe. Use all purpose flour or self rising it does not matter. In a small sauce pan measure out the amount of flour you will need and turn the burner on low. (Keep a close eye on it not to burn!) Stir constantly until flour has a nice light to medium brown color. I like to sift it to ensure no lumps.


Pour the flour into a large measuring bowl, add very hot water and stir making sure there are no lumps. You will find that it smells like chocolate. Pour the mixture into your meat essence, and season to taste.

You will have really dark brown gravy that your whole family will love, and you did not get it from a can. Enjoy!

By Carla

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March 14, 20050 found this helpful

I am a southern cook and I make white gravy with evaporated milk that is delicious; I make a roux of flour and oil or pan drippings, stir with whisk until cooked for about 2-3 minutes or light brown; add evaporated milk (1 can) and water until consistency is to your liking. Serve over hot biscuits, rice, mashed potatoes or meat.

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March 12, 2009 Flag


  • 1/2 cup flour
  • salt and pepper to taste
  • 1/2 tsp. garlic powder
  • chicken broth


Just brown flour in fry pan, no grease. Slowly add enough broth to make it as thin as you like, stir with whisk. Add spices and simmer for 5 minutes.

By Kathleen W. from Dothan, AL

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December 5, 2008 Flag

I have a hubby who loves hamburger, he would eat it every meal if I let him. Besides the regular burger on a bun, this is one of his favorite recipes.





Mix all the patty ingredients and brown on both sides, brown only. Drain any excess grease. Mix 1 1/2 cups of the water, 1/2 package of onion soup mix and pour over the browned patties. Cover and simmer for 20 minutes
Related Content(article continues below)

Remove the patties. Mix 1/3 cup water with the flour and stir into pan to make gravy. Return patties to pan

By Pico from St. Paul

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April 7, 2016

The Key to Great Homemade Gravy

CommentPin It! Was this helpful? 4

I learned how to make homemade gravy from my Mom & Grandmother, and their gravy is what made the "Dinner." Whatever meat you have roasted, braised, browned and has some residue or drippings can be a base for gravy.

6 found this helpful
March 30, 2010 Flag

When you roast meats and use onions, celery, garlic and carrots to enhance the flavor, be sure to save all those veggies for when you make gravy. Just push them through a sieve and after defatting the pan juices, add those "pureed" veggies back to the natural meat juices (au jus).

Very often, you will not need to add flour or corn starch to thicken the gravy. It will be thick enough with just the addition of the veggies. What a wonderful flavor it will have, too, especially if those veggies have a little caramelization going on with them. You will not be adding more calories either which is another plus for all of us.

By Pookarina from Boca Raton, FL

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March 31, 20100 found this helpful

Also a way to get veggies into the kids that don't want to eat them.

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1 found this helpful
October 16, 2004 Flag

When making a roast, place dry onion soup mix in the bottom of your roaster pan. After removing the roast, add 1 can of mushroom soup and you will have a good brown gravy.

By Peggy

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October 17, 20040 found this helpful

I took your advice one step further. I have been adding onion soup mix to my roasts and soups for years , but I didn't think of the mushroom soup untill I was making my turkey soup and read your tip. I added it to my turkey broth and a handful of dry soup vegitables it, turned out great.

the dry soup is beans, barley .rice . peas,etc comes in a package thanks again. I even froze some for when it is really cold and I need a quick soup. Susan

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