This is a lovely gravy mix that lets you whip up a small batch of beef gravy in a jiffy.
It’s far healthier for you (and cheaper) than the commercial stuff in packets. It’s really low in calories and fat.
This recipe uses:
See also: Chicken Gravy Mix, Chicken and gravy dinner in a jar, Chicken stock, Turkey stock,
Yield: Makes 225 g / 1 ⅓ cups / 22 ½ tablespoons.
Enough for 10 x ¾ cup (175 ml / 6 oz) batches of gravy.
Beef Gravy Mix
- 150 g flour (1 cup / 5 oz)
- 50 g beef bouillon powder (aka granules. 5 tablespoons / 1.5 oz)
- 1 teaspoon mushroom powder
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground thyme
- ¼ teaspoon celery powder
- ¼ teaspoon ground sage
- Mix all ingredients well.
- Store in a sealed container, jar or bag in a cool, dark place.
To use, mix 2 ½ tablespoons (25 g / 1 oz) with 250 ml (1 cup / 8 oz) of cold water. Whisk.
Zap in microwave for 1 minute; whisk; zap for another 2 minutes, then whisk again. If you want it a bit thicker still, then zap for a further minute or two. (Or, cook in saucepan on stove top until desired thickness.)
Makes ¾ cup / 175 ml / 6 oz of gravy.
The gravy will come out dark, even though the mix is light. (Though how dark may depend on the bouillon powder you use.) If you want it even darker, add a few drops of gravy darkener such as Kitchen Bouquet when you go to add the water to mix it up.
For flour, use “regular flour”. That would be all-purpose in Canada or the US; plain flour in the UK. Instant Flour (aka sauce flour, instant blending flour, etc) can be a bit nicer in this as it reduces the possibility of lumps to chase out, but may not be worth the extra cost.
Gluten-free option: use gluten-free flour, or sweet rice flour
If you don’t have all the seasonings suggested, feel free to omit or try a substitute. The mushroom powder can be hard to get unless you buy it specially or make it, granted, but it does provide a background meatiness to the taste. You might want to be leery of using celery salt — beef bouillon powders can be salty to start with.
If you are opening a jar of home-canned beef as part of the meal, use the stock from the jar for the water!
Once you’ve tried this and decided whether you like it or not, you may wish to double or triple the dry mix batch sizes.
Derived from testing a combination of various sources.
Per 1 batch made up. (¾ cup / 175 ml / 6 oz of gravy).
- 121 calories, 914 mg sodium
- Weight Watchers PointsPlus®: 3 points+ per batch
- Weight Watchers SmartPoints®: 3 SmartPoints per batch
Sodium levels will vary for you based on the beef granules you use. We calculated based on a standard beef bouillon; you can do better if you are able to find a low-sodium one to use.
* Nutrition info provided by MyFitnessPal
* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® and SmartPoints® registered trademarks.
Barbara K Gold
How long will this be shelf stable in a mason jar? Thank you.
For a very long time, several years maybe even, if stored in a cool, dark place.