This gravy mix makes a beef flavored brown gravy for use on meats, poultry, mashed potatoes or whatever. It is prepared in bulk as a powder in advance. Then whenever you want a brown gravy, simply mix a few tablespoons of the powder with water or broth and cook to desired thickness. Please note that while this mix will, indeed, make gravy...you should have some basic skill in knowing how to make gravy.
Tips: The thickness of gravy will change dramatically according to:
1. The amount of thickening agent (which is cornstarch in this recipe)
2. Amount of liquid added to a given amount of gravy mix
3. How long it is cooked.
You should have enough experience in cooking gravy to a point where you can look at the gravy while stirring and know what it will be like when placed on the table (how thick).
Tip: As with all your cooking, you should always taste the gravy as a final step before removing from the stove. This means tasting two or even three spoonfuls. It is difficult to accurately judge flavor with just one small taste. Then you must add ingredients until you get the results you want. Generally, salt and pepper are the final ingredients added to taste. Remember, you can always add salt but you can not take it out, so go easy on the salt to start.
If the gravy is too thin, add more gravy powder mix and/or cook longer. If it is too thick, add liquid of choice.
o 1-1/3 cups cornstarch
o 8 Tablespoons beef-bouillon granules (or 8 beef bouillon cubes crushed into a powder)
o 4 teaspoons instant-coffee
o 4 teaspoons unsweetened cocoa powder
o 3 teaspoons onion powder
o 2 tablespoons garlic powder
o 2 tablespoons salt
o 1 tablespoon ground black pepper
o 1 teaspoon paprika
1. Combine all ingredients, mix well and store in a sealed container.
Making Gravy - How To Use The Gravy Powder Mix
1. As a starting point, bring 1 cup of water, stock or liquid of choice to a boil in a large sauce pan.
2. In a cup, add 4 tablespoons of the gravy mix to 1/4 cup COLD
water and mix until thoroughly dissolved.
3. Stir 3/4 of the cup of dissolved gravy mix into the boiling water. Stir constantly.
4. Simmer 2 or 3 minutes watching the thickness of the gravy. If too thin, add the rest of the gravy mix. If too thick add water.
5. Taste the gravy and add any spices needed to your taste.
6. Remove from heat and serve steaming hot.
Note 1: Be aware that the gravy will thicken more as it cools so don't get it too thick while cooking.
Note 2: If you want more gravy than the 1 cup of water makes, simply add more water and gravy mix (step #2 above) and follow the remaining steps above.
Some people like thin gravy and some like thick. Some like mild gravy that does not overpower the food and some like robust gravy with a punch (add some tabasco sauce). Only experience will tell you the proper mix of ingredients and cooking method that produces gravy you like. We suggest you make a trial test batch of gravy before putting any on the table for your family. Adjust the recipe in your trial batch until you get the perfect gravy. Don't forget to write down any changes you make to the recipe so you can reproduce it the next time.
Final note: onions add so much flavor to gravy. Try cooking 1/2 cup of chopped onions in a tablespoon of oil until tender, then make the gravy in the same pan with the onions. Yummy!