Quick Beef Gravy with Dual Stock Base

For the Gravy Base

Using both chicken and beef stock cubes adds depth and balance to the flavor

Ingredients

• 1 item Chicken Stock Cube (Or 2 Teaspoons Powder)
• 1 item Beef Stock Cube (Or 2 Teaspoons Powder)
• 2 ¼ Cups Boiling Water
• 4 Tablespoons Unsalted Butter
• 4 Tablespoons All Purpose Flour
• ½ Teaspoon Onion Powder (Or Garlic Powder)
• ¼ Teaspoon Finely Ground Black Pepper
• 1 item Salt To Taste

Instructions

1. Crumble chicken and beef stock cubes into boiling water. Stir until fully dissolved.
2. In a medium saucepan over medium heat, melt butter.
3. Add flour, onion powder, and black pepper. Stir continuously with a wooden spoon or whisk to form a roux.
4. While stirring, slowly pour in half of the hot stock mixture. Stir until fully incorporated and thickened.
5. Add remaining stock and continue stirring until smooth.
6. Cook for 1.5 to 2 minutes until gravy reaches desired consistency.
7. Taste and adjust seasoning with salt and additional pepper if needed.

Prep: 5 min • Cook: 10 min • Wait: No time