Sauce for Tossing: Brown Steak Gravy



  • 2 Tbsp. unsalted butter
  • 2 Tbsp. toasted flour
  • 1 cup beef stock, hot
  • Kosher salt to taste cracked black pepper to taste


In a small sauté pan, create a roux by melting the butter, adding the flour and mixing together so it becomes a very thick paste, then in a slow and continued flow, add the hot beef stock and whisk continuously until the roux and beef stock have been completely incorporated and the proper consistency has been achieved.


1 cup

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