Simple brown gravy

Every once in a while you prepare a meal and you just wish you had a little gravy to go with it. But without any pan drippings to build from, you resort to packaged or jar gravy.

Meatloaf is a perfect example.

I have been working on this gravy recipe since August 2012 when I made my very first meatloaf for my friends in blue.  And every time I made it, I tweaked the recipe just a little trying to get it just right and I think I finally have it where it is not only tasty - or at least as good as you can get it without pan drippings - and easy to make.

I really goofed it up one time and followed a famous Food Network chef's suggestion and added ketchup. Don't do that!

I wish I had a picture of how good this gravy came out today.  I made meatloaf for my friends in the South Division, complete with mash potatoes, those delicious green bean bundles, rolls, and sweet tea.

Not everyone cares for gravy on their potatoes, but for me it is a must.  No question!  And since I took 'To-Go' meals down to the station, everybody got gravy whether they wanted it or not.  This brown gravy is so much better than store-bought and super quick and easy to make.  Nothing can compare to a gravy made with pan drippings, but this is a close second.

I doubled the recipe that I followed, because if you think about it, 2 cups is really not all that much and then you'll have the extra 2 cups for leftovers or freezing.  I NEVER have any left over.

If you make this simple brown gravy, I would love to hear from you.

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Simple Brown Gravy
Adapted from this recipe

2 cups water
1 'extra large' Knorr beef bouillon cube
2 cups of beef stock
1/4 tsp Kitchen Bouquet
3 tablespoons butter
1/2 tsp garlic powder *
1/8 tsp onion powder *
1/4 tsp black pepper *
Salt as needed
 
Thickener
4 tablespoons cold water
4 tablespoons corn starch

• Dissolve bouillon cube in 2 cups of boiling water.  Add the beef stock, butter, and all of other ingredients - everything EXCEPT the thickener.
• Once the mixture boils, mix the cold water and cornstarch in a coffee cup.  You may need to add a tiny bit more water, but it should be the consistency of runny glue.  
• Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. Remove from heat and let cool to thicken more. 
• I added 1 extra tablespoon of cornstarch, plus 1 tablespoon water  
• Add more Kitchen Bouquet if you like your gravy darker, but I didn't think it needed it.  

* NOTE:  The garlic powder, onion powder, and black pepper measure was based on the original recipe I followed for a 2-cup yield, so if you're making 4 cups of gravy (like I did) you might want to add more garlic and onion powder.  Start out though with the measure as shown, then taste and add more if needed.