Keep the gravy ingredients warm by placing the saucepan on the stove. Set the temperature to low or medium-low heat. Remove as much liquid as possible but avoid the fat. Note that this type of beef gravy requires you to prepare a cut of beef before you can prepare the gravy.
Use cool water. The exact temperature does not matter, but it should be slightly cooler than room temperature.
Continue whisking over low heat until the gravy begins to thicken notably.
Alternate back and forth between adding stock and whisking it in. You should be able to maintain the consistency fairly well if you add the stock gradually. If the gravy starts to become thinner than you would prefer, stop adding the stock and let simmer, stirring frequently, to evaporate some of the liquid off. This step will take at least 5 minutes. You could also use water, milk, cream, or some combination of liquids instead of the stock.
The salt and pepper should be added according to your own preferences. If you are uncertain about how much to add, try adding 1/4 tsp (1. 25 ml) ground black pepper and 1/4 tsp (1. 25 ml) salt.
You could also use a fat separator, if you have one. If not, a large glass measuring cup works best. Use a measuring cup that holds at least 2 cups (500 ml) of liquid. Note that this recipe for beef gravy can only be prepared if you cooked a roast, steak, or other cut of beef that produced adequate pan drippings.
Transfer the 2 Tbsp (30 ml) of reserved fat to a small saucepan and set aside.
If desired, you could use water, milk, or cream instead of the stock, but beef stock or broth will create a stronger beef taste.
Stir the flour and fat together until thoroughly blended. The combination of fat and flour is referred to as a roux. For a thicker gravy, use 2 Tbsp (30 ml) of flour.
If possible, whisk and pour at the same time to maintain more even control over the consistency of the gravy. If this is too difficult, however, you can alternate back and forth between adding the drippings mixture and stirring it in.
Do not cover the saucepan.
If you are uncertain about how much to use, try adding 1/4 tsp (1. 25 ml) salt and 1/4 tsp (1. 25 ml) ground black pepper.
Proceed to the next step as soon as the butter is melted. Do not allow too much smoking or sizzling to occur after the butter melts. You could also use a medium skillet instead of a small saucepan. Note that this version of beef gravy can be prepared even if you do not cook a roast or other cut of beef. As such, it is perfect for use with mashed potatoes or pre-cooked beef dishes.
Use a heat-resistant flat spatula to stir the chopped onion. Cook the onion for 2 to 3 minutes or until it becomes tender and translucent. Do not let the onion brown or burn.
The combination of butter and flour, or flour and any other fat, is referred to as a roux. This is an essential component of forming a thick gravy or sauce. Make sure that the onion, butter, and flour are thoroughly mixed. There should be no visible clumps of flour remaining.
You could use 3 beef bouillon cubes instead of 3 tsp (15 ml) beef bouillon granules, if desired.
If you cannot pour and whisk simultaneously, alternate back and forth between pouring a little of the liquid in and stirring the liquid into the roux. Try to maintain a smooth consistency as you add the liquid.
Stir the gravy occasionally as it cooks. Do not cover the saucepan.
