Brown Gravy with Meatballs

 

Brown gravy is one of my absolute favorites. Here is how you REALLY make it. 

Makes 3 cups.

To make it go farther, see note at bottom before making.

Ingredients:

• 3 pounds ground beef (I like 93/7)
• 1/2 stick of butter (unsalted)
• 1 tbsp tomato paste
• 1 tsp garlic powder 
• 2 tsp onion powder 
• 1/2 tsp black pepper 
• 1/2 tsp salt
• 3 tbsp soy sauce (lower sodium)
• 2 tbsp corn starch
• 16 ounces water

Directions:

1. First we have to make the meatballs, in order to have drippings to make the gravy. 
2. I like to buy the square ground beef, that way it's easier to portion. 
3. Cut each square in half, lengthwise and crosswise. 
4. Then cut each half in half, lengthwise and crosswise.
5. This will leave you with 16 one-ounce pieces.
6. Form each 1-ounce square into a ball, and toss it into an oven-safe 13x9'' casserole dish.
7. Repeat with 2 other pounds of beef.
8. Bake at 350 degrees Fahrenheit for 1 hour. 
9. Turn off oven, if necessary (mine shuts off automatically), and leave them in the oven for 30 more minutes.
10. Transfer meatballs to a storage container, and pour drippings into a large skillet (like The Always Pan).
11. Add butter, and remaining ingredients except for water and corn starch. 
12. Bring to a boil over medium low heat.
13. In a separate container, add cornstarch and 1 cup of water. Stir well.
14. Pour cornstarch slurry into gravy, and stir until thickened.
15. Add remaining 1 cup of water. 
16. Bring back up to a low boil, stirring regularly. 
17. Serve over meatballs and mashed potatoes.

Makes 3 cups. You can make it go farther by adding 1 more cup of water with 1 more tablespoon of cornstarch. Add 1/2 of all additional ingredients except beef drippings.