I wanted to get some heat-and-serve gravy at the supermarket. The first problem was finding the canned gravy section, since I rarely buy any. Once I found it, I remembered why I stopped buying the stuff. Many are very high in sodium, and most contain white flour and other ingredients that I try to avoid.

So I realized that if I wanted a healthy gravy, I would have to make my own.

I got some beef broth in a box, and some canned mushrooms and canned beans. I put the broth, mushrooms, and beans into a saucepan, and heated them until boiling. Then, in a cup, I mixed some bean starch (you can substitute cornstarch) with water to get a thick but pourable paste. I turned the heat under the broth mixture down to a medium simmer, and stirred in the starch paste. I cooked this, stirring constantly, until I got the consistency of gravy. I added some diced leftover meat, heated the whole thing until hot, and served. This is good over rice, bread, noodles, or just about any mixture of steamed veggies.

Chef Deb’s Good Gravy

The beans help thicken and add protein to this gravy, without needing to add a lot of starchy thickeners.

2 & 1/2 cups beef broth (low-sodium)
2 Tbs cornstarch
1 can mushrooms, drained
1 cup canned beans, drained and mashed

Put 2 cups broth in a saucepan, and heat to boiling.
Turn heat to medium simmer.
Mix cornstarch with remaining 1/2 cup broth (not heated).
Pour cornstarch mixture into simmering broth, stirring constantly.
Cook, stirring constantly, until mixture thickens.
When thickened, add mushrooms and mashed beans, and heat until hot.

For a thinner gravy, stir in more broth.

For a "meaty" gravy, add diced, cooked meat. A great way to use up leftovers!

Serve over rice, noodles, biscuits, bread, veggies, etc.

NOTES

• This recipe also works with chicken broth or vegetable broth.
• Buy broth with the lowest sodium content you can find. As an example, Wal-Mart’s store brand seems to be lower in sodium than any other brand they carry. There may be another brand that is lower, but I have not found it yet. If I do, I will let you know.
• If it turns out that the broth you get is not salty enough, you can always add a little more salt at the table!