Brown Gravy USDA Recipe for Schools

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1.50 from 2 votes

Our smooth and flavorful Brown Gravy recipe is made from a combination of whole-wheat flour, beef broth, and spices.

Keyword: Schools

Age Group: Ages 6-18

Serving Size: 50-100

Program Meal Type: Lunch, Supper

Conventional Meal Category: Sauce/Gravy/Salsa

Meal Service Temperature: Hot

Cooking Method: Boil

50 Servings

Calories: 11

Ingredients

50 Servings

Weight

2 oz Margarine, trans-fat free
13 oz *Fresh onions, diced
- - Flour, whole-wheat
- - Onion powder
- - Black or white pepper, ground
- - Beef broth, low-sodium
- - Variation 1 (turkey gravy):
- - Variation 2 (cream gravy): Low-fat (1%) milk

Measure

¹⁄4 cup Margarine, trans-fat free
2¹⁄2 cups *Fresh onions, diced
¹⁄4 cup 3 Tbsp 1¹⁄2 tsp Flour, whole-wheat
1 tsp Onion powder
¹⁄4 tsp Black or white pepper, ground
1 qt ¹⁄2 cup Beef broth, low-sodium
1 qt 1 cup Variation 1 (turkey gravy):
1 qt 1 cup Variation 2 (cream gravy): Low-fat (1%) milk

100 Servings

Weight

4 oz Margarine, trans-fat free
1 lb 10 oz *Fresh onions, diced
3 oz Flour, whole-wheat
- - Onion powder
- - Black or white pepper, ground
- - Beef broth, low-sodium
- - Variation 1 (turkey gravy):
- - Variation 2 (cream gravy): Low-fat (1%) milk

Measure

¹⁄2 cup Margarine, trans-fat free
1 qt 1 cup *Fresh onions, diced
³⁄4 cup 3 Tbsp Flour, whole-wheat
2 tsp Onion powder
¹⁄2 tsp Black or white pepper, ground
2 qt 1 cup Beef broth, low-sodium
2 qt 2 cups Variation 1 (turkey gravy):
2 qt 2 cups Variation 2 (cream gravy): Low-fat (1%) milk

-

50 Servings

Weight

2 oz Margarine, trans-fat free
13 oz *Fresh onions, diced
- - Flour, whole-wheat
- - Onion powder
- - Black or white pepper, ground
- - Beef broth, low-sodium
- - Variation 1 (turkey gravy):
- - Variation 2 (cream gravy): Low-fat (1%) milk

Measure

¹⁄4 cup Margarine, trans-fat free
2¹⁄2 cups *Fresh onions, diced
¹⁄4 cup 3 Tbsp 1¹⁄2 tsp Flour, whole-wheat
1 tsp Onion powder
¹⁄4 tsp Black or white pepper, ground
1 qt ¹⁄2 cup Beef broth, low-sodium
1 qt 1 cup Variation 1 (turkey gravy):
1 qt 1 cup Variation 2 (cream gravy): Low-fat (1%) milk

100 Servings

Weight

4 oz Margarine, trans-fat free
1 lb 10 oz *Fresh onions, diced
3 oz Flour, whole-wheat
- - Onion powder
- - Black or white pepper, ground
- - Beef broth, low-sodium
- - Variation 1 (turkey gravy):
- - Variation 2 (cream gravy): Low-fat (1%) milk

Measure

¹⁄2 cup Margarine, trans-fat free
1 qt 1 cup *Fresh onions, diced
³⁄4 cup 3 Tbsp Flour, whole-wheat
2 tsp Onion powder
¹⁄2 tsp Black or white pepper, ground
2 qt 1 cup Beef broth, low-sodium
2 qt 2 cups Variation 1 (turkey gravy):
2 qt 2 cups Variation 2 (cream gravy): Low-fat (1%) milk

Instructions

Melt margarine in a large stock pot. Heat uncovered over medium–high heat for 1–2 minutes or until margarine begins to smoke.
Add onions. Cook uncovered over medium–high heat for 10–15 minutes until onions are a dark, caramel color. Stir occasionally. Reduce heat to medium.
Add flour, onion powder, and pepper. Heat uncovered over medium heat for 1–2 minutes until flour begins to brown, stirring constantly.
Add broth. Heat uncovered over medium heat for 2 minutes, stirring constantly with a whisk to avoid lumping.
Scrape bottom of stock pot to avoid burning and to release particles into the gravy for flavor.
Simmer uncovered over medium heat for 5–10 minutes. Stir well.
Remove from heat. Purée ingredients in stock pot with a bermixer for 1–2 minutes until mixture has a smooth consistency.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Pour 2 cups (about 1 lb) brown gravy into a steam table pan (12″ x 20″ x 2¹⁄2″).
For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
Critical Control Point: Hold for hot service at 135 °F or higher.
Portion with ¹⁄2 fl oz ladle (1 Tbsp).
Variation 1 (Turkey Gravy):
For step 1, heat margarine for 30 seconds to 1 minute uncovered over medium–high heat in a large stock pot.
For step 2, add onions. Cook uncovered over medium–high heat for 5–8 minutes until onions are a light, caramel color.
For step 3, proceed with recipe directions.
For step 4, replace beef broth, low-sodium with turkey broth, low-sodium. Proceed with recipe directions for remaining steps.
OR
Variation 2 (Cream Gravy):
For step 1, as soon as margarine melts, add onions.
For step 2, allow onions to sweat for 1–2 minutes. Do not allow any browning.
For step 3, heat ingredients for 30 seconds to avoid browning.
For step 4, replace broth with half of the milk. After heating, add remaining milk. Stir well, and proceed to step 5.
For step 6, simmer for 1–2 minutes. Proceed with recipe directions.

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service.

Nutrition