Sunday, January 10, 2016

Dry Mixes in a Jar... Beef Gravy Mix

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.
Beef Gravy Mix

Found on lakeareaunitedway

1-1/3 cups instant nonfat milk powder 

3/4 cup instant flour 

3 Tbsp. instant beef bouillon granules 

1/8 tsp. ground thyme 

1/4 tsp. onion powder 

1/8 tsp. ground sage 

1/2 cup butter or margarine 

3 tsp. brown sauce for gravy 

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks.

Note from Granny... I, personally, had never heard of "instant flour" (had to Google it!)... it's a thing! So, if, like me, you never heard of it...
"Instant flour is low-protein flour that has been "pregelatanized" so that it can dissolve quickly and smoothly in liquids, regardless of temperature. It's usually used to to thicken gravies, sauces, and soups, but it's also occasionally used in baking."


  1. What is brown sauce and could I substitute clear gel for the instant flour?

    1. I think you certainly could sub clear gel... brown sauce is traditionally something like the British HP Sauce... I'm sure something like Kitchen Bouquet would work as well. ~~Granny

  2. Sorry I'm so full of questions! How do you reconstitute it- or what amount of mix would make how much gravy when added to how much water?

    1. This recipe was sent to me, honestly I have never used it so am not sure... this would be one to experiment with. ~~Granny

  3. Wonder how it would work leaving out butter and the brown sauce complelely. Then you could just store in a cupboard, right? Adding a little butter when reconstuting. Also curious as to measurements of dry mix to water to make gravy

    1. I agree... I would totally leave out the wet ingredients. Not sure of the ratios, will have to experiment with this one. ~~Granny

  4. I never used enough of the store bought instant flour to keep and store in my kitchen cabinet so have always made my own Instant flour and used as needed. Wonderful substitution compared to store bought and works just as good and it only takes corn starch and flour.
    The recipe has been posted inside my kitchen cabinet door for years now; always handy when needed.

  5. This recipe comes from the More Make-A-Mix Cookery book. The recipe should include that it is prepared with 1 cup cold water to 1/2 cup of the mix, stirred over medium heat until smooth and slightly thickened.


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