Know what’s on your plate
Beef gravy
Calories & nutrition facts
canned, ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 53 kcal —
- Protein 3.8 g 8%
- Carbohydrate 4.4 g 2%
- Fat 2.4 g 3%
- Saturated fat 1.2 g 6%
- Fibre 0.4 g 1%
- Sugars 0.2 g —
- Sodium 633 mg 28%
- Cholesterol 3 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.02 mg 0%
- Vitamin K 0.1 µg 0%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.66 mg 4%
- Pantothenic acid (B5) 0.02 mg 0%
- Vitamin B6 0.01 mg 1%
- Folate (B9) 2 µg 1%
- Vitamin B12 0.1 µg 4%
- Choline 6.3 mg 1%
Minerals
- Calcium 6 mg 0%
- Iron 0.7 mg 4%
- Magnesium 2 mg 0%
- Phosphorus 30 mg 2%
- Potassium 81 mg 2%
- Zinc 1 mg 9%
- Copper 0.1 mg 11%
- Manganese 0.2 mg 9%
- Selenium 1 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 53 | 3.8 g | 4.4 g | 2.4 g |
| 1 × cup | 233 g | 123 | 8.7 g | 10 g | 5.5 g |
| 1 × can | 291 g | 154 | 11 g | 13 g | 6.9 g |
| 2 × cup | 466 g | 247 | 18 g | 21 g | 11 g |
| ½ × cup | 116.5 g | 62 | 4.4 g | 5.1 g | 2.7 g |
| 3 × cup | 699 g | 370 | 26 g | 31 g | 17 g |
| 4 × cup | 932 g | 494 | 35 g | 41 g | 22 g |
Similar foods
- Instant beef gravydry369 kcal / 100 g
- Savory beef gravyheinz home style39 kcal / 100 g
- Turkey gravycanned, ready-to-serve51 kcal / 100 g
- Chicken gravycanned or bottled, ready-to-serve48 kcal / 100 g
- Beef broth soupcubed, dry170 kcal / 100 g
- Beef broth or bouillon soupcanned, ready-to-serve7 kcal / 100 g
- Au jus gravycanned16 kcal / 100 g
- Chunky beef soupcanned, ready-to-serve66 kcal / 100 g
- Vegetable beef soupmicrowavable, ready-to-serve, single brand44 kcal / 100 g
- Gravyunspecified type, dry344 kcal / 100 g
Questions about Beef gravy
How do you make beef gravy from roasting-pan juices?
Pour off excess fat, then stir plain flour into the remaining fat over a medium heat for 1–2 minutes. Gradually whisk in hot beef stock and any resting juices, scraping up the browned bits, then simmer for 3–5 minutes until glossy and thickened.
How do you stop beef gravy going lumpy?
Take the pan off the heat and whisk cold water or stock into the flour to make a smooth paste before adding it to hot liquid. If lumps have already formed, pour the gravy through a fine sieve.
How long should you simmer beef gravy to thicken it?
Simmer it gently for about 3–5 minutes after adding the stock, stirring often; it thickens further as it cools. If it is too thin, simmer for a little longer or whisk in a small amount of flour mixed with cold water.
What do you serve beef gravy with?
It is a classic with roast beef, Yorkshire pudding and roast potatoes, and is also served with bangers and mash or steak pie. Pour it over just before serving so crisp pastry and potatoes do not turn soggy.
Can you freeze beef gravy?
Yes. Cool it promptly, transfer it to a sealed, freezer-safe container and freeze for up to 3 months. Thaw it in the fridge, then reheat gently in a saucepan, whisking until piping hot.
What can you use instead of beef gravy?
For a similar savoury sauce, use beef stock thickened with a little flour or cornflour; add browned onion or meat drippings for a deeper flavour. Chicken or vegetable gravy works when you want a milder, meat-free alternative.
How much beef gravy should you serve per person?
Allow roughly 60–90 g per person for a roast dinner, especially if you are pouring it over Yorkshire pudding and potatoes. Serve extra in a warmed jug so people can add more at the table.
Source: USDA FoodData Central 171564 · per 100 g · carbohydrate per EU label, fibre excluded
