Recipes: Corned Beef & Gravy

Vickie’s Corned Beef & Gravy

A quick and easy meal that pleases the pallet and sticks to the ribs. My boys love this dish and it’s always a fall and winter time favorite. It’s especially good after a cold day of sledding!

I like it because it’s quick and easy to make. Not to mention, it’s one of the cheapest meals to make when you’re weekly budget is already a little stretched.

Preparation & Cook Time: 30 minutes
Serves: 4


  • ¼ tblsn of butter or margarine
  • 1 lbs Corned Beef from the deli
  • ¼ c all purpose flour
  • 2 c of milk (we use 2% milk)
  • Black pepper to taste
  • DO NOT add salt. You’ll have enough salt from the corned beef
  • Buttered Toast


  • In a large skillet, melt the butter over medium heat. Don’t let it burn.
  • Cut or tear the corned beef into bite sized pieces. Add it to the butter.
  • Add the flour and pepper, mix until the butter has been soaked up in the flour.
  • Add the milk and mix thoroughly.
  • Allow the mix to boil, stirring constantly until thick.
  • While you’re waiting for the gravy to boil, fix your buttered toast.
  • Thickness is up to you.
    If it’s too thick, add a little more milk (1/4 cup at time).
    If it’s too thin, add flour (1 tspn at a time).


  • Serve Hot.
  • You can have this corned beef gravy plain in a bowl, over dinner rolls or buttered toast.
  • Serve with Green Beans, Sweet Corn, Glazed Carrots or whatever your favorite veggie side dish may be.


  • Consider sauteing chopped onions, carrot slices or broccoli pieces with the corned beef to add a veggie flair.



© 1997-2018 Springwolf, D.D., Ph.D., Springwolf's Kosmos. All Rights Reserved.
© 1997-2019 Springwolf, D.D., Ph.D., Springwolf’s Creations. All Rights Reserved.

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