Ingredients:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1/2 tsp granulated sugar
  • 1/2 tsp coarse black pepper
  • 1/4 tsp salt

Instructions:

  1. Heat the butter in your skillet over medium heat until it is completely melted and shimmering.
  2. Whisk in the flour steadily for 2-3 minutes. Stir constantly until the mixture bubbles and turns into a pale golden paste.
  3. Slowly pour in the beef broth while whisking vigorously. Do this in small splashes until the sauce is smooth and no clumps remain.
  4. Stir in the diced tomatoes and all the juice from the can.
  5. Reduce the heat to low.
  6. Simmer for 10-12 minutes, stirring every few minutes until the gravy thickens to a velvety consistency.
  7. Stir in the salt, pepper, and sugar during the final 2 minutes of cooking.
  8. Remove from heat immediately once the sauce coats the back of a spoon.