This Hawaiian brown gravy is inspired by the popular dish known as Loco Moco. This simple gravy is full of rich flavor and is quick and simple to make.
Pour beef broth into an unheated sauce pan. Add cornstarch and stir with a whisk until completely blended and lump free.
Add soy sauce, ketchup, sugar, Worcestershire sauce, and garlic powder (if using) to the pan and stir ingredients together over medium heat. Bring mixture to a low boil (you can increase to medium-high heat, just don't let it burn) while stirring constantly. Reduce to low heat until thickened, about 3-4 minutes.
Add salt and pepper to taste.
With pan drippings:
Mix gravy ingredients together in a large mixing bowl until lump free.
Remove cooked meat from pan and drain off fat if it's excessive. If you're making beef patties, you'll have just enough fat, but that will depend on your cut. You can also drain all the fat off and just leave the little bits left behind.
Pour gravy ingredients into the skillet and bring to a low boil, stirring constantly, Reduce heat and continue to cook, stirring occasionally until thickened, about 2-3 minutes.
Notes
Leftover gravy should be refrigerated in airtight containers for 3 or 4 days.
Use a freezer-safe container for longer storage. Gravy can be frozen for up to six months.
To reheat: Add cold gravy to a cold pan. Break up the gravy as you slowly heat it over medium low and heat it through. It's okay to add a bit more water or broth if it's too thick.
Let frozen gravy thaw in the refrigerator before reheating.
If using a microwave, it's best to heat in 20 second increments at 50% power.