Meat with gravy, NS as to type of meat,
Common food
This is a classic comfort food staple: tender chunks of meat, often beef or pork, simmered until succulent and served in a rich, savory gravy. The texture is typically soft and yielding, with the gravy providing a velvety, umami-packed coating. Nutritionally, it's a protein powerhouse with minimal carbohydrates, making it a satisfying, low-carb main component.
💚 Why it's loved
People adore it for its deep, savory flavor and hearty texture that feels like a warm hug on a plate. Its versatility allows it to be the star of countless dishes, from simple weeknight dinners to holiday feasts, deeply embedded in many culinary traditions.
⚠️ Watch-outs & how to enjoy it better
The primary concern is often the high sodium content in commercial gravies, which can be problematic for blood pressure. The fat content, while flavorful, adds calories. To counteract, choose low-sodium broth for homemade gravy and pair the dish with a large portion of non-starchy vegetables like steamed broccoli or a fresh salad to add fiber and volume.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates and sugar, suitable for low-carb diets.
- Provides essential minerals like iron and zinc from the meat.
- The fat content contributes to satiety and flavor.
- Can be a comforting, nutrient-dense meal when paired with vegetables.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'gravy' likely derives from the French word 'gré,' meaning 'pleasing' or 'agreeable,' reflecting its role in enhancing a dish's flavor.
Full nutrition (scales with serving)
| Water | 68.4 g |
| Energy | 156 kcal |
| Protein | 21.6 g |
| Total lipid (fat) | 7.0 g |
| Carbohydrate, by difference | 1.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.09 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 140 mg |
| Potassium, K | 188 mg |
| Sodium, Na | 360 mg |
| Zinc, Zn | 3.6 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 22.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.13 mg |
| Niacin | 3.8 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 82.4 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.33 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.2 ug |
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.19 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 0.72 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.30 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.38 g |
| PUFA 18:2 | 0.28 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 64.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is this dish keto-friendly?
Yes, it is very low in carbs (1.58g per 100g), making it suitable for ketogenic diets, provided the gravy is made without added sugars or flour thickeners.
Can I make it with leaner meat?
Absolutely. Using lean cuts like beef eye of round or pork tenderloin will significantly reduce the fat content while maintaining the protein.
How do I reduce the sodium?
The best method is to prepare it from scratch using low-sodium broth and seasoning with herbs, garlic, and black pepper instead of relying on pre-made gravy mixes.