Anybody know how to make that delicious brown gravy you get in restaurants over your potatoes.?!


Question: Usually served with beef. I really love it. Have not been able to find a recipe like it.


Answers: Usually served with beef. I really love it. Have not been able to find a recipe like it.

After you roast or braise your beef, just thicken the juice with cornstarch in a little water and add salt and pepper. It's best if your juices are dark rich brown.

I'm a former waitress and for the most part, restaurant ingredients like gravy are pre-packaged. I would be willing to bet that the brown gravy comes from a bag that you mix with water-either that or a can. Very rarely is it homemade.

Use a little of the meat juice, a splip of red wine, some seasoning and herbs.

It is basically drippings with butter, flour and stock

Make a roast - beef, chicken or turkey and keep the drippings from the roasting pan. Melt some butter and add a few tablespoons of drippings to it. Then add 2 tablespoons of flour. Stir it well and add the corresponding stock a little at a time till you get the consistency you want.

You can also add other flavors like a little red wine or other herbs.

1/2 cup fat from beef and margarine
2/3 cup flour
4 cups beef stock
beef drippings
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Tabasco sauce
salt -- to taste

Gravy: Add beef stock, drippings, and seasonings. Stir until gravy thickens to right consistency. Season to taste. Strain through a sieve to improve texture.

Makes 1 quart.

Brown Gravy

1/2 c Fat from beef or margarine
2/3 c Flour
4 c Beef stock
1 ts Worcestershire sauce
1 ts Black pepper
1 ts Tabasco sauce
Salt; to taste

Instructions:
Roux: Use fat from cooked roast beef. If insufficient or unavailable, use
margarine to make 1/2 cup total. Cook flour and fat or margarine slowly in
a heavy skillet, stirring constantly to avoid burning. Cook until medium
brown.

Gravy: Add beef stock, drippings, and seasonings. Stir until gravy thickens
to right consistency. Season to taste. Strain through a sieve to improve
texture.





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