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