Can anyone tell me how to make gravy?!
Brown gravyWww@FoodAQ@Com
Answers:
BROWN GRAVY
This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth!. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly!. 3 tbsp!. all purpose flour 2 - 2 1/2 c!. broth 1/2 tsp!. black pepper 1/2 tsp!. salt
Strain broth from roast beef (or roast chicken)!. Remove excess fat by adding ice cubes and remove as it hardens!. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned!. Add salt and pepper, stir in broth, and bring to a boil!. Continue stirring while gravy boils 2 to 3 minutes!. If it gets too thick, add a little more broth or water!. Serve hot!.
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This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth!. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly!. 3 tbsp!. all purpose flour 2 - 2 1/2 c!. broth 1/2 tsp!. black pepper 1/2 tsp!. salt
Strain broth from roast beef (or roast chicken)!. Remove excess fat by adding ice cubes and remove as it hardens!. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned!. Add salt and pepper, stir in broth, and bring to a boil!. Continue stirring while gravy boils 2 to 3 minutes!. If it gets too thick, add a little more broth or water!. Serve hot!.
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Old Fashioned Brown Gravy
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons!. Sprinkle the flour over drippings; cook and stir over medium heat until brown!. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water!. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes!. Taste, and season with salt and pepper!.
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Easiest Brown Gravy Ever
1 (10!.75 ounce) can cream of mushroom soup
1 (10!.25 ounce) can beef gravy
1 1/4 cups Marsala wine
1/4 teaspoon kosher salt, or to taste
Whisk together the mushroom soup, beef gravy, and Marsala wine in a saucepan!. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently!. Season to taste with kosher salt before serving!.
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2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons!. Sprinkle the flour over drippings; cook and stir over medium heat until brown!. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water!. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes!. Taste, and season with salt and pepper!.
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Easiest Brown Gravy Ever
1 (10!.75 ounce) can cream of mushroom soup
1 (10!.25 ounce) can beef gravy
1 1/4 cups Marsala wine
1/4 teaspoon kosher salt, or to taste
Whisk together the mushroom soup, beef gravy, and Marsala wine in a saucepan!. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently!. Season to taste with kosher salt before serving!.
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this is how I make mine
1 t!. brown and serve gravy liquid
corn starch
c!. of ice water
stock
salt
pepper
I put the stock in the skillet, make the cup of ice water, then take out the ice cubes, add the corn starch to the cold water, add the brown serve gravy liquid to that mix (about 2/3 drops), add all of this to the hot skillet, and salt and paper to tasteWww@FoodAQ@Com
1 t!. brown and serve gravy liquid
corn starch
c!. of ice water
stock
salt
pepper
I put the stock in the skillet, make the cup of ice water, then take out the ice cubes, add the corn starch to the cold water, add the brown serve gravy liquid to that mix (about 2/3 drops), add all of this to the hot skillet, and salt and paper to tasteWww@FoodAQ@Com
1 Remove the roast from the pan!. Place pan on stove on medium high heat!. Pour off all but 2 Tbsp of the drippings in the pan!.
2 Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about 1/4 cup!. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings
3 Stir with a wire whisk until the gravy begins to thicken!. As it thickens, slowly add water, stock, milk, or cream, or some combination to the pan!. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5)!. You will probably add about 2 cups of liquid all together!. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy!. Season with salt
Making Gravy with Flour
1 Remove the roast from the pan!. Place pan on stove on medium high heat!. Pour off all but 2 Tbsp of the drippings in the pan!.
2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour!. Stir with a wire whisk until the flour has thickened and the gravy is smooth!. Continue to cook slowly to brown the flour, and stir constantly!.
3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat)!. In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups!. Season the gravy with salt and pepper and herbs!.
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SIMPLE BROWN GRAVY
INGREDIENTS
* 1 1/2 cups water
* 3 teaspoons beef bouillon (or 2 Tbl!. pan drippings)
* 1/4 cup all-purpose flour
* 1 onion, chopped
* 1/4 cup butter
DIRECTIONS
Combine water, bouillon, flour, onion and butter in a small saucepan!. Bring to a boil over medium heat and cook until thickened!.
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INGREDIENTS
* 1 1/2 cups water
* 3 teaspoons beef bouillon (or 2 Tbl!. pan drippings)
* 1/4 cup all-purpose flour
* 1 onion, chopped
* 1/4 cup butter
DIRECTIONS
Combine water, bouillon, flour, onion and butter in a small saucepan!. Bring to a boil over medium heat and cook until thickened!.
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when i hear good brown gravy i think of breakfast gravy (sausage gravy)
i start out with bacon grease and add an equal amount of flour, thats your roux!. and keep stirring it over like med-med high heat, until it's nice and brown almost as brown as a crayola brown crayon, then add a couple quarts of water while whisking and then a couple minutes later add a quart or two of milk, then season it up and cook till it's nice and thick then put your cooked sausage in it or just serve plain on biscuitsWww@FoodAQ@Com
i start out with bacon grease and add an equal amount of flour, thats your roux!. and keep stirring it over like med-med high heat, until it's nice and brown almost as brown as a crayola brown crayon, then add a couple quarts of water while whisking and then a couple minutes later add a quart or two of milk, then season it up and cook till it's nice and thick then put your cooked sausage in it or just serve plain on biscuitsWww@FoodAQ@Com
Go to Wal-Mart and buy the packet that says just add water and boil while whisking the crap out of it!. It's the only mistake proof gravy I have ever found!. It also comes in white gravy!.Www@FoodAQ@Com
Equal parts flour and oil, cook on medium high heat until slightly darker than the desired finished product, stirring constantly, dilute with water or broth, salt and pepper to taste!.Www@FoodAQ@Com