Ok.....gravy....how do u make it.?!
Ok.....gravy....how do u make it.?
i'm talking about the gravy for chips and gravy. what type of gravy is it? i love chips and gravy, and i want to make it for my wife. help me please!
Additional Details16 hours ago
i can't buy it anywhere around here....that's why i'm asking this question! if i could buy it, i would!
Answers: 16 hours ago
i can't buy it anywhere around here....that's why i'm asking this question! if i could buy it, i would! To make a nice flavorfull brown gravy, you'll need some rendered fat and broth from cooked beef. So, roast a nice chunk of beef, and when it's done, strain the broth that's left in the bottom of the roasting pan.
Remove the excess fat by adding ice cubes and remove the fat as it hardens. Take 3 tablespoons of that fat and put it in a skillet with 3 tablespoons flour and stir it over medium heat until browned.
Add salt and pepper to taste, and stir in 2 to 2 1/2 cups of the beef broth, and bring it to a boil. Continue stirring while the gravy boils for 2 to 3 minutes. Use more or less broth depending on how thick you want the gravy.
If you don't want to go to the trouble of roasting a chunk of beef, try using 3 tablespoons of bacon fat drippings and canned beef broth. just buy it its so much easyier buy some gravy down at the shops all you do is boil the kettle add water and stir until its the right thickness Gravox!!!!
Though it may only be available in Australia.
www.gravox.com.au The only gravy , that I know is homemade gravy for mashed potatoes and meats. You take a cup of flour, put it in a frying pan, and a little water(depending how thick ;you want it) Let it cook and stir it. If you have no plan drippings you can do the following:
All-Purpose Gravy
This gravy can be served with almost any type of meat or poultry or with mashed potatoes. If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.
Makes 2 cups
1 small carrot , peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small rib celery , chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small onion , chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
Table salt and ground black pepper
1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.