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Thread: Canned or jarred gravy

  1. #1
    Junior Member
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    I posted the following in the Recipe section but have not received a reply so I thought I would post it here thinking more people come to this section.

    I have several good recipes that call for a can or a jar of gravy (mostly beef gravy). I do not care for any of the brands of gravy I have tried and in my opinion it adversely affects the outcome of the casserole I am using it in. Do any of you have a favorite brand of beef gravy or do you know of any tricks to make it taste better or more homemade? Any help will be greatly appreciated.

  2. #2
    Super Member amandasgramma's Avatar
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    no --- I make my own. Even when a recipe calls for a can, I generally use a can of beef stock and heat it on the stove. I then add a mixture of cornstarch and water....the usual for making gravy and season to taste. If I have leftover drippings from something I've cooked recently, I'll toss those in.

  3. #3
    Super Member earthwalker's Avatar
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    I am guessing you are making casseroles? Here we use a good strong beef stock (homemade is best), this is the European method...oh and a good slug of red wine. If using white meat in the casserole, we would use chicken stock and then a good slug of white wine.

  4. #4
    Super Member Lisa_wanna_b_quilter's Avatar
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    I hate canned gravy. At least all the ones I've tried. If a recipe calls for it, I will use beef stock and corn starch or cream of mushroom soup diluted enough to suit me.

  5. #5
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    Quote Originally Posted by amandasgramma
    no --- I make my own. Even when a recipe calls for a can, I generally use a can of beef stock and heat it on the stove. I then add a mixture of cornstarch and water....the usual for making gravy and season to taste. If I have leftover drippings from something I've cooked recently, I'll toss those in.
    I second this one but if you are in a pinch Pioneer Gravy mix rocks and makes 2 cups of gravy.

    Billy

  6. #6
    Super Member MissTreated's Avatar
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    I can't imagine why anyone would use canned gravy when gravy is so easy and fast to make from scratch. All the processed ones, whether they be in a jar, can or package taste metallic to me.

    I think if the casserole was somthing I made more frequently than other dishes, I would make gravy and freeze it for use at a later date. After Thanksgiving, for example, if I had stuff to make more gravy, that would be a good time to bag some up in the quantity your recipe calls for.

    M

  7. #7
    Moderator tlrnhi's Avatar
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    I always bag up leftover gravy and freeze it. I can't stand package or jar/canned stuff.

  8. #8
    Super Member charismah's Avatar
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    I am not sure that I have ever tried jar gravy? Didn't even know they sold it....I eat the powder stuff...especially when I am trying to cut calories...otherwise I make my own. I also freeze it ...when we have extra..freezes nicely. :D

  9. #9
    Super Member Quilt4u's Avatar
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    Home made for me.

  10. #10
    Rose Hall's Avatar
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    ya'll are making me hungry! all of you can cook for me ANYTIME.

    Rose Hall

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