Go Back  Quiltingboard Forums > Recipes
Gravies >

Gravies

Gravies

Old 11-09-2014, 12:30 PM
  #1  
Super Member
Thread Starter
 
Join Date: Feb 2007
Location: Illinois
Posts: 1,949
Default Gravies

I always seem to not make a very good gravy. I am making a pot roast and want to use the juices
from it. How do I make it good with out failing? I have a little beef broth left over after putting some
in with the meat and vegs.
quilterj is offline  
Old 11-09-2014, 01:09 PM
  #2  
Power Poster
 
Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,066
Default

I can only say how I do it. I take my meat juices and skim the surface to remove any fat. I put the meat juices in a saucepan and save about 1/2 a cup out in a separate dish. If the 1/2 cup is still hot I add an ice cube to cool it. I mix about 1 tbsp. flour with 1 tbsp. corn starch together with salt and pepper. Make sure all the lumps are out of the dry mixture and whisk it into the cool meat juices. (The amount of flour/corn starch will vary depending on how much gravy you are making.)
Heat up the meat juices in the saucepan and whisk in the 1/2 cup mixture, stirring until it thickens.
Tartan is offline  
Old 11-09-2014, 01:59 PM
  #3  
Super Member
 
Join Date: Dec 2010
Location: Norfolk, VA
Posts: 5,397
Default

easiest way, make a paste out of butter and flour, make sure there are no lumps, stir it into the simmering juices, let it cook over low heat a few minutes to get the raw flour taste cooked out of it. That's it.
romanojg is offline  
Old 11-09-2014, 02:55 PM
  #4  
Super Member
 
Join Date: Aug 2009
Location: The middle of an IL cornfield
Posts: 7,014
Default

I do it pretty much like Tartan. Be sure to add your flour and/or corn starch to cool liquid. You get wicked lumps if you dump it in hot liquid. Personal experience speaking here.
Lisa_wanna_b_quilter is offline  
Old 11-09-2014, 07:13 PM
  #5  
Senior Member
 
Join Date: Feb 2011
Location: Kentucky Wildcat Country Go Big Blue
Posts: 820
Default

I do pretty much like Tartan except I stir my flour into cold water and make a paste,) its easier to get the lumps out that way ), then I thin it down a bit with cold water and stir it into the simmering broth and cook a few minutes until it thickens. My son love it so much, he always said he believed he could just drink it.
sassy granny is offline  
Old 11-09-2014, 10:35 PM
  #6  
Senior Member
 
Join Date: Dec 2012
Location: Arkansas
Posts: 559
Default

For real oomph in beef gravy, I add a little beef boullion granules, especially if there is not much meat juice.
adamae is offline  
Old 11-10-2014, 03:42 AM
  #7  
Super Member
 
Edie's Avatar
 
Join Date: Sep 2009
Location: St. Paul, Minnesota
Posts: 2,617
Default

When I cook a pot roast, I cook it in an electric frying pan. I put in a chub of butter (1/4 lb), melt it and add the roast, brown on both sides real well. The butter is, at this point, turning a nice brown. I add Swanson's low salt beef broth, maybe a couple of cans, put the roast on low and let it cook all day. Then I mix my cornstarch and water, add that to the pot roast, bring the juice to a boil (otherwise you have a lousy tasting gravy) and stir til thickened. Then put the roast back in and let it do its thing and at this point you can add your potatoes, carrots, celery, onion and kick back and relax. Dinner will be done and so will the gravy. That's the way I have made it for over 54 years. Good one pot meal. In the summer when it is hot outside, I cook it on the table on the patio, smells up the whole neighborhood and it smells sooooo good! But now, you can smell up the house - we are right at this moment in the throes of our first Minnesota snow storm. Yucchhhhhh! Think I'll fix me a nice pot roast. Innard-warmer so to speak. Edie
Edie is offline  
Old 11-10-2014, 04:45 AM
  #8  
Super Member
 
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
Default

Edie...yum, yum. I like working with cornstarch, no lumps...for me anyway..
Geri B is offline  
Old 11-10-2014, 08:33 AM
  #9  
Junior Member
 
Join Date: Nov 2012
Posts: 152
Default

I fit is a roast of some sort I take out all but 2 T of fat, put itt on top of the stove and sprinkle about 3 T of flour and let boil for a minute or two scraping up the bits on the bottom. I then add some wine, broth and seasonings and cook for another couple of minutes. Yum!
Quilt Lover Grandma is offline  
Old 11-10-2014, 09:02 AM
  #10  
Super Member
 
Join Date: Nov 2009
Location: Pennsylvania
Posts: 2,694
Default

For any kind of gravey I put the flour into a small jar on top of the cold water and SHAKE! No lumps and slowly add to hot broth.
quilter68 is offline  
Related Topics
Thread
Thread Starter
Forum
Replies
Last Post
tropit
Recipes
4
12-22-2017 02:23 PM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


FREE Quilting Newsletter