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Here's how I learned to make gravy, many years ago. Skim off the fat and dregs (or use a bit of butter) into a skillet. Add a bit of flour (maybe a tablespoon, depending upon how much gravy you're making) and stir over medium heat, until the flour is browned. At this point, the mixture will be a bit crumbly looking. SLOWLY add a bit of the broth, a LITTLE at a time. At first, only about a tablespoon, at a time. STIR the heck out of the mixture, with each little addition of broth. The trick is to not introduce too much liquid, at a time. Don't be in a hurry or you'll have lumps.
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Years ago someone told me if you add salt to your flour before adding to liquid you will never get any lumps and it really works....My old cookbook has this formula for thickness of gravy....Thin - 1 tablespoon per cup...Medium - 2 tablespoons per cup....Thick - 3 tablespoons per cup....We(I) like thick gravy...my son once teased me that my gravy was like mashed potatoes...LOL
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Originally Posted by adamae
(Post 6962839)
For real oomph in beef gravy, I add a little beef boullion granules, especially if there is not much meat juice.
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I usually skim fat off top with a ladle after it's cooled a little. Only way I can do it. I add little water to flour I've sifted. I have an old Tupperware shaker I put the mixture into. When I get ready to pour the mix into the pan of juices I grab the sifter again and pour it through that. Catches the lumps. Once in awhile, I'll make a roux then add water or broth. Today is the first day I'm doing a pork roast in a slow cooker. Been decades and not sure why Ididn't do it sooner. We'll see what happens.
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I do mine pretty much Edie does here's we love a good gravy
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Originally Posted by quilter68
(Post 6963267)
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.
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For pot roast, I put a can of cream of mushroom soup all over it before cooking (spread it like frosting on a cake) - add an envelope of dry onion soup mix, sprinkle over. Seal with alum. foil, bake as usual - Best tasting gravy you ever had!!
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Originally Posted by Edie
(Post 6962932)
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
What degree do you use on your electic fry pan? sounds so good........... |
what about turkey gravey? mine is always lumpy?
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Originally Posted by binkister
(Post 6984305)
what about turkey gravey? mine is always lumpy?
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