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Brown Gravy Recipe


Here's the simple, easy to make brown gravy that goes with nearly everything. Serve with rice, mashed potatoes, roast beef, chicken, turkey or whatever.

Ingredients
* 3 tablespoons flour
* 3-4 tablespoons fat, bacon drippings or cooking oil (see directions)
* 2 cups water (more or less - see directions - substitute milk for a richer gravy)
* 2 tablespoons catsup
* Salt to taste
* 1/2 teaspoon black pepper

Directions
If serving with meat:
1. There should be some grease left in the pan the meat was cooked in. If needed, add cooking oil to make about 4 tablespoons of oil in skillet.
2. Heat oil on medium-low heat, stir flour into oil and cook until brown, stirring constantly. You are looking for a smooth, thick brown paste (roux), neither oily or lumpy. Add flour or oil if needed to get a smooth paste (it should be bubbling hot).
3. Add 1 cup water, while stirring. Mixture should be at a slow boil (simmer)
4. Add catsup, salt and pepper.
5. Continue adding water and stirring. You may need more or less of the 2 cups water according to how thick you want the gravy. Generally 1-1/2 cups is about right. Remember that the gravy will thicken more as it cools.
6. When gravy looks right, make a final taste and add more salt/pepper if needed.

If making gravy without meat (for mashed potatoes, rice, etc.)
Follow same steps above except you will start by adding 3-4 tablespoons oil/grease (bacon grease is best) to frying pan. Continue with other steps.

Important: You must get the roux (oil/flour paste) right before adding water (or milk). After adding liquid to roux you can not adjust beyond this point by adding additional flour or oil. If you do, you will ruin the gravy. Additional oil at this point will sit on top of the gravy...very unappetizing. Additional flour will form lumps in the gravy.

Tips:
* If you're gravy is bland, add salt.
* Add flavor by adding 1 cube beef bouillon.
* Really kick up the flavor by adding 1/4 cup chopped onion. Cook onion in the oil before adding flour for roux. Just cook until tender. About 1 minute.





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