"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gravy-Minnie's Tips and Method Recipe

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This recipe for Gravy-Minnie's Tips and Method, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Martinson
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1-2 large white or yellow Onions
Roasting meat: Beef, Pork, Chicken. or Turkey

Directions:
Directions:
Place 1/2 inch slices from a large onion that are broken into rings under any type of roasting meat. The layer of onion rings act as a grate under the meat. Adds great brown color and flavor to the gravy and reduces the fat needed to make the gravy. The onion usually disappears as cooked. If not, rinse onions a little to get all the flavor and take out. Thicken the gravy as you prefer and add salt/pepper. Works well with beef, pork, chicken, and turkey. You will never need to add artificial colors or flavors again.

Personal Notes:
Personal Notes:
Grandma Martinson made gravy so good that family members would skip the meat and just eat mashed potatoes or buns with gravy.

 

 

 

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