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Pan Gravy Recipe

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This recipe for Pan Gravy, by , is from Winter Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Della Winter Rone
Added: Saturday, January 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For each cup of gravy:
2 tablespoons drippings, fat and juices of cooked meat
2 tablespoons flour (for clear gravy, use cornstarch)
1 cup liquid (broth or water)
Salt and pepper

Directions:
Directions:
Pour drippings from pan into bowl, leaving browned bits in pan. Return 2 tablespoons drippings to pan. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in liquid and heat to boiling, stirring constantly. Boil and stir one minute. If desired, add 1/4 teaspoon brown bouquet sauce. Season with salt and pepper.

Personal Notes:
Personal Notes:
Made from drippings left in pan by steaks, chops or roasts. Measure accurately; too little fat makes gravy lumpy and not enough flour makes gravy greasy. If you need more gravy than you have drippings for, add a package of brown gravy mix and 1 cup of water.

 

 

 

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