Directions: |
Directions:Cook your beef or poultry (prime rib, turkey, etc) in roasting pan (adequate pan depth is required) that can be used for gravy preparation after the meat has been removed for cooling and carving. Place the roasting pan with the drippings directly on the stove and turn up the heat!
Allow the drippings to get hot, then add about 1 to 1 1/2 cups of cold water. Stir the mixture with a flat bladed wooden spatula, scraping the bottom of the pan to loosen any drippings or crumbs. Keep the heat up!
When well blended, add the meat stock, one to two cans or a carton, depending on your stock of choice.
Next, place three "heaping" tasblespoons of flour in your mixing container. Add cold water to almost the top of the container. Close the container and shake vigorously until blended. Now, turn down the heat to medium. Add the flour/water mixture slowly to the hot pan, stirring while adding. Mix and stir till all is blended.
From this point on, you are on your own. Add more stock to add taste, add more water to thin the gravy, add more flour/water mixture to thicken the gravy.
After the first flour/water addition, use only 1-2 heaping tablespoons of flour when adding this ingredient. Remember, as the gravy heats and simmers, the gravy will thicken because of the flour.
Start tasting to determine if you need to add some liquid, stock or thinning.
Add moderate amount of salt and pepper, as it is best to let your guests make the final seasoning choices.
Make more gravy than you think you will need. If you make it right, your guests will flood their plate with gravy and you do not want to disappoint them if you run out of this fabulous meal accoutrement. |
Personal
Notes: |
Personal
Notes: Evelyn was known for delivering fabulous gravy with beef and turkey. Practice will make for an enriching dinner experience.
During meat carving, ladle out the juices and add it to the gravy. In addition, small meat scraps can also be added to the gravy to increase the gastronomic experience.
Extra gravy can be saved for the next morning breakfast of "biscuits and gravy".
Oh..., if our doctors only knew!
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This recipe for Brown Gravy is from