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Gravy Recipe

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This recipe for Gravy is from AUNT RITA'S FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PAN GRAVY:

Natural Pan Drippings from roasts, steaks, chops, etc./fat & juice, 2 T. all-purpose Flour, 1 C. Meat juices or broth, 1/4 tsp. Salt & 1/8 tsp. Pepper.

Pour off all but 2 T. pan drippings from pan. Add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add meat juice: cook over med. heat, until thickened & bubbly. Stir in salt & pepper. (1 Cup).
Directions:
Directions:
CREAM GRAVY:

1/4 c. Pan Drippings from Chicken. 1/4 C. all-purpose Flour, 2 1/2-3 C. hot Milk, 1/2 tsp. Salt, 1/4 tsp. Pepper.

Pour off all except 1/4 C. drippings from skillet in which chicken was fried; place skillet over medium heat. Add flour & stir until browned. Gradually add hot milk; cook, stirring constantly, until thickened & bubbly. Stir in salt & pepper. Serve hot. ( 2 3/4 Cups).
Personal Notes:
Personal Notes:
When making gravy, put some warm broth & flour in cup, stir/mash until smooth, add slowly to hot grease, pouring liquid to wanted consistancy. That will keep it from lumping. Strain, if you like smooth gravy.

 

 

 

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