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If you like beautiful brown gravy you will love this receipe. Use all purpose flour or self rising it does not matter. In a small sauce pan measure out the amount of flour you will need and turn the burner on low. (Keep a close eye on it not to burn!) Stir constantly until flour has a nice light to medium brown color. I like to sift it to ensure no lumps.
Pour the flour into a large measuring bowl, add very hot water and stir making sure there are no lumps. You will find that it smells like chocolate. Pour the mixture into your meat essence, and season to taste.
You will have really dark brown gravy that your whole family will love, and you did not get it from a can. Enjoy!
I am a southern cook and I make white gravy with evaporated milk that is delicious; I make a roux of flour and oil or pan drippings, stir with whisk until cooked for about 2-3 minutes or light brown; add evaporated milk (1 can) and water until consistency is to your liking. Serve over hot biscuits, rice, mashed potatoes or meat.
By Kathleen W. from Dothan, AL
I have a hubby who loves hamburger, he would eat it every meal if I let him. Besides the regular burger on a bun, this is one of his favorite recipes.
Remove the patties. Mix 1/3 cup water with the flour and stir into pan to make gravy. Return patties to pan
By Pico from St. Paul
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I learned how to make homemade gravy from my Mom & Grandmother, and their gravy is what made the "Dinner." Whatever meat you have roasted, braised, browned and has some residue or drippings can be a base for gravy.
When you roast meats and use onions, celery, garlic and carrots to enhance the flavor, be sure to save all those veggies for when you make gravy. Just push them through a sieve and after defatting the pan juices, add those "pureed" veggies back to the natural meat juices (au jus).
Very often, you will not need to add flour or corn starch to thicken the gravy. It will be thick enough with just the addition of the veggies. What a wonderful flavor it will have, too, especially if those veggies have a little caramelization going on with them. You will not be adding more calories either which is another plus for all of us.
By Pookarina from Boca Raton, FL
Also a way to get veggies into the kids that don't want to eat them.
When making a roast, place dry onion soup mix in the bottom of your roaster pan. After removing the roast, add 1 can of mushroom soup and you will have a good brown gravy.
I took your advice one step further. I have been adding onion soup mix to my roasts and soups for years , but I didn't think of the mushroom soup untill I was making my turkey soup and read your tip. I added it to my turkey broth and a handful of dry soup vegitables it, turned out great.
the dry soup is beans, barley .rice . peas,etc comes in a package thanks again. I even froze some for when it is really cold and I need a quick soup. Susan