What is an easy way to make brown gravy? Only serious answers!?

Answer 1

I make brown gravy by straining the drippings & broth from a roast into a bowl through a sheet of cheese cloth. Set aside. In a cup of hot water add a packett of powdered beef boullion & stir. Add the liquid boullion mix to your strained beef broth. Mix well and add a tablespoon at a time of gravy flour. Stir on low heat. Keep adding the flour until you see your desired texture. Mix until smooth then remove from heat. Add a dash or two of browning sauce (i.e. Gravy Master) for color. Happy Thanksgiving. Enjoy!

Answer 2

Brown a 1/2 cup of flour in a large skillet, no oil, keep stiring so it doesnt burn
Add a 1/2 cup of butter and stir until melted, and the flour, and butter are combined, making a roux (pronounced roo, or rue)
Add 2 to 3 cups of beef broth (or2 to 3 cans)
salt and pepper to taste (youll need quite a bit of salt, perhaps up to a 1/4 cup, but add it a little at a time, so not to over-salt)
Use a whisk gently to stir the gravy
Because of the roux, the gravy will continue to thicken, as it cooks
You may need to add more liquid, juices from a turkey, chicken, or pot roast is great to add if you have it, if not more broth, or water if fine.
You should not have any lumps, because the roux should be smooth before adding the broth, and whisking instead of stiring with a spoon.
Taste it until to your desired flavor, it should only take a 1/2 hour at the most to cook.
Good cooking!

Answer 3

Brown up some onions in the meat drippings.( Pour off all but a couple of tablespoons of the fat.) When they are brown, sprinkle in a couple of tablespoons of flour, stirring as it cooks & turns into a sort of paste. Pour in a cup or so of canned broth, chicken or beef, depending on what you've made. Continue stirring as it thickens. Too thick? Add more broth. The most important step is to taste and adjust the seasonings. Some canned broths are quite salty so don't oversalt. You can use pepper, Worchestershire sauce, or dried herbs for flavor...a little poultry seasoning for chicken gravy, maybe some canned mushrooms for a beef sauce. You're going to impress the heck out of them!

Answer 4

Brown gravy is best if it comes from a good piece of beef.
I brown a thick steak or roast on top of the stove then bake it in the oven until tender. Take the meat out of the pot and add about 2 cups of water and 1 Knorr beef bouillon cube to pot and simmer for a few minutes, then add a slurry of 1-2 Tsps flour to 1-2 Tsps water, stir until thick.

Answer 5

I promis this is the best recipe you will ever eat. After cooking your meat in a skillet or pan, put about 1-2 table spoons of butter or margine in you pan on medium high heat. Next, add flour a tablespoon at a time untill it becomes clumpy or balls up. Next, add two beef bullion cubes and add milk slowly while stiring constantly. Let the milk reduce slowly while stiring then add more if needed. The ammount of flower and butter mixture (rue) you make the more gravy you will have. Also, the more rue you have the more milk it will take. This is great stuff.

Answer 6

Make a roux. Simply, it is equal parts oil and flour. I usually use a 1/4 cup oil (or butter if you wish) and a 1/4 cup of flour. Mix both in and heat slowly. The longer you SLOW cook it, the darker the roux will get. After you get the "color" you feel comfortable with, add your drippings and about a can of beef stock (canned is good) or, I like, vegitable stock and bring to a boil. It will only thicken when it boils, but watch it. If it seems too thick, add some water.

Answer 7

Try finding a dry roux mix (savoie's is the best, but Tony Chachere's will also be good)

From scratch, use the drippings (fat) of whatever you are cooking. Remove the meat from the pan and add a few tablespoons of flour. Cook the flour until it gets brown. If you dont cook it long enough, it will taste like flour instead of gravy.
Then add enough of the appropriate broth (chicken, beef, etc) to liquify the gravy. It will not thicken until it boils. If its not thick enough, add a little cornstarch.

Answer 8

I made some good gravy today. I used the juices I baked my roast in (I used beef base and onion soup mix) I just poured all the juices into a sauce pan, brought it to a boil. Then I made a mix of a few Tbs. of cornstarch and equal amount of water, mixed it with a wisk into the sauce pan with the juices from the roast. It was really good. I will be using the left-overs to make a great vegetable beef soup tomorrow :-).

Answer 9

you can use either a roux, a whitewash or cornstarch.
a roux is basically flour and butter cooked together
a whitewash is just flour and water...
I would suggest a roux...but if you don't want to go thru the bother of making one just use a whitewash.

make sure your beefstock is at a slow boil...you will get lumps if it's not...slowly add your thickening agent while stirring with a wire whip.
it should start thickening right away
if you use cornstarch you probably want to mix that with water also

how to make a roux...
Equal amount of flour and butter..ie: 4tbsp flour-4tbsp butter
mix together in a pan..cook on a medium heat until it becomes a thick paste...also...it should smell almost like almonds when its done

Answer 10

The best way to make brown gravy: 1st after frying your meat pour out some of the grease, leave about1/4 cup in pan. 2nd get your white flour and put about 1/3 of cup in pan with grease. Next let white flour darken to your chose of color. Last pore in 1 1/2 cups of water and let thicken.............