Whats the secret to homemade beef gravy?

Question

...from a pot roast...

Answer 1

use the meat drippings from the pan, bring it to a boil use extra beef bullion, and flour, and a little water. just mix meat drippings and beef bullion together, bring to a boil on the stove and then put flour in and stir and add extra water, let simmer for about 5 minutes on low and stir often.

Answer 2

take the pot roast out of the pan, add a little water in the bottom and heat wisking until the water absorbs the brown drippings from the meat. add a little water at a time until you have just all of the drippings into the water. Turn off the heat and make your thickener (flour or corn starch -- both work) a tablespoon of the starch in milk (half cup) and get rid of ALL of the lumps with a fork. put a little of the hot liquid into the cold liquid so that it warms the milk/starch mixture a bit. Then add your milk/starch to the pan, wisking a lot. Turn up the heat and wisk until it thickens.

Congratulations -- it's gravy! Season with salt/pepper/terragon/parsley whatever you like best.

Answer 3

take the juice from the meat, pour it into a sauce pan, add a little salt and pepper then the secret to lumpless gravy is COLD water and flour. 2 tablespoon of flour in a container with a lid and add 2 cups of COLD water. Slowly whisk it into the juice as the juice boiling and keep whisking as ur adding the flour mixture.
My home ect teacher taught me that in Junior High , I even proved to my mom and gramma that COL water was the trick it does work.........Enjoy

Answer 4

water and constarch mix

or

bring your beef gravy to a boil and mix with a little flour ( small amount). Rue

Answer 5

use the broth from the meat of choice and bring to boil in a sauce pan.. i add a corn starch and water mixture to the boiling juice.. it thickens fast so dont add to fast.... the reason for boiling liguid is to avoid lumps.

Answer 6

The drippings.

Answer 7

Get all the fat out. And add what you think will taste good, and it will.