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I love its taste but usually I do not have leftovers in the pan to scrap. How do you do the sauce from scratch not relying on pan juices at all.

2007-03-01 02:15:35 · 4 answers · asked by samah a 2 in Food & Drink Cooking & Recipes

4 answers

Hamburger Gravy

INGREDIENTS
2 pounds lean ground beef
1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste
1 teaspoon onion salt
1 small onion, chopped (optional)
DIRECTIONS
Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed.
Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt.
Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired.







Mom's Brown Gravy

INGREDIENTS
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
1 teaspoon onion powder
1 teaspoon salt
1 1/2 cups hot water
4 tablespoons butter
1/2 cup cold water
2 tablespoons cornstarch
DIRECTIONS
Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.







Savory Turkey Gravy

INGREDIENTS
5 cups turkey stock
1/4 cup all-purpose flour
1 cup water
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
DIRECTIONS
In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.







Mom's Country Gravy

INGREDIENTS
1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk
DIRECTIONS
Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.







Ol' Fashioned Brown Gravy

INGREDIENTS
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste
DIRECTIONS
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.







Creamy Onion Gravy

INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup buttermilk
1/3 cup water
salt and pepper to taste
DIRECTIONS
Heat vegetable oil in a medium saucepan over medium heat, and stir in the onion. Cook onion until tender, then set aside. Stir flour into the saucepan. Slowly cook and stir in the remaining oil 15 minutes, or until golden brown.
Whisk the buttermilk into the flour mixture. Blend in the water, adjusting the amount as necessary to attain desired consistency. Season with salt and pepper. Serve with the reserved onions.

2007-03-01 02:49:52 · answer #1 · answered by Soldier'sWife 3 · 1 2

Place your pan on the burner and place it on low to begin with. Add a little water or bouillon and start to lossen the scrappings from the pan. As you have more juice and the scrappings are lossend, you will have to add a little flour to the pan, stirring the whole time with a fork(to prevent lumps). Add more liquid until you have a reasonably thick and smooth sauce. Add salt and pepper to taste. To make red eye gravy, add a small amount of coffee. This lovely because you have the richness of the meat without the adulteration of milk or other flavors. No need for butter as you have some(remove excessive amounts) of fat from the meat itself.

2007-03-04 13:33:59 · answer #2 · answered by Diane T 4 · 0 0

Gravy Recipe
Ingredients
•4 Tablespoons powdered milk
•1 Cup cold water
•2 Tablespoons margarine
•2 Tablespoons flour
•1 Teaspoon onion flakes
•1/4 Teaspoon garlic powder
•1 1/2 Tablespoons soy sauce or tamari, or 1 beef or chicken bouillon cube
Serves: 2
Add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly from product to product). Set aside. In a pot, melt margarine over low heat. Add the flour and stir until the mixture is smooth. Add the reconstituted milk and stir constantly to prevent burning. Cook over low heat until the sauce is thick enough, usually about 5 minutes. Add remaining ingredients and stir until well mixed. Remove from heat and add salt and pepper to taste.

2007-03-01 02:54:18 · answer #3 · answered by kirene45 3 · 1 0

im no gonna say how to make it from scratch bc i still mess it up once in a while but if you do want to use pan drippings especiall in hamburgermeat, add a spoonfull of grease. after the meat is brown you should still have grease for your gravy. not enough, add more grease & heat it, (you can leave some of the meat in there to keep the grease, you dont have to drain all the meat. hope this helps

2007-03-01 07:38:40 · answer #4 · answered by mrswareagle01 2 · 0 0

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