does anyone know how to make gravy...?

Question

...like the kind to put on biscuits and mashed potatoes?

Answer 1

For each cup of gravy you need
2 Tbs fat (drippings from roast, butter, bacon grease)
2 Tbs flour
1 Cup liquid (milk for cream gravy, water, broth, etc)

Melt the fat in a pan over medium heat.
Add the flour and stir constantly until it browns slightly.
Slowly add the liquid, stirring constantly and continue stirring until it comes to a boil.
Reduce heat to low and simmer two or three minutes stirring occasionally.
Season with freshly ground black pepper and salt to taste.
Add browned meat (hamburger, sausage, etc., if desired)


Bert

Answer 2

If you have made a meat of any kind then take the cooked meat out of the pan and put on your platter. Drain the grease from the pan, you may leave in about 1 tsp. if you like.
Before hand mix 1 1/2 tbs. of corn starch and 3/4-1C. of water and leave sit until ready to use.
Turn the burner on under the pan on lower heat, stir the water/starch mixture and add a small amount at a time. Keep stirring. I add water from mashed potatoes if that is what I am making. Otherwise use regular water if the gravy gets too thick. I add Kitchen Bouquet if I want browner gravy. Just a couple of drops because it is salty.

Answer 3

Fry up and crumble a pound of breakfast sausage, the kind in the roll on a low flame. If it is a high quality sausage, it won't make much grease so you might want to add a little oil to it. Then take a handful of flour and stir it in until it soaks up all the grease. Then pour milk or cream in, until you have as much gravy as you will want. It doesn't take a whole lot. Stir constantly because you don't want your milk to scorch. Keep stirring stirring stirring until it thickens up. If it's not thickening even after about 5 minutes of constant stirring, you can add more flour until it gets thick. Be careful because once it starts thickening up it will thicken FAST. So turn off the flame and stop stirring when it becomes a little less thick than you would like because it will thicken a little as it sits. Add salt and pepper and enjoy. this is the only kind of white gravy I know how to make, and is best on biscuits instead of mashed potatoes.

Answer 4

For gravy for mashed potatoes, if you're serving it with meat, after taking out the meat, add butter to the pan and let it melt. Add the same amount of flour to the pan and stir it around until you get a paste. Cook it until you get the color you want. Then add stock and stir. Bring it to a boil and let it simmer and reduce in volume until you get the consistency you want. Season to taste with salt and pepper.

For biscuit gravy, start by making the butter and flour mixture in a saucepan. Substitute the stock for milk. Add sauted onions and cooked ground beef, turkey, or sausage. Season to taste with salt and pepper.

Happy cooking!

Answer 5

when you have finished cooking the meat in question pour the juice from the dish your meat was in and put it in a pan if you want the gravy to be tasty aswell as more healthy por some cold water in and allow to go cold .when you come back to it the fat will have set above the natural juices remove fat and place juice on the hob. once the juice is hot allow to simer and add salt pepper and whatever else you prefer. usse flour to thicken it and and some browner thhis will givce the gravy a better colour =.leave to simmer for at least an hour to let the flour cook through so that you cant taste it .once you have done this you will have an excellent gravy trust me. i use this recipe and im a chef

Answer 6

peolezz-- this is the way I make gravy you can use the pan drippings from what ever meat you are cooking,I suggest you strain it first. Or you can use canola oil or a mixture of oil and butter.COUNTRY PAN GRAVY

2 c. milk
1/4 c. flour
1/4 c. drippings
Salt & pepper ( to taste )

This gravy is made after frying chicken, bacon, ham or sausage. Add flour, salt and pepper to pan drippings, stirring until mixture starts to brown. Add milk and stir over medium low heat untill it thickens. If to thick to suite add more milk.
good on buiscuts or mashed potatoes.
Hope this is what you are looking for. jim b

Answer 7

I make a pretty easy bacon gravy that's good with either biscuits or masheds.

You just heat up 2 Tbsp of bacon grease with 2 Tbsp flour. Whisk it really good until smooth for a few minutes. Slowly whisk in 2 cups of beef broth. You might have to add 1-2 more Tbsp. of flour as it cooks to thicken it more.

It may sound strange, but it is so good!

Answer 8

Put about a tablespoon of flour in a cup of water. Mix well with a fork until there are no lumps. Add slowly to the grease from the meat, while stirring constantly, until boiling. Once it starts boiling, lower the heat and keep stirring until it begins to get thicker. It will continue getting thicker as it cools, so turn off the heat right before you think it's done.

Answer 9

THIS IS HOW YOU MAKE HOMEMADE GRAVY!!!! ♥♥
AND ITS VERY GOOD!

♥ PUT 5 TBLSPNS OF FLOUR IN A SKILLET ON MED HEAT.
♥USING A WHISK OR FORK, CONTINUE TO MOVE THE FLOUR AROUND UNTIL IT BROWNS.
♥ THE BROWNER THE FLOUR, THE BROWNER TH GRAVY.
♥BE SURE NOT TO BURN AND ADD SEASONINGS FOR TASTE ( SEASONING SALT, PEPPER)
♥ONCE IT IS BROWN AND HAS TASTE
♥ ADD ABOUT A CUP OF WATER
♥ YOU CAN ADD MORE SEASONINGS IF IT DOESNT TASTE RIGHT,
BUT THAT IS THE RECIPE FOR GRAVY

Answer 10

you can use what ever drippings you want but to thicken it i have always used equal parts of oil and flour adding the flour into the oil you can use butter too but you have to melt that in a pan first the oil/butter and flour mixture is called a roux pronounced (roo) like in kangaroo lol it will keep very well too just put a lid on it and it will keep for up to 2 weeks at room temp.