I always do my gravy as you described in the second set of instructions. I do prefer to skim off most of the fat and just use a couple tablespoons to brown the flour for flavor. I hav also used butter or margarine and just the juices from the meat.
*smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Abby Vincent via Cookinginthedark Sent: Tuesday, August 26, 2014 7:26 AM To: [email protected]; 'Blaine Deutscher' Subject: Re: [CnD] Homemade gravy: the kind grandma made Homemade gravy , Grandma style is made in the roasting pan you used to roast the beef. Take the roast out of the pan. While the juices are being redistributed, make the gravy. Scrape all the roast that's stuck to the pan into the middle of the pan. Put the pan on the stove with medium low heat. . Skim off fat if you like. Add hot water until you have enough to cook the flour. Then add about two tablespoons of flour. Cook stirring constantly until the flour is toasted ... maybe four minutes. Add more flour and water if needed. Be sure to cook the flour in the pan drippings long enough to mellow the flavor. Now you can add whatever you like ... salt and pepper to taste, seasoning such as Worcestershire sauce, onions, mushrooms, but these are optional. If there are lots of juices on the platter where your meat is, add them to the gravy. If you are using a crock pot, you'll make the gravy the way you make basic cream sauce. Cook equal amounts of flour and butter or oil in a pan until the flour is cooked, about three to four minutes. Slowly add liquid from the crock pot, stirring constantly, until you get the amount and thickness you like. This will be about three tablespoons of flour, three tablespoons of oil or butter and a cup of liquid. Abby -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Blaine Deutscher via Cookinginthedark Sent: Tuesday, August 26, 2014 6:17 AM To: [email protected] Subject: [CnD] Homemade gravy: the kind grandma made Good morning. I'm looking up making roast beef this week and would like to make homemade gravy: the kind grandma made. I know I can purchase gravy packs but I would like to make it from scratch. There's something about getting in the kitchen and doing things from scratch and having it "Just right." If anyone has a good gravy recipe, thick or thin, please share. I like roast beef sandwiches with gravy [openface]. I'm thinking of throwing the roast beef in the slow cooker with chopped up onion, garlic, and a little salt and pepper to taste. Not sure if I should add potatoes right away or wait until it's almost done? Was going to do a mix of large potatoes, not sure if russets are good potatoes for mashed or what makes better potatoes for things like fries, Hashbrowns, etc. I know you can buy baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure what makes a good potato for your every day mashed potato. I was also going to buy those small roast potatoes, the small o nes that are bite size. Looking forward to reading recipes and suggestions. Have a wonderful day. Oh yes, if you're one of those going back to the classroom, welcome back. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
