Brown Gravy Recipe???

[_Randall_]

OK, folks............Please give up your favorite brown gravy recipe. Mama's been gone for awhile now, and she made "The Best".

(And I don't have her recipe) But, ain't nothin' any better than homemade biscuits and gravy......and quail

Heck, I don't know...........it may be a southern thang........but I want some biscuits and gravy!!!!

 

[Carolyn]

Well, you do know everyone's mama's a little different just like their gravey. So I'll just tell you how I make mine.

Fry your meat in a good skillet, cast iron is great. When you take the meat out leave some grease or add some oil. Turn to medium heat and stir in flour. Stir it until it is smooth (you need approximately the same amount of oil as flour...say 1/4 cup for a big bowl of gravey). Stir it over med high heat until the flour turns brown.....before it turns black stir in water until smooth and just a little thinner than you want your gravey to be. You can use part milk (I do and I add a dash of soy sauce to get the color right again). Salt and pepper to taste. If it tastes flat or you didn't have some good meat to start with you can add a little dried beef boullion to it. Cook and stir until it is the right thickness...adding water if it gets too thick.

Sausage gravey: fry the sausage, leave it in pan and make the gravey in that skillet.

Red eye gravey: fry country ham, remove from skillet and add water. If you want it thick add flour first then the water...it usually doesn't need any seasoning.

Hope this helps.

PS.. If that doesn't work for you, bring the quail, I'll make the biscuits and gravy and get hubby to make the smashed taters!

 

[_Randall_]

Thanks, Carolyn!! I'm a young (50 year old) country boy (lol), and love me some gravy on most meats and of course those homemade biscuits. You're right......the ol' cast iron skillet is key to a lot of good vittles. Can't get the wife to understand you don't wash these to the "degrease" state (lol). I will keep this as a favorite on my 'puter. Thanks again

 

[ScoobyRoo]

form Kansas!

My Dh leaves the sausage in the skillet (as Carolyn says) but we sprinkle flour over all and cook it a bit more than add the milk for the sausage gravy.

With beef, I pour all the juice in a small pan bring it to a low boil and add cronstarch w/ water. I 'can' my own beef stock as well as chicken stock and I have used those for making gravy.


again

 

[_Randall_]

Henry'schickens :

form Kansas!

My Dh leaves the sausage in the skillet (as Carolyn says) but we sprinkle flour over all and cook it a bit more than add the milk for the sausage gravy.

With beef, I pour all the juice in a small pan bring it to a low boil and add cronstarch w/ water. I 'can' my own beef stock as well as chicken stock and I have used those for making gravy.


again

Sounds good. Thanks​

 

[sewchick]

I brown my meat to a dark brown almost to a burn. Then I add a little water...1 and 1/2 cups give or take. Now the fun part...I grab a small handful of flour put it in ice water (minus the ice) and shake the container for a minute or until the lumps are gone. The flour water Constancy should be medium thick. Slowly I add the flour water mix to the meat drippings/water. The setting I use on the stove is a little more than a boil and I stir constantly until I get the right thickness. Around a medium heat. If it's too thin I just add more flour mixture until it's right!! Not hard. If by some "odd reason" I get lumps....and I rarely ever do, I strain it. I do this the same way with turkey gravy. I tried starch once and it was GROSS. It was so bad..well I wont tell you.

 

[toletiquesbysam]

My Momma uses Kitchen bouquet in her gravy to give it a nice brown color/rich flavor.
http://www.practicallyedible.com/edible.nsf/pages/kitchenbouquet

Personally I don't use it but I have some good quality (beef/chicken/pork) bouillion that I use to give the flavors a boost! The color of the gravy isn't important to me, the taste is!!

 

[KatyTheChickenLady]

ok then before I offer up one of mine, I have some questions:
is this breakfast gravy or dinner?
do you like it clear or milky?
do you want a chunky meaty gravy or one that pours smoothly?
good gravy is easy . . . excellent gravy is an art

 

[_Randall_]

Quote:
Well, it can be a breakfast gravy or a dinner (supper down here...LOL) gravy. I like it milky, as long as it's got the flavor from the fried meat (whatever that may be at the time). As far as sausage gravy, that's "The Bomb" stuff on some good ol' homemade biscuits. Hey, I'm not choosy........I've eaten a lot of gravy in my lifetime, and I can't remember much of it not being good. I just want to get good at making it, whatever the occasion. That made from sausage and/or bacon is the most convenient here, though.

My debut in gravy making was like a lot of others............kept adding flour to thicken it up, then.......oops, too thick.........add more milk......oops, too thin........add more flour.........etc, etc, etc........ I had a tub full of tasteless glue when through

Thanks for all y'alls replies.

 

[_Randall_]

Quote:
Hmmm, I guess this could be done with milk too???