Beef Gravy with Pan Drippings & Flour

Makes 2 c of gravy
Beef Gravy with Pan Drippings & Flour
Beef Gravy with Pan Drippings & Flour

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T of fat skimmed from pan drippings

  • 2

    T flour

  • 2

    c total pan drippings + plus beef broth

  • Salt & pepper to taste

Directions

Pour drippings from beef into c that holds at least 2 c of liquid. Skim the fat from top of pan drippings using a spoon. Reserve 2 T only & discard the rest. Transfer the 2 T of reserved fat to sm pan & set aside. Add stock & broth to pan to create 2 c of liquid. If desired you could use water, milk or cream instead of the stock but beef stock & broth will create a stronger beef taste. Combine flour & fat together until thoroughly blended. The combination of fat & flour is referred to as a roux. For thinner gravy use only 1 T of flour. Gradually add pan drippings & broth into the roux, whisking continually to prevent lumps of flour from forming. If possible whisk & pour at the same time to. Ain't ain't more even control over the consistency of the gravy. Or alternate back & forth between adding these & stirring it in. Bring gravy to a boil & stir until it thickens. Do not cover the pan. Add salt & pepper to gravy as desired to season it. Stir well to incorporate seasonings. If unsure how much start with 1/4 t each & adjust to taste.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: