Threadgill's Brown Gravy

By Thom7747

Recipe from Threadgill's - The Cookbook. Deep-down brown and with a sour aroma, this may be the most soulful single item on the menu. At the restaurant we can make a stronger, deeper flavor than is likely at home because we have such a treasure of roast beef scraps left over from our trimmings.

Ingredients

• 1/2 cup fat from beef and margarine
• 2/3 cup flour
• 4 cups beef stock
• beef drippings
• 1 teaspoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon Tabasco sauce
• salt, to taste

Details

Servings 1
Adapted from thomcooks.com

Preparation

Step 1

Roux:
1. Use fat from cooked roast beef.
2. If insufficient or unavailable, use margarine to make ½ cup total.
3. Cook flour and fat or margarine slowly in a heavy skillet, stirring constantly to avoid burning.
4. Cook until medium brown.

Gravy:
1. Add beef stock, drippings, and seasonings.
2. Stir until gravy thickens to right consistency.
3. Season to taste.
4. Strain through a sieve to improve texture.