gravy question

18 years ago

If you have just a little juice say from a roast, how do you make more gravy? I use bullion cubes or gravy mix but I just don't like the flavor.

Also, how do you thicken yours? Corn starch, flour?

Thanks guys

Judy

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Comments (8)

grammahony
18 years ago
I use corn starch/water for roast. Add bullion cubes to some hot water, and the drippings, and then add the cornstarch mixture to the drippings. Add more water or canned beef broth if to thick.
Leslie
glenda_al
18 years ago
This is the basic gravy recipe from my college home ec class.
Now I just eyeball!
2 Tbl fat
1-2 Tbl flour
1 cup water/broth

Remove the fat, add back to pan 2 Tbl fat, add flour. I stir with my whisk and once it's heated, add the liquid and whisk away until thickened. I personally like thick gravy!

I always add Dale's steak seasoning/worcestershire sauce/soy sauce, whichever is handiest. THAT is what adds the flavor, my OPINION only, but family always loves my gravy. Plus my new DIL raves over my gravy.
Season to taste.
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I agee that your dutch oven is going to be kind of crowded with that much steak, but I think it will be OK if you let it cook for a longer period of time. I also think that all that canned and dried soup is going to add a lot of salt, although I do like the idea of adding onions and mushrooms and worchestershire sauce to it. My youngest daughter, Ashley, loves Cream of Mushroom soup, eats it right out of the can without even adding water. I cringe, because my blood pressure is a bit high and I don't need the salt. I think if I used one of the kinds of soup, I wouldn't use the other, and you could easily substitute one kind of soup for another, for instance, using french onion instead of the dry packet and the golden mushroom. Like Tami, though, I don't use the soup at all. I dredge the steak in flour, salt and pepper it, brown it in some hot oil and put it into the dutch oven with the onions. Mushrooms would be nice too. I make a gravy much like Tami does, but I use beef broth instead of water and be sure to scrape up all the goodness that has stuck to the bottom of that pan when I browned the steak. It's something I make when I don't have much of anything on hand except meat and onions because as long as you have flour/salt/pepper you're pretty much good to go. With some mashed potatoes, that would be comfort food at its best, and I'd sure want to double the recipe, because leftovers would make awesome "hot beef" sandwiches. Annie
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sheilajoyce_gw
18 years ago
I add salt and pepper too but make it your way, Glenda. I really cook the flour very well for 2 minutes, and when I add the water, I stir up all the pieces and drippings from the bottom of the pan. All those pieces and drippings make for good flavor.
socks
18 years ago
A whisk is essential too.
marilyn_c
18 years ago
If I don't have enough juice from a roast, I keep Swanson's beef broth on hand, and stir it into the drippings. Then I thicken it with a little bit of cornstarch dissolved in water.
It makes a nice glossy gravy. I will put a little chopped parsley in it and once in awhile a tiny drop of coffee or a tiny smidgen of ketchup, which will give it a more robust flavor.
monica_pa Grieves
18 years ago
I de-glaze the roasting pan with vegetable water...usually potato, since we like mashed poratoes with a roast.
Potato water contains starch, and helps to thicken the gravy.
Otherwise, I use flour and water as a thickener.

And yes...a wisk helps for a smooth gravy.
jannie
18 years ago
I've never been good making gravy. I buy those emvelopes of powdered gravy mix. At Thanksgiving, I bought a quart of organic chicken stock, boiled some vegetables in it (onion,carrot,green pepper) till they got real soft, then put the liquid and veggies in the blender. Then I reduced the liquid down to 4 cups (by boiling). Then added a packet of gravy mix. Also added the drippings from the turkey. Stir like crazy with a whisk. This gravy turned out great. (I usually ask DH to make the gravy)or buy canned gravy. Hope this makes sense.
lindyluwho
18 years ago
I use canned broth - never boullon. I thicken with flour, not cornstarch. I prefer using Wondra Flour it mixes in smoother.

Linda

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gravy question

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grammahony

glenda_al

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