Title: Pan Gravy Version 2
Categories: Sauces
Yield: 1 Cup
2 tb Meat drippings;
- fat & juices
2 tb All-purpose flour
1 c Liquid (meat juices, broth,
- water)
Salt & pepper; to taste
Place meat on warm platter; keep warm while preparing gravy. Pour
drippings from pan into bowl, leaving brown particles in pan. Return
2 tb drippings to pan. Measure accurately because too little fat
makes gravy lumpy.
Stir in flour. Measure accurately so gravy is not greasy. Cook over
low heat, stirring constantly, until mixture is smooth and bubbly;
remove from heat. Stir in liquid. Heat to boiling, stirring
constatntly. Boil and stir 1 minute. Stir in few drops browning souce
if desired. Sprinkle with salt and pepper.
