Title: E-Z Pan Gravy
Categories: Five, Sauces
Yield: 1 recipe
Roast drippings
A-P flour
Water or broth
Sorry there are no measurements for the gravy, it's
one of those dishes you have to work with to get it
right.
Strain the dripping from the roast into a skillet and
heat over medium heat. Add a few heaping spoonfuls (one
at a time) of flour to the hot drippings; stirring to
make paste/roux. You dont want this paste too dry or
too wet.
Add warm water, a cup at a time; stir. Keep adding
additional water (and continue stirring) until your
gravy is the consistency you like.
At this time you add back any (or all) the "browned
bits" you set aside when you strained the pan dripping.
If you like them - it's not a requirement.
Spoon gravy over slices of roast, mashed potatoes and/or
biscuits.
If your roast was well seasoned you won't need any
other hrebs/spices beyond salt and pepper for your
gravy.
Recipe from watching my dad and grandmother make gravy
for Sunday dinner.
