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Posted by CindyLouWho
 - November 29, 2006, 01:00:45 PM
sorry, this is late but maybe this will help next time--
there are so many different ways to make gravy & when i make it I don't measure anything but its easy to make & I found this for you, hope it helps.....

***Poor Man's Gravy***

2 tablespoons margarine (or bacon grease or pan drippings)

2 tablespoons flour

1 teaspoon sugar (optional)

1/2 teaspoon salt

1/4 teaspoon pepper (scant)

1/2 cup tap water

1/2 cup milk

Get out a 1 quart sauce pan.  In it, melt
the margarine or bacon grease.  Use a fork
or whisk to stir in the flour. Stir until
the flour is dissolved completely in the fat. 
Add the sugar, salt, and a scant 1/4 teaspoon
pepper.  Gradually whisk in the tap water,
and then the milk.  Cook and stir until
thickened and bubbly.  Boil for a full
minute,and then serve hot.

Meat or vegetable broth may replace the water
if desired.  This recipe is easily doubled. 
Good with any supper dish, over potatoes or
even on noodles.
Posted by Stinkerbell
 - November 28, 2006, 04:14:46 PM
Quote from: PunkInDrublic on November 28, 2006, 03:29:01 PM
The only way my gravy turns out is if I melt butter and flour in a separate pan, add beef stock to the pan drippings, then add that to the flour butter mixture. Sometimes I'll use red wine if I've got any extra. Good luck  O0

That sounds really good!!

I heard Ina Garten (the Barefoot Contessa on FoodTV) say that she keeps a mixture of 1/2 butter and 1/2 flour (equal parts) in her fridge.  She says it takes the floury taste out of the flour and makes it mix into her sauces really nicely.  She takes room temp butter, say 3 T. and mixes it with 3 T. flour, then rolls it into a log in wax paper and stores it in the fridge for up to 2 weeks.
Posted by PunkInDrublic
 - November 28, 2006, 03:29:01 PM
The only way my gravy turns out is if I melt butter and flour in a separate pan, add beef stock to the pan drippings, then add that to the flour butter mixture. Sometimes I'll use red wine if I've got any extra. Good luck  O0
Posted by Stinkerbell
 - November 28, 2006, 02:49:55 PM
I'm going to be frying up some round steak and want to make a beef gravy to go with it using the pan drippings.  I never seem to get it right though... any expert gravy makers out there?