Sunday, 18 December 2011

GRAVY - for all kinds of meat

You can make this gravy after cooking any kind of meat, as long as you have some drippings to work with, it's the same process. Turkey, Pork or Beef, let's make some gravy!!

 Basic ingredients on the left. 1 cup of meat drippings is what gives this gravy it's flavor. It can be from any kind of meat.

Melt butter in skillet.

Add flour and whisk. Cooking for about 2-3 minutes.

Add meat drippings, whisk together and heat up to a simmer.

In a seperate bowl or glass, mix the milk and corn starch together. Add them to the pan. Whisk and cook another 2-3 minutes.

Gravy should be thickening and creamy. Remove from heat and serve.


Gravy - For all kinds of meat

Charene Whorton 2008


2 T butter

1 T flour

1 cup milk or cream

1 T corn starch

1 cup of meat drippings

salt and pepper to taste


Melt butter in skillet, add flour. Cook while
whisking about 2 minutes. Add drippings, heat to simmer. Stir together milk and
corn startch in a separate cup and pour into pan while whisking. Continue to
cook for another 2-3 minutes until it thickens. 

Depending on how seasoned the meat was that the drippings came from, you may need to add plenty of pepper and some salt.

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