“Old-fashioned brown gravy. Made from meat drippings.” - by dlkg
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
Nutrition
Amount Per Serving (4 total)
- Calories
- 60 cal
- 3%
- Fat
- 1.6 g
- 2%
- Carbs
- 5.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (44)
Rate This Recipe
"Perfect traditional gravy just like Mom made. And no lumps! For chicken or pork, I use the half milk and half water. But for roast beef gravy, I like to 2 cups of water and no milk (use the water used..." See more to boil your potatoes for mashed potatoes to go with the gravy!)"
apriltxn
"I made this gravy using drippings from my chuck roast cooked in the crock pot. In order to make a rue with the right consistency, I used at least 6 tablespoons of drippings to the 2 tablespoons of fl..." See moreour. Otherwise, I followed the recipe for milk and water. The gravy cooked and thickened nicely. I'm giving 3 stars only because I was in a hurry, and had I not saved any more drippings than the 2 tablespoons called for in the recipe, I'd have been in trouble!! Will use recipe again, but more drippings."
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