Classic Beef Gravy Food

CLASSIC GRAVY

Steps:

• Place the giblets in a saucepan, cover with water and bring to a boil. Cook until the giblets are cooked through, 20 to 25 minutes. Remove the pan from the heat and let the giblets sit in the water, allowing them to cool.
• Remove the giblets from the saucepan and chop the liver and gizzards. Pick the meat from the neck bone and discard the bones. Save the giblet broth.
• Pour the turkey drippings from the roasting pan into a pitcher. Allow the fat to rise to the top, leaving the stock juices at the bottom. Ladle or pour the fat into a separate container.
• Place the roasting pan on the stove over medium heat. Add 1/4 to 1/2 cup of the reserved fat. Sprinkle over the flour and whisk to combine, scraping the brown bits from the bottom of the pan. If it is too oily, sprinkle in another 1 to 2 tablespoons of flour. If it is too dry, add more fat and stir until the flour and fat are combined. Continue to cook the roux until it is golden brown, 4 to 5 minutes.
• While whisking, pour in the chicken stock. Cook, whisking gently, until the mixture begins to thicken. Pour in the stock juice drippings from the pitcher and continue to cook, stirring, until thick, 4 to 5 minutes. Thin as needed with the giblet stock and additional broth if needed. Stir in the giblets and season to taste with salt and black pepper. Cook for another 5 minutes or so until the giblets are warmed through, then serve.

BROWN GRAVY

Steps:

• Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.

BEEF GRAVY

Steps:

• Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.
• Add salt and pepper.
• Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
• Turn heat to low and SLOWLY add broth, stirring constantly.
• It will spit & bubble so be careful.
• Add Kitchen Bouquet.
• Turn heat back up to medium.
• Continue stirring until gravy boils and thickens.
• Makes about 2 cups.

EASY BEEF GRAVY

Steps:

• Add one can of beef broth over medium heat and 1/4 cup cornstarch, mix using wire whisk. Add half stick of butter. Add 1/4 cup water or if available- skim foamy starch water from boiling potatoes with spoon and add about 4 tablespoons of this to pot. Add any meat drippings if available. Stir often. Add pepper. Cook to boil -- then simmer -- low -- salt to taste. using wire strainer- pour gravy into strainer over bowl or gravy boat. Serves 4-6.