Easiest Brown Gravy Ever Food

EASIEST BROWN GRAVY EVER

Steps:

• Whisk together the mushroom soup, beef gravy, and Marsala wine in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently. Season to taste with kosher salt before serving.

EASIEST GRAVY EVER!

Steps:

• In a small saucepan add butter and cook on medium heat til melted. Then add flour and stir for about a minute or til bubbling. Turn heat to medium low.
• Then add onion powder and the 1 cup of broth.
• Cook and stir til thickened, about 5 minutes.
• Serve warm over meat or potatoes.

BROWN GRAVY

Steps:

• Put beef fat or oil in the bottom of a medium saucepan and add mushrooms, garlic, celery, carrot, onion, oregano, salt and pepper. Saute until onions are translucent, about 10 minutes or so, then add Beef Stock and bring to a boil.
• In a separate pan, heat clarified butter on low to medium heat, then add flour and cook, stirring constantly with a whisk, about 15 minutes.
• Once your gravy boils, add the hot roux and stir constantly with a whisk until it reaches a nice gravy consistency. (You may add more or less roux depending on how thick you like your gravy.) Taste and add bouillon as desired.
• Preheat the oven to 350 degrees F.
• Roast beef bones on a sheet pan for 1 hour.
• Place bones and any liquid fat and caramelized fat stuck to the sheet pan in a stockpot.
• Add approximately 1 1/2 gallons of water and the mushrooms, bouillon, dried and fresh oregano, salt, pepper, celery, garlic, bay leaf, carrot, onion and parsley and cook on low heat until it comes to a simmer. Simmer for 36 hours, adding more water when necessary. (Water will be evaporating constantly. Let stock reduce down to 1/2 gallon on the final day. If it yields a little less, it's ok to add water so that your exact yield is 1/2 gallon.)

BEST GRAVY EVER

Steps:

• Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
• 2 to 3 days before roasting:
• Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• Early on the day or the night before you'd like to eat:
• Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F.
• Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

OLD FASHIONED BROWN GRAVY

Steps:

• 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.

SIMPLE BROWN GRAVY

Steps:

• Boil all ingredients in a pot together, except for thickener.
• Once the mixture boils, mix the cold water + cornstarch / oil + flour into a slurry / paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue with cornstarch, and a paste with the flour.
• Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. If you're using flour and oil, simmer at least 5 minutes to be sure the flour cooks. Remove from heat and let cool to thicken more.

EASY BROWN GRAVY

Steps:

• Melt butter in a saucepan over medium-low heat. Add flour; cook and stir until mixture is golden-brown and smells like cooked pie crust, about 5 minutes. Add garlic; cook for 30 seconds. Whisk in 1 cup of broth.
• Stir remaining broth, ketchup, Worcestershire sauce, and mustard into the mixture in the saucepan. Bring to a simmer, whisking, and reduce heat to low. Cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.