Old Fashioned Gravy Food

OLD FASHIONED FLOUR GRAVY

Steps:

• NOTE: Use beef, chicken, or turkey, and broth can be mixed with pan drippings.
• Heat broth.
• In a medium skillet melt butter with peanut oil, add flour, and slowly brown to a dark golden brown (you need to keep an eye on this as it may brown too quickly).
• Slowly add broth, stirring constantly with a whisk.
• Add spices, cook slowly, stirring often, for 20 minutes.
• The cooking time is very important. Flour will have a bitter taste if not completely cooked. This is worth the time.
• If gravy is too thick, it can be thinned with broth to desired consistency.

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.

OLD FASHIONED GRAVY

Steps:

• Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
• Add drippings if you have any (not needed, but makes the flavour deeper).
• Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
• You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
• Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.

OLD-FASHIONED CHICKEN FRIED STEAK WITH PAN GRAVY

Steps:

• Heat 1/4 inch oil in heavy skillet on med-high heat.
• Combine 1 cup milk with egg. Pour into a shallow pie pan.
• Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
• Tenderize the steak well and trim off excess fat.
• Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
• When oil is hot, fry meat for 9-12 minutes.
• This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
• FOR GRAVY:.
• Pour off all but 4 Tbsp of the cooking oil from skillet.
• Over medium heat, slowly stir in the flour, stirring constantly.
• Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
• Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
• Serve this dish with Mashed Potatoes.

EASY OLD FASHIONED WHITE GRAVY

Steps:

• In hot skillet, stir grease, flour, salt and pepper to taste over medium heat. Stir until it starts getting brown.
• Turn heat on low and pour milk in slowly until it thickens.
• You can add more flour about 1/2 a tsp at a time for desired consistency.

OLD-FASHIONED TURKEY GRAVY

Steps:

• Heat strained drippings in a medium saucepan over medium-high. Whisk in flour. Cook, whisking constantly, 2 minutes. Gradually whisk in stock until smooth. Bring to a simmer, and cook, whisking often, until slightly thickened, 5 to 8 minutes. Stir in salt.

TURKEY GRAVY

Steps:

• Melt the butter in a saucepan, over medium-low heat. Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes. Add the broth, herbs, and bay leaf; cover and simmer over medium-low heat, about 2 hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy.
• Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Put the measuring cup in the freezer to helps them separate.)
• Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.)
• Heat the fat over medium heat. Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt, and pepper.
• Transfer gravy to a sauce boat and serve hot.

GRANDPA'S OLD FASHIONED GIBLET GRAVY

Steps:

• 1. Peel and chop the onion into large pieces and add to food processor bowl. Pulse several times until finely chopped; set aside.
• 2. Chop celery and carrot into large pieces, including celery tops and leaves. Add to bowl of food processor and pulse until fine. Set aside.
• 3. Rinse and clean giblets. Place them in a single layer on a large cookie sheet covered with paper towel to dry.
• 4. Once giblets are dry, place two large, heavy skillets on stove over high heat. Add oil to the bottom of each pan. Once the oil shimmers, add the giblets in a single layer, then sprinkle the minced onions on top.
• 5. Allow the gizzards and onions to brown without disturbing them for several minutes, lowering the temperature to medium high. Once they get deeply brown, flip them over, keeping an eye on them so they don't burn.
• 6. When the giblets and minced onions are well browned, lower the heat, then add enough chicken broth to both pans to cover the bottom. Scrape up the brown bits from the bottom of the pan.
• 7. Combine the contents of the pans into one large pan, then add the wine*, celery, carrots, parsley, bay leaves, thyme, cloves, and salt, and enough chicken stock to cover, up to 4 cups. Cover pan and simmer until tender, at least an hour. *If planning on making Grandpa's Southern Stuffing, increase wine to one cup.
• 8. Once the giblets are tender, allow to cool, then remove the giblets from the liquid and set aside.
• 9. Strain the broth, discarding the vegetables and bay leaves. Add an additional four cups of broth to strained liquid if making Old Fashioned Southern Stuffing and gravy.
• 10. Add the giblets to the food processor bowl and process until they reach the desired consistency for the gravy and/or stuffing.
• 11. Make Gravy
• 12. Place 4 tablespoons butter in a large, clean skillet over medium heat. Once melted, sprinkle 4 tablespoons of flour over pan, whisking until combined and a light brown.
• 13. Slowly add the reserved liquid from the giblets to the pan, stirring and adding additional liquid until the gravy reaches the right consistency - see notes below. Allow to simmer for three minutes.
• 14. Add chopped giblets as desired; season with salt and pepper to taste, and parsley as desired.
• 15. NOTES: I used [ yellow tail ] chardonnay. Refrigerate broth and giblets once it cools if not preparing gravy immediately. Remember that the gravy will thicken as it sits, so make sure the gravy is thinner than you want it to be when served.

BILL'S OLD FASHIONED SAUSAGE GRAVY (SERVED OVER BISCUITS)

Steps:

• Brown sausage and onion in a large skillet over medium heat -- may need several batches (depending on size of skillet). Separate the sausage and onions from the drippings -- keep the drippings.
• Repeat process with bacon. Crumble bacon after cooking.
• Put bacon and sausage drippings in skillet and bring to temperature at medium heat. Add flour to drippings, stirring constantly until mixture turns golden brown.
• Transfer (roue) mixture to 12 quart pot and gradually whisk in milk. When the mixture is smooth, thick and bubbly, add the sausage and bacon to the pot.
• Season with salt and pepper. Reduce heat to a simmer for at least 15 minutes.
• Serve over biscuits. Fresh fruit make a perfect side.