Wednesday, May 19, 2010

Simply Gravy ™

This is a very simple recipe for a basic beef gravy.  I used the juice and the drippings from a roast, but you can also use canned beef broth if needed.  If you're using liquid from your roast, you can pour the liquid through a strainer to catch any of the excess fat. 




2 cups beef broth (from roast liquid or canned low sodium broth)
2 T flour
1/4 tsp pepper
1/8 tsp salt (optional)

Into a 2 cup measuring cup, pour liquid through a strainer to catch excess fat. Combine broth and flour. Stir with a fork to dissolve flour to prevent lumps. 

Heat skillet over medium low heat.  Pour beef broth mixture into pan. Using a wire whisk, stir broth continually for 8-10 minutes or until it reduces to desired thickness.


Serves 8 (2 T)

2 comments:

Madhu said...

Heide, when you say flour, do you mean all purpose flour?

Heide said...

Yes, all purpose flour.

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