I just make a roux in the pan I used to fry the meat. I add some flour (equal parts) to the pan and stir with wire Wisk for about 30 seconds then add some bacon grease and stir for about 90 seconds with a wire Wisk. Then I`ll add beef broth (chick broth will work) and a little water if it is too thick (no milk). I bring to a slight boil for a minute or two checking for thickness. I will add Knorr chicken bouillon powder for flavor (tablespoon) and then Kitchen Bouquet (teaspoon) to darken it just a little bit. I just eyeball everything. The gravy will cook down and thicken some, so it`s better to have more than you think you need and not real thick. Good Eating.
I just make a roux in the pan I used to fry the meat. I add some flour (equal parts) to the pan and stir with wire Wisk for about 30 seconds then add some bacon grease and stir for about 90 seconds with a wire Wisk. Then I`ll add beef broth (chick broth will work) and a little water if it is too thick (no milk). I bring to a slight boil for a minute or two checking for thickness. I will add Knorr chicken bouillon powder for flavor (tablespoon) and then Kitchen Bouquet (teaspoon) to darken it just a little bit. I just eyeball everything. The gravy will cook down and thicken some, so it`s better to have more than you think you need and not real thick. Good Eating.
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