by J. Janie Lipsmeyer

Created on: January 30, 2009

Women, especially women married to meat and potato men, know gravy is essential to many of their dinner menus, and that there are a variety of gravy recipes for each perfect dish. Gravy can be thick, medium or thin (runny). The gravy preferred depends on the type of meat and how it is prepared: roast beef, pork tenderloin, chicken, turkey, veal, and game meats.

Thick brown gravy is great for roasts while thick white gravy is ideal for chicken fried beef steak and chicken fried chicken. Thanksgiving turkey or chicken is usually served with giblet gravy of which thickness may be medium or thin according to cook's preference.

My Instructions for my Pot Roast Gravy

For pot roast season the flour with salt and pepper and coat the roast on all sides with the flour mixture. Place roast in frying pan with about five tablespoons of canola cooking oil. Make sure cook top is turned on medium heat and oil is hot before placing the roast in the pan. Braise the roast on all sides until golden brown. Take the roast out and set in a roasting pan or slow cooker.

Now pour the oil in a small container. Measure four tablespoons of this oil and put back in the pan with four tablespoons of light salted and peppered flour. Cook in medium heat stirring constantly. When the flour mixture is golden brown, stir in one cup milk and one cup water or beef broth, into the brown flour. If you want thinner gravy omit the milk and substitute same quantities of water or broth. Continue cooking and stirring with a stainless steel wire whisk to obtain a smooth gravy texture. The wire whisk helps to eliminate lumpy gravy incidents. When bubbly, thick and smooth, pour the gravy over roast and vegetables. Now cook the roast in the oven or slow cooker.

Now here is another recipe for Pot Roast Gravy and one for Giblet Gravy. These wonderful gravies are easy to prepare.

Pot Roast Gravy

3 tablespoons drippings (fat and juice from seared meat)

3 tablespoons flour

2 cups liquid (meat juices, broth, water or milk)

Salt and pepper

Pour drippings into pan, stir in flour. Cook over low heat, stirring constantly until smooth and brown. Pour in liquid while stirring. Heat the mixture to boiling, still stirring constantly with stainless steel wire whisk. Boil for about one minute longer. Salt and pepper the gravy to taste. Gravy should be thick, smooth and creamy.

- For thinner gravy, reduce dripping and flour to two tablespoons each.

-For mushroom gravy, stir in about 6 oz. of sliced mushrooms to drippings. Cook until lightly brown, then blend in flour and follow rest of gravy instructions.

-Experiment with other ingredients and spices for your own signature gravy.

Giblet Gravy for Turkey

4 chicken bullion cubes

4 cups water

Giblet and turkey neck

2 stalks celery, small dices

1 small onion, chopped

3 tablespoons flour

3 tablespoons roasted turkey drippings

Salt, pepper and/or peppercorns

Place bullion cubes, water, giblet, turkey neck, celery and onion in sauce pan. Cook on cook top in medium heat until giblets are tender and well done. Remove from heat. Reserve the liquid broth and dice giblets into small pieces. Remove meat from neck and discard the neck bone.

Combine 3 tablespoons of flour and 3 tablespoons turkey drippings. Stir with stainless steel wire whisk over low heat until lightly brown. While stirring, add liquid broth and stir constantly to avoid lumps in the gravy. Continue cooking until gravy is smooth. Add half cup of milk if desired to adjust color and thickness of gravy. Add giblets and neck meat. Add salt and pepper to taste. Continue cooking and stirring for about 10 minutes longer.

-You can also add one or two diced hard-boiled eggs to the gravy.

Serve over turkey slices and dressing.

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