Our all-time family favorite meal has to be roast beef and mashed potatoes with really good homemade gravy! I haven't always been able to make good gravy. My husband can attest to that. I have to tell you about the first dinner I prepared for Ross. It was a chicken dinner: you know, with the mashed potatoes and gravy. The gravy turned green as I was stirring it. I had no idea why. I later learned that it was because I used a cheap aluminum pan. I'll admit it, I cried! I wanted this dinner to be perfect but instead, it was perfectly awful! When I think back on that dinner I have to laugh. There are lots of cooking lessons that get learned along the way with trial and error. The lesson I learned that day was to never use an aluminum pan for making gravy.
Here are a few tips that can make the difference between just palatable gravy and oo-ah gravy!
Meat: Start with using top round, bottom round or rump roast. It doesn't matter which roast you use as long as it has some marbling or some fat on the edges. The fat keeps the meat tender and adds flavor.
Thickening agents: I prefer flour, but many people prefer to use corn starch or arrow root. I hear tell, a little instant mash potato flakes work super well (no lumps). It makes sense but I haven't tried it.
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