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Pan Gravy |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pan Gravy recipe on the web!! Fast & Low-Fat! Prep: 5 min; Cook: 5 min The secret to perfect gravy is using equal amounts of fat and flour, so measuring carefully is important. If you have plenty of pan drippings and like to use lots of gravy and are serving a crowd or like a little potato with your gravy, you can double or triple this recipe. Just place your cooked meat on warm platter; keep warm while preparing gravy. It’s the perfect match for roasted meat, mashed potatoes and stuffing. Drippings from cooked meat _ tablespoons all-purpose flour _ cup liquid (meat juices, broth water ) Browing sauce, if desired Salt and pepper to taste 1. After removing meat from pan, pour drippings (meat juices and fat) into bowl or glass measuring cup, leaving brown particles in pan. Skim 2 tablespoons of fat from the top of the drippings and return fat to the pan. Discard any remaining fat; reserve remaining drippings. 2. Stir flour into fat in cooking pan. Cook over low heat, stirring constantly and scraping up brown particles, until mixture is smooth and bubbly; remove from heat. 3. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce if a darker color is desired. Stir in salt and pepper. *Vegetable cooking water, consommé or tomato or vegetable juice can be substituted for part of the liquid. NUTRITION FACTS: 1 Tablespoon:; Calories 15 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 65mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 1g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES:; 1 Serving is free Creamy Gravy: Substitute milk for half of the liquid. Serve with turkey, chicken, pork and veal. Giblet Gravy: Cook gizzard, heart and neck of fowl in 4 cups salted water 1 to 2 hours or until tender. Add liver the last 30 minutes. Remove meat from neck and finely chop with giblets. Substitute broth from giblets for the liquid. Stir giblets into gravy. Heat until hot. Thin Gravy: Decrease meat drippings to 1 tablespoon and flour to 1 tablespoon. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cucumbers and Tomatoes in Yogurt Fresh Tomato Sauce Teriyaki Sauce Sweet-and-Sour Sauce Tartar Sauce Pesto Whipped Horseradish Cranberry Sauce Herbed Butter Sauce Hollandaise Sauce White Sauce Velouté Sauce Pan Gravy Brown Sauce Peanut Sauce Prune-Almond Sauce Creamy Herb-Mushroom Sauce Fajita Marinade Garlic Marinade Jamaican Jerk Seasoning Lemon-Herb Marinade Southwestern Rub Teriyaki Marinade TIPS FOR MARINADES AND MARINATING Apple Butter Blueberry Freezer Jam Corn Relish Cranberry-Orange Relish Cream Cheese Spreads Golden Fruit Chutney Herb Vinegar Herbed Oil Lemon Curd Savory Butters Strawberry Freezer Jam Sweet Butters Tomato Salsa Using Herbed Oil SAUCE BASICS SEASONING BASICS COOKING WITH SPICES AND SEEDS SEASONINGS HERB CHART SPICE CHART SEED CHART SEASONING CHART CONDIMENT BASICS |
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