Serves: 5
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.
This Pan Gravy recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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