This is a simple, easy to make, brown gravy that goes with nearly everything. Serve with rice, mashed potatoes, roast beef, chicken, turkey or whatever. Very quick and easy to make.
Yield: 4 servings
o 3 tablespoons flour
o 3-4 tablespoons fat, bacon drippings or cooking oil
o 2 cups beef stock (broth), more or less - see directions
o 2 tablespoons catsup
o Salt to taste
o 1/2 teaspoon black pepper
1. Add cooking oil (or bacon drippings) to a skillet.
2. Heat the oil on medium-low heat. When the oil is bubbling, stir flour into the oil and cook until brown, stirring constantly. You are looking for a smooth, thick brown paste (roux), neither oily or lumpy. Add flour or oil if needed to get a smooth bubbling paste.
3. Add 1 cup beef broth, while stirring.
4. Add catsup, salt and pepper.
5. Continue adding broth and stirring. You may need more or less of the 2 cups broth according to how thick you want the gravy. Remember that the gravy will thicken more as it cools.
6. When gravy looks right, make a final taste and add salt/pepper if needed.
Important: You must get the roux (oil/flour) right before adding water (or milk). After adding liquid to roux you can not adjust beyond this point by adding additional flour or oil. If you do, you will ruin the gravy. Oil added at this point will sit on top of the gravy...very unappetizing. If you add flour at this point it will form lumps in the gravy.
* If you're gravy is bland, add salt.
* Add flavor by adding 1 cube beef bouillon.
* Really kick up the flavor by adding 1/4 cup chopped onion. Cook onion in the oil before adding flour for roux. Just cook until tender. About 1 minute.