BASIC OLD-FASHIONED GIBLET GRAVY RECIPE - (4.8/5)
Provided by á-2225
Number Of Ingredients 8
Steps:
- Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.
BASIC PAN GRAVY FROM DRIPPINGS
A basic recipe for yummy gravy using the drippings from whatever you have roasted, turkey, chicken, pork roast, beef roast...... Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth.
Provided by queenbeatrice
Categories Sauces
Time 15m
Yield 3 2/3 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- In skillet or roasting pan, add flour to drippings; blend well.
- Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
- Add broth; cook until mixture boils and thickens, stirring constantly.
- Stir in salt and pepper.
Nutrition Facts : Calories 17.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 388.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 0.7
BASIC FORMULA FOR GRAVY
You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!
Provided by BETHANY T.
Categories Sauces
Time 5m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- In pan, measure and heat fat.
- Wisk in flour.
- Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly.
- When flour darkens to desired color, slowly wisk in measured liquid.
- Cook until desired thickness.
- Season to taste.
- You can add kitchen boquet or gravy master for added color.
BASIC CURRY GRAVY RECIPE - (3.9/5)
Provided by Hester
Number Of Ingredients 8
Steps:
- Fry onion in canola oil until fragrant, add salt, ginger, and garlic. Stir for 1 to 2 minutes. Add tomatoes and a bit of water. Stir, cover, and cook until tomatoes are tender. Turn off the stove; add roasted red pepper. Puree mixture in a blender or food processor. Use for any dish, adding the spices called for in that recipe.
BASIC RED GRAVY (MARINARA)
This easy to make marinara sauce can be used for a number of recipes. Add meatballs, ground beef & pork, Italian sausage, chicken, shrimp, or anything else you like with red gravy. This is a traditional Italian recipe passed down for generations. The flavors become more intense when it sits in the refrigerator a day or two then...
Provided by Donna Graffagnino
Categories Other Sauces
Time 3h15m
Number Of Ingredients 17
Steps:
- 1. Heat the bacon grease or olive oil in a Dutch oven, over medium heat and add chopped onions, green onions, and bell pepper and saute on low until onions are transparent but don't let them brown.
- 2. Add tomato paste, tomato sauce, diced tomatoes, and minced garlic; cook down for about 5 minutes stirring constantly to prevent scorching.
- 3. Add wine and beef stock, oregano, basil, granulated garlic & onion, bay leaves, sugar and salt & pepper to taste.
- 4. Simmer stock for about 30-45 minutes, adding more beef stock as needed to keep sauce fairly thin. Cover with a splatter screen or off-set the lid so steam can escape without splattering sauce all over the kitchen; cook for 2-3 hours or until desired thickness is reached. Taste for seasoning and adjust as needed. Serve over pasta or add your favorite meat to red gravy. Buono Appetito!
- 5. *Options: ,I don't use carrots but if you like them add 2 finely chopped carrots to the onions and bell pepper if desired - it adds to the sweetness. If you like just a little heat in your red sauce then add crushed red pepper flakes to taste when adding tomato paste & sauce.
BASIC GRAVY
Steps:
- Pour the turkey drippings into a bowl. Add 1/4 cup of the chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively, use a degreasing cup.)
- Spoon 1/2 cup of the fat into a saucepan. Add the flour; cook over medium heat, stirring, until golden, 4 minutes. Slowly whisk in the remaining 8 cups hot chicken broth; bring to a boil, then reduce to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer, whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed.
BASIC ROAST BEEF WITH GRAVY
As a little girl My grandparent's took me to a Restaurant called Picadilly's and I remember having wonderful medium rare roast beef sliced thin like they do now at carving restaurant buffets. And they served it with a very thin ajus. The other day I wanted it so bad that I attempted my first one. and here it is
Provided by Shawn C
Categories Roast Beef
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- in very large cast iron skillet with a metal rack in it lace roast fat side up. season well with salt, pepper and garlic powder.
- in a preheated 325* oven place roast for 1 hour. turn oven off during last 10 minutes and let sit for 30 minutes while making your addtional dishes like mashed potatoes!
- once you are ready to make gravy remove roast and let sit on plate not cutting until ready to serve.
- in cast iron skillet you cooked in pour water and turn up the heat add base and aujus mix and stir well to incorporate the powder.
- let come to a boil for about 3-5 mionutes thicken with cornstarch and water.
- and serve with all your favorites!
- slice the meat thinly almost shaving it against the grain the juices should flow
- leftovers? how about a open faced derby sandwich- hot roast beef and gravy over toasted bread! or maybe a french dip sandwich to take to work!
Nutrition Facts : Calories 640.6, Fat 42.4, SaturatedFat 16.3, Cholesterol 181.7, Sodium 991, Carbohydrate 3.4, Protein 57.7
1916 BASIC EASY GRAVY RECIPE USING CAMPBELL'S SOUPS
Still good and easy but... Can you believe this recipe for using canned soups in recipes dates to 1916? Amazing. And we still use them today. The basic idea is to make a sauce or gravy from the soup, add leftover cooked meats and vegetables, and serve this over rice, noodles, potatoes, or toast. Recipe from Campbell's Soups.
Provided by Kathie Carr
Categories Other Sauces
Time 20m
Number Of Ingredients 3
Steps:
- 1. Make gravy in the pan you cooked the meat in. Drain grease. Scrape any bits of browned meat on bottom of pan and use in gravy. Heat the soup and liquid you are using in pan over medium heat until the mixture is hot and bubbling, stirring occasionally. Add black pepper as desired. Serve this gravy over rice, noodles, or potatoes and cooked pork chops, beef, or chicke
- 2. VARIATIONS: Add one or more of the following: sauted mushrooms, onions, peas, minced garlic, carrots, or other vegetables.
BASIC FAT FREE GRAVY
Several years ago, DH was in the hospital with a heart condition and was placed on a fat restricted diet. This recipe was provided by the hospital and I have used it since to make wonderful gravy, especially at Thanksgiving and Christmas. Browning the flour is the key to rich fat-free gravy
Provided by PaulaG
Categories Sauces
Time 1h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a heavy skillet over low heat.
- Add flour and cook, stirring occasionally until light brown.
- Before using meat drippings, remove the fat by placing in a seperator or quick chill in freezer for about 30 to 60 minutes and skim visible fat from top.
- Put 1/2 of defatted drippings/broth in a jar, add the browned flour.
- Cover tightly and shake until mixture is smooth.
- Pour into a saucepan, add remaining liquid.
- Bring to a simmer and cook for a few minutes, stirring constantly until desired consistency.
- Season to taste with salt and pepper.
- If desired add a few drops of Kitchen Bouquet until desired color.
- Please Note: The cooking time allows for the quick chill method on the broth.
BASIC GRAVY (W/O PAN DRIPPINGS)
I adapted this recipe from THE JOY OF COOKING and have been making it for more years than I care to remember. It's fast and easy.... fast and easy enough to be able to make a 2nd batch in the middle of dinner b/c folks scarfed up the first batch! NOTE: I'm not sure how 1-2 TEAspoons of Worcestershire got changed to 1-2 TABLEspoons.... which is way too much! I've changed the recipe back to 1-2 TEAspoons of Worcestershire.
Provided by Impera_Magna
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saucepan over medium heat.
- Whisk in flour til well blended.
- Slowly add broth, whisking continually.
- Add Worcestershire sauce, garlic powder, and pepper.
- Cook over medicum heat til thickened, stirring from time to time.
- Keep an eye on the saucepan, the thickening process goes quickly.
AMERICAN KITCHEN CLASSIC BASIC TURKEY GRAVY
This basic recipe will give a better result using the turkey stock. Remember to warm your gravy boat or serving pitcher with hot water a few minutes before you need it to serve the gravy. Dry it before adding the gravy.
Provided by Member 610488
Categories Sauces
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring 4 cups of stock to a boil. Remove from heat and keep warm.
- Melt butter in a large heavy saucepan over medium heat. Whisk in flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking!
- Within 2-3 minutes it will be the color of cafe au lait (golden brown) and smell slightly toasted. Gradually whisk in the warm stock and bring to a boil. Lower heat so the gravy is at a bare simmer.
- Add the bay leaves, mushrooms and Madeira and let simmer until grav is reduced by half. Remove the bay leaves and the mushrooms by a slotted spoon. Keep warm until turkey is finished.
- Transfer the turkey to a carving board and strain the drippings from the pan into a measuring cup. Skim the fat, add enough water to measure 1 cup.
- Place the roasting pan over two burners on medium high heat. Add the drippings mixture and deglaze the pan, stirring and scraping any browned bits with a wooden spoon. Strain into the gravy and simmer until slightly thickened, 10 minutes. Season to taste and serve.
Nutrition Facts : Calories 73.6, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 1.3, Carbohydrate 4.5, Fiber 0.3, Sugar 0.1, Protein 0.6
BASIC GHANAIAN GRAVY
Rice is served many time in Ghana as dinner. This is a basic Tomato Ghanaian Gravy that can be served over plain white rice. From the website Buchele Ghana Adventure. Post for ZWT4.
Provided by mary winecoff
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Nutrition Facts : Calories 309.8, Fat 27.9, SaturatedFat 3.7, Sodium 14.1, Carbohydrate 15.5, Fiber 3.9, Sugar 8.9, Protein 2.7
BASIC BROWN SAUCE OR GRAVY
Make and share this Basic Brown Sauce or Gravy recipe from Food.com.
Provided by Scotty Callies Mom
Categories Asian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt 3 T butter in small saucepan.
- Stir in 3T flour til blended.
- Pour in one can Campbell's condensed beef broth, stirring well.
- Heat over med heat until thickened.
- Season with pepper,onion powder, garlic powder, and Worcestershire sauce or as desired.
Nutrition Facts : Calories 111.1, Fat 9.4, SaturatedFat 5.5, Cholesterol 23.6, Sodium 633.8, Carbohydrate 4.5, Fiber 0.2, Protein 2.6
BASIC GRAVY
Make and share this Basic Gravy recipe from Food.com.
Provided by Wendys Kitchen
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Skim fat from pan juices. Place dish over heat, cook scraping base of dish for 1-2 minutes.
- Stir in flour. Cook 1 minute.
- Remove from heat. Gradually blend in liquid.
- Return to heat. Cook stirring constantly until gravy boils and thickens.
- Simmer 3 minutes, blending in seasonings.
BASIC TURKEY GRAVY
After you've roasted the turkey, use all the flavorful vegetables and cooking juices in the roasting pan to make a rich-tasting gravy.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Place roasting pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until vegetables are very brown, 5 to 15 minutes.
- Pour off (and discard) all but 1/4 cup fat from pan. Add wine; cook, stirring constantly, until syrupy, 1 to 2 minutes. Add flour, and cook, stirring, until browned, 1 to 2 minutes.
- Add water, and bring to a boil. Cook, stirring occasionally, until gravy reaches desired consistency, 5 to 10 minutes.
- Discard large solids, and strain gravy through a fine-mesh sieve. Season with salt and pepper. Keep warm or reheat just before serving.
BASIC BROWN GRAVY
Steps:
- Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving
BASIC BROWN GRAVY
This is a starter gravy that mushrooms and onions can easily be added to. Reduce everything in half to make a smaller batch of gravy.
Provided by Lynn Socko
Categories Gravies
Time 15m
Number Of Ingredients 9
Steps:
- 1. This is a recipe for some delicious homemade beef stock. https://www.justapinch.com/recipe/lynn-socko/beef-stock-and-shredded-beef/healthy-beef TIP FOR A DARKER GRAVY: While gravy is thickening, add a few drops of KITCHEN BOUQUET, this will give you a richer color without effecting the flavor, use sparingly. If using puree veggies, add to stock while heating.
- 2. 2 FOR CORNSTARCH THICKENER: Heat stock. Mix together 1 cup of COLD water or milk and 1/4 c. of cornstach, mix very well to remove all lumps. Add to hot stock and simmer on low for 5-10 min. If gravy is not thick enough repeat step. Add salt to taste.
- 3. 3 FOR BUTTER AND FLOUR THICKENER: Melt butter in skillet or med. saucepan. Add flour, mix well and cook over very low heat for a few minutes to cook out the flour taste. Pour warm beef stock into pan and stir well with whisk. Simmer till gravy is thickened. Add salt to taste.
BASIC GIBLET GRAVY
This is the giblet Gravy I made to accompany our Thanksgiving dinner. It was really good. I used the juices from the turkey to go in the stuffing, & made this meaty gravy to go over the side items. If you don't have hearts & gizzards, you can use chicken parts, just to add a bit of texture to the gravy & have the added flavor. I...
Provided by Rose Mary Mogan
Categories Gravies
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. Add hearts and gizzards & turkey tails if using, with turkey/chicken giblets to a large pot, throw in the chopped veggies, cover with water, and add spices & bring to a rolling boil. Then lower heat & cook until meat is tender.
- 2. Giblets should cook about an hour to 1 1/2 hours, till giblets are tender. Add more water if needed. You will need 6 cups liquid.
- 3. Strain the giblets when fully cooked, and you can discard the veggies or puree them and add them to the strained broth/ liquid if desired for additional flavor. Only use the lean meaty parts of the turkey tails, discard the fat and bones.
- 4. Chop all of the giblets and remove the meat from the neck discard bones, and add chopped giblets to a bowl. Divide the giblet mixture between what will be used for stuffing and what you are using for the gravy.
- 5. In a medium size sauce pan bring 5 cups of the broth & giblets to a rolling boil. Then using a small bowl add the reserved 1 cup broth with the 1/3 cup of Arrow Root Starch, and stir until blended together. Then pour into the boiling broth mixture, lower heat, and stir and simmer until mixture thickens as desired, taste & add additional salt & pepper if desired.
- 6. May use a bit of Kitchen Bouquet if a deeper richer color of gravy is desired. Serve while still hot. Serve over Stuffing, chicken, turkey or mashed potatoes.
- 7. NOTE: KITCHEN BOUQUET is used to enhance the colors of gravies and sauces. Comes in a Brown Bottle with a yellow cap. I PREFER USING ARROW ROOT AS A GRAVY THICKNER INSTEAD OF CORN STARCH OR FLOUR, because it doesn't clump up when it is reheated, it stays in the liquid gravy form. But either will work fine.
BASIC PAN GRAVY
My children were always calling to ask how I made my gravy without lumps. I made a recipe book for each of them and included my basic pan gravy. They have injoyed the recipes and now we can talk about the grandchildren when they call and not about lumpy gravy! : )
Provided by G Giles @nanagioia
Categories Gravies
Number Of Ingredients 4
Steps:
- After the meat is removed from the pan and put in a warm place, pour off all but 2 tablespoons of the pan juices in a skillet.
- Sprinkle the flour over the heated drippings ( or oil), stir constantly so the flour and oil are mixed and the flour cooks about a minute. Gradually add the liquid, stirring constantly until the gravy begins to thicken. Add salt and pepper to taste (I often add a little garlic powder).
- Tips: Have your ingredients ready with everyting at your fingertips. Use a large serving spoon. Add liquid gradually and stir quickly (eliminates lumps). Keep heat on medium (too hot causes gravy to thicken too quickly). Gravy keeps cooking and thickening even after it's removed from the pan. Pour it up just before you think it is thick enough(Experience is the best teacher). If gravy is too thick, thin with a little warmed liquid and reheat. End results... you should have a nice gravy and no lumps! :)
BASIC GRAVY RECIPE
a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture. In the United States, the term can refer to a wider variety of sauces.
Provided by Philippine G.
Categories Sauces
Time 7m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- 1. Combine all ingredients in a large bowl.
- 2. Mix slowly, as it is really poofy .
- 3. In a skillet put 2 cups of water and 1 cup of gravy mix, stirring constantly and simmer for 2 - 3 minutes or until thick.
- 4. Put in a container and serve.
Nutrition Facts : Calories 99.1, Fat 0.3, SaturatedFat 0.1, Sodium 466.4, Carbohydrate 21, Fiber 0.9, Sugar 1, Protein 2.8
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