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Homemade Gravy Recipes

November 30, 2011

Homemade Gravy on Mashed PotatoesI am not one to make gravy from scratch, so when I heard about this super easy trick, I had to try it for myself. When you need gravy for a crockpot meal, all you need is a can of cream of cheddar soup and a can of cream of mushroom (or cream of chicken) soup.

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Dump both soups into the crockpot, stir it up a bit. Do not add any water to your condensed soups. When your crockpot dinner is ready, your meat will be soaking in a delicious gravy mixture. Truly, it tastes just like gravy. You have to try it to believe it.

By Scout from Tennessee

 
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November 18, 2004

Fancy Turkey Recipe with Wild Mushroom Gravy

 
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October 22, 2007

My mom used to make a ground beef gravy, but it was not a dark or white gravy. I would consider it a 'clear' gravy, and quite basic. Maybe some juice from browned hamburger, onion, garlic, water? It was not a thick gravy, but not completely runny either, from what I remember. She would make this meat gravy and put it on mashed potatoes. Anyone have any suggestions? (This was back in the late 60's early 70's and used as budget-wise main meal.) Thank you.



Steve from Redlands, CA

Answers

By Bridghid (Guest Post)
October 22, 20070 found this helpful

We called this hamburger gravy. Just brown the meat with seasonings of your choice, and chopped onion. Add water or broth and simmer.

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Thicken with cornstarch which will keep the gravy clear or with a flour water paste. Serve over mashed potatoes or toast.

 
October 22, 20070 found this helpful

Depending on the quantity you want
1 boullion cube, 1 cup water bring to boiling

1/2 cup cold water, stir in a heaping teaspoon of cornstarch and stir into the boiling mixture until thickened

for a larger amount add additional boullion cubes plus water
and increase the amount of cornstarch in the 1/2 c. water

makes a light brown, clear gravy of medium thickest
ajust the amount of cornstarch to change the thickest

can use beef, chicken or vegetable boullion depending on what you are using it on.

 
By Jeanne (Guest Post)
October 22, 20070 found this helpful

She may have used cornstarch to thicken rather than flour.

 
By Joanne (Guest Post)
October 22, 20070 found this helpful

Use a beef boullion cube, 1 cup of water, 1 Tablespoon of corn starch and stir until thickened. This is the basic brown gravy mixture...you need not add salt as the boullion cube is salty.

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You could add some onion juice or some garlic juice or pepper for futher seasoning.

 
By (Guest Post)
October 23, 20070 found this helpful

I think she used the drippings from the skillet, then added some water or beef broth and thickened it with a little cornstarch. Try it!

 
October 23, 20070 found this helpful

Drain fat from pan. Add back in about two tablespoons. Add to 1 cup COLD water about 1 tbsp. corn starch. "Scrape" the bottom of the pan well to get up all the drippings possible. Stir constantly over medium heat. When the liquid comes to a boil it will be somewhat thick, but fairly clear. If you want more that a cup, then add 1 cup beef broth mixed w/ 1 tbsp. corn starch for each additional cup of gravy desired. Note: Making gravy is the very LAST thing that you do in meal preparation. If you are browning bread, put the bread in the oven, then make the gravy.

 
October 23, 20070 found this helpful

Drain fat from pan. Add back in about two tablespoons. Add to 1 cup COLD water about 1 tbsp. corn starch. Put in pan. "Scrape" the bottom of the pan well to get up all the drippings possible. Stir constantly over medium heat. When the liquid comes to a boil it will be somewhat thick, but fairly clear.

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If you want more that a cup, then add 1 cup beef broth mixed w/ 1 tbsp. corn starch for each additional cup of gravy desired. Note: Making gravy is the very LAST thing that you do in meal preparation. If you are browning bread, put the bread in the oven, then make the gravy.

 
By Ann (Guest Post)
October 23, 20070 found this helpful

Steve,

To our family clear gravy is the best.
I can beef cubes in plain water by the pressure canning method and then when I want beef and gravy I open the jar and thicken the beef liquid with a little cornstarch and cook until it thickens a bit.
You could also make clear gravy by using the broth from a cut of meat that you have slowly simmered. To further clarify meat broth you can strain it through a coffee pot paper filter.Add your own seasonings as you like, salt, pepper, etc.

 
October 23, 20070 found this helpful

Sounds like your Mom made "Shepherd's Pie" - brown ground beef and onions - drain grease off - add water to cover the ground beef and add 1 beef buillion cube. Cook over medium heat until water cooks down and cube dissolved - stir mixture (you can decide how much of the water you want to keep). I don't use any other seasonings. Cover the meat with mashed potatoes and serve right from the pan.

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I use a large non-slotted spoon and scoop a big helping - then when putting on a plate I flip it over so ground beef and gravy are on the top w/potatoes on bottom. My English friend put peas and carrots in hers. I sometimes drain the liquid into another container and set aside to make sure I have enough of the "gravy" - Then just enjoy.

 

Bronze Request Medal for All Time! 87 Requests
October 23, 20070 found this helpful

sounds like red eye gravy. my mom made it all the time for my dad. just pan drippings and sometimes would put cold coffee in and it would make it darker. try it. it was clear except for the brown color from ddrippings or coffee

 

Bronze Request Medal for All Time! 87 Requests
October 23, 20070 found this helpful

sounds like red eye gravy. my mom made it all the time for my dad. just pan drippings and sometimes would put cold coffee in and it would make it darker.

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try it. it was clear except for the brown color from ddrippings or coffee

 

Bronze Request Medal for All Time! 87 Requests
October 23, 20070 found this helpful

red eye gravy from about.com i searched it online.

INGREDIENTS:

2 tablespoons margarine
1 slice of ham, about 1/4-inch thick
2 tablespoons strong, brewed, black coffee
4 tablespoons water
PREPARATION:
Melt margarine in skillet and fry ham until done. Remove ham to a platter and keep warm. Add coffee and water to the fat; bring to a boil. Serve gravy with the ham and grits.
For a large slice of ham or two slices, double amount of liquid.
Serves 2 to 4.

 
October 23, 20070 found this helpful

Cornstarch is the answer. It's fun to watch it thicken and become clear. Flour will make great gravy, too, but it's cloudy. I leave my drippings in the pan, put cornstarch in a glass and add water to it, mix it well and stir it into the drippings. Bring the liquid to a simmer and stir when the gravy begins to thicken. Depending on how you seasoned the meat, you might need to add salt, pepper or whatever spices you like to the gravy.

 

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October 23, 20070 found this helpful

Steve, you need to mix the cornstarch with COLD water before you add it to your pan.

 
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March 13, 2008

Easter is coming. Try this. Bake your ham, however you like. The drippings in the bottom of the pan, make great gravy, like you would make any gravy. Add a little flour, water and stir, add to drippings. Wait until you try this. My mother made this for years.

 
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May 27, 2009

I make salmon gravy with mackerel. First make your gravy and debone the mackerel. Use your hands and break the mackerel up and add to the gravy. You can use the juice too but I do not like to use it.

 
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November 17, 2009

I am a vegetarian and now that Thanksgiving is coming along, I suddenly thought, "Wait a second, what should I do about gravy this year?" I haven't had gravy ever since I've become a vegetarian. I guess I just want some gravy that doesn't contain any animal products. So if you have a really yummy vegetarian or vegan recipe for Thanksgiving, please share. Thank you.


By Cara from Farefield

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December 8, 2009

I love the gravy that is served in Chinese restaurants when I order egg foo young. Would anyone have the recipe? Thank you.

By Kathy from Sylvania, OH

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July 27, 2010

For more nutrition, I use bean liquid remaining after cooking beans to replace water when making gravy. I use 2 Tbsp. butter, 2 Tbsp. flour, and 1 1/2 to 2 cups bean liquid.

 
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July 17, 2012

Jimmy's Buttermilk Chicken in Jacksonville, Florida had a great rice and gravy recipe. Anyone have any ideas on how to make it?

By Samantha

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January 30, 2013

This is so easy to make and goes well with meat loaves, fried liver, savoury meatballs or my personal favourite, Salisbury Steak. If I have them on hand, I'll add a few sliced mushrooms to the gravy.

 
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