I 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.
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
This page contains the following solutions.
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.
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.
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.
Fancy Turkey Recipe with Wild Mushroom Gravy
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.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
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.
We called this hamburger gravy. Just brown the meat with seasonings of your choice, and chopped onion. Add water or broth and simmer.
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.
She may have used cornstarch to thicken rather than flour.
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.
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!
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.
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.
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.
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.
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
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
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.
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.
Steve, you need to mix the cornstarch with COLD water before you add it to your pan.
We had something similar. Mom used to use chicken stock, let it simmer awhile and thicken it to your liking with flour & water shook up in a jar. Or cornstarch & water or cool broth. We usually had it with diced onions and a can of peas /w carrots added.
But it's your call, later, >>>-----> redskin.
Cornstarch will make it a clear gravy. Flour will make it more White. Hope this works for you.
I was told years ago from a good cook - always add two flavours to your gravy ie chicken/ beef - I have used this for years found it delicious turkey/beef - experiment & enjoy
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
Chicken Foo Young
3 eggs (beat well)
1/2 c. diced chicken (or shrimp, crab meat, lobster)
1 c. drained bean sprouts
3 green onions (sliced thin)
Salt and pepper to taste
1/4 c. chopped water chestnuts
1/2 c. sliced mushrooms
Peanut or vegetable oil
Combine the beaten eggs with the remaining ingredients. In large skillet, cook egg mixture in 1 tablespoon oil by spoonfuls. Brown slightly on both sides. Keep hot until all are cooked. Serves 4. Serve with white rice and Chinese Gravy as follows.
Chinese Gravy:
1 c. chicken broth
1 tsp. soy sauce
1 tbsp. cornstarch
Water
Salt
Pepper
I make egg foo yung out of my leftover pork loin roast and it is great. I use the pork gravy and add a little soy sauce for flavor.
If I am low on gravy, I make up a packet or two of the pork gravy or brown gravy mixes and add to the homemade gravy. I have never used water chestnuts but do add soy sauce to the eggs along with some garlic salt.
Thank you. Both recipes sound wonderful. I'll give it a try.
This is the best. The sherry makes it! 3/4 cups chicken broth, 2 tbsp. soy, 1 tbsp. dry sherry and 1 tbsp cornstarch.
Combine in saucepan and wisk till boiling and thickened. Enjoy!
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
One gravy I like is tomato gravy. You saute onions until golden, add a can of chopped tomatoes and cook a little longer. Make a flour paste and add to the tomatoes and onions, add some water if to thick. Salt and pepper to taste. Serve on potatoes or biscuits. Yum!
Here's a couple of links for recipes:
vegetarian.about.com/
www.fabulousfoods.com/
You can buy vegetarian stock powder or even vegetarian gravy mix at most supermarkets. Use these as your base - add some dried herbs or flavours like onion or garlic - if using the stock powder add some corn flour/flour made to a paste in water and heat over the stove until thickened. I've been a vegie for about 15 years and have never missed out!
My daughter's a vegetarian and I'm allergic to milk, so I had to learn to make gravy we could both eat! Fortunately, it's easy. Saute finely-chopped onions and minced garlic in a little olive oil, and use this instead of the meat fat in any gravy you'd like to make.
For example, I'll often make a simple "biscuits and gravy gravy" in the skillet, add a little black pepper, then stir in just enough flour, a teaspoonful at a time, to make little clumps of flour. Turn off the heat and stir in just enough soy milk (you could use cow's milk if you prefer) to make a gravy a little thinner than you want your end product to be. Turn the heat back on just barely long enough to warm the gravy, and then take it immediately off the heat, stirring constantly. (If it goes too long, it'll get too thick. You can thin it out with more milk or water, but if you do that too much you'll sacrifice flavor.) Serve immediately over fresh biscuits! (Salt to taste after serving.)
Another option, for a more Thanksgiving-style gravy, is to add cornstarch dissolved in cold water instead of the flour and soy milk. You could also follow any other gravy recipe you like, with the basic idea that garlic and onions in oil make a good substitute for the meat fat they use. Happy cooking!
You could use cream of mushroom soup thinned to the desired consistency with milk. Add gravy master or some other browning sauce to give it a nice rich brown color.
Vegan Gravy
1/4 cup flour (of your choice)
1/4 cup nutritional yeast flakes
1 1/2 cups of hot water or heated soy milk
2 Tbsp. Braggs Liquid Aminos
2 Tbsp. Olive or Canola oil
onion powder to taste
garlic powder to taste
salt and pepper to taste
Heat oil, add flour and stir. Add hot water or heated soy milk next. Stir with whisk. Add remaining ingredients and simmer on medium until thickened as you stir with whisk.
When I want a quick gravy that taste good, I heat chicken or beef stock and thicken it with the flour and water paste. The same could be done with Vegetable stock or broth. It has plenty of flavor but if you want more flavor, season to taste with herbs, salt and pepper.
Take 3 Tbsp. of oil and put in pan. Heat and add some mushrooms. Cook until light brown and remove. Add 3 Tbsp. of flour and stir until light brown. Add a can of Vegetable broth and put back your mushrooms. Cook down until as thick as you want. Add salt and pepper. This is as good as giblet gravy over your dressing. I have even added sliced boiled eggs to the gravy and that makes it even better.
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
