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READY IN 20 mins

Old Fashioned Brown Gravy

Read Reviews (44)

"Old-fashioned brown gravy. Made from meat drippings." — dlkg

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Original recipe makes 4 servings Change Servings

2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk

1 cup water
salt and pepper to taste

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Directions

Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.

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PREP 5 mins
COOK 15 mins
READY IN 20 mins

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Perfect traditional gravy just like Mom made. And no lumps! For chicken or pork, I use the half milk and half water. But for roast beef gravy, I like to 2 cups of water and no milk (use the water used to boil your potatoes for mashed potatoes to go with the gravy!)

—chellebelle

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Most Helpful Critical Review

Jan 22, 2006

I have never had problems making gravy in the past, but this just didn't work. It wouldn't thicken, and was very bland, even with A LOT of salt and pepper.

—jchaney

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56 Ratings

Nov 06, 2007

I made this gravy using drippings from my chuck roast cooked in the crock pot. In order to make a rue with the right consistency, I used at least 6 tablespoons of drippings to the 2 tablespoons of flour. Otherwise, I followed the recipe for milk and water. The gravy cooked and thickened nicely. I'm giving 3 stars only because I was in a hurry, and had I not saved any more drippings than the 2 tablespoons called for in the recipe, I'd have been in trouble!! Will use recipe again, but more drippings.

—apriltxn

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Feb 03, 2011

Pretty good! Definitely needed seasoning, but easy and tasty.

—Sarah

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Apr 13, 2008

i've never made gravy from drippings before and this turned out perfect!!! though i didn't measure anything.. i just took all the drippings (beef) and added some flour and a dash of milk. oh, and i added just a bit of beef stock. i had the corn starch ready, but i'm amazed that i didn't even need it! i'm glad that i read the dirctions and decided to wait because it only took about a minute to thicken up. anyway, thanks for posting this, it saved my butt today! :)

—elstilez

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Mar 21, 2006

This is how my Mom made hamberger gravy! but tonight I added the hamberger, dehydraded chopped onions, Montreal Steak Seasoning to it and put it on toast! then I heated up some small peas with butter, salt, pepper and layered them over the top.Man it was so good I had to write this review. Try it u'll love it!

—CheftLaBell

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Oct 16, 2008

This is a good recipe, but it needed some salt and pepper. I used beef stock in place of water for a richer flavor.

—CURTISLEE

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Apr 29, 2009

I never have made gravy before on my own and now I have. Easy to follow and easy to make. Thank you for sharing

—motherofthree

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Nutrition

Calories
60 kcal
3%

Carbohydrates
5.8 g
2%

Cholesterol
13 mg
4%

Fat
1.6 g
2%

Fiber
0.1 g
< 1%

Protein
5.4 g
11%

Sodium
127 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Old Fashioned Brown Gravy

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 60
Calories from Fat: 14

% Daily Value *
Total Fat 1.6g 2 %
Saturated Fat 0.9g 5 %
Cholesterol 13mg 4 %
Sodium 127mg 5 %
Potassium 113mg 3 %
Total Carbohydrates 5.8g 2 %
Dietary Fiber 0.1g < 1 %
Protein 5.4g 11 %
Sugars 2.9g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 9 %
Iron 4 %
** Thiamin 5 %
Niacin 8 %
Vitamin B6 2 %
Magnesium 4 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.