Old Fashioned Brown Gravy Recipe - Allrecipes.com
Old Fashioned Brown Gravy Recipe
  • READY IN 20 mins

Old Fashioned Brown Gravy

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    20 mins

Directions

  1. 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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Reviews More Reviews

Most Helpful Positive Review
May 21, 2005

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!)

 
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.

 

61 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.

 
Feb 03, 2011

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

 
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! :)

 
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!

 
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.

 
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

 

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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.

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