Old Fashioned Brown Gravy

Old Fashioned Brown Gravy

49
dlkg 0

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

20 m servings 60 cals
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Nutrition

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

49
  1. 63 Ratings

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Most helpful positive review

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 wate...

Most helpful critical review

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.

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 wate...

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...

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.

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 b...

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

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,...

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

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

I omitted the milk and I used the juice from the chicken instead. Added some oregano, basil and parsley just to get abit of italian taste. My husband really liked it. Went well with mash potatoe...