Best Old Fashioned Flour Gravy Recipes

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MOM'S COUNTRY GRAVY



Mom's Country Gravy image

This is my mother's recipe I grew up with. It is very tasty and is great with biscuits and sausage.

Provided by Nancy Smith

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 20m

Yield 6

Number Of Ingredients 5

½ cup vegetable oil
¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

Steps:

  • Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 19.8 g, Cholesterol 13 mg, Fat 21.5 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 454.7 mg, Sugar 7.7 g

OLD FASHIONED BROWN GRAVY



Old Fashioned Brown Gravy image

Old-fashioned brown gravy. Made from meat drippings.

Provided by dlkg

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 4

Number Of Ingredients 5

2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.8 g, Cholesterol 13.1 mg, Fat 1.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 30 mg, Sugar 2.9 g

OLD FASHIONED GRAVY



Old Fashioned Gravy image

This is the real thing! I am from the land of meat, potatoes and gravy (Denmark) and my mom used to make this ALL THE TIME. So much so that when I was a teenager I swore that I would NEVER make this EVER. Now - of course - I truly cherish it on special occasions like Thanksgiving and Christmas. The food in Denmark has since my childhood lightened up quite a bit and much more varied now.

Provided by Deantini

Categories     European

Time 10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

50 g butter (2 oz)
5 tablespoons all-purpose flour
drippings from turkey (max 1/4 cup) or roast, if you have it (max 1/4 cup)
2 cups chicken broth
3/4 teaspoon salt
freshly ground pepper
1 dash gravy, browning

Steps:

  • Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
  • Add drippings if you have any (not needed, but makes the flavour deeper).
  • Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
  • You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
  • Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.

Nutrition Facts : Calories 71.4, Fat 5.4, SaturatedFat 3.3, Cholesterol 13.4, Sodium 449.7, Carbohydrate 3.8, Fiber 0.1, Sugar 0.2, Protein 1.8

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