Faith Farm

The art of gravy

There are as many ways to make gravy as there is cooks in this world-but I have had many tell me that they they just can't make gravy-so here is my way of making gravy-simple and yummy-the way I was taught to make it--a long time ago-lol.

Get your skillet hot (best if cast iron) and a big spoon of shortening...when it is melted sprinkle flour until it makes a thin paste.  Stirring it with a whisk.  Let it cook until it is golden brown in color...don't stop stirring!  This will be the most important part of making a good batch of gravy.  As soon as it is the right color pour in the milk.  Lots of it.  Fill your skillet leaving enough room to stir.  Add salt and black pepper to taste.  (lot's of pepper) Continue to boil until it thickens.  If the gravy thickens real fast then add a bit more milk and cook until right consistancy.  If you make it a bit thinner than you like and cook it down you will have a creamier gravy.  Eat hot over biscuits, scrambled eggs, fried potato's, what ever you like.....I personally like gravy and biscuits with scrambled eggs, a slice of fresh tomato and red onion on the side.  yep-its country-but man-oh-man-it doesn't come better than that!

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{ 01:55, Saturday, December 29, 2007 } { Posted by blessedbeyondbelief }

Mmmm thank you for sharing this! I am going to have to give this a try. :-)

country gravy

{ 06:11, Saturday, December 29, 2007 } { Posted by farmgal35 }

I like to crumble up sauage, fry it then add my flour till it browns. Stir in milk. Or I use bacon grease or lard. I just like the flavor the sauage, bacon or lard gives to the gravy. My grandfather loves sawmill gravy. Dh loves for me to make gravy, biscuits, fried apples and deer meat.

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{ 02:24, Sunday, December 30, 2007 } { Posted by j706nancyr }

I am one of those people who just can't "get it right" when making gravy.....I am gonna try your way, maybe tonight! I think we will have "breakfast for supper" and we can have gravy and biscuits.
I will let you know how it works!
Thanks,
Nancy