The instructions for this gravy are for my favorite son. After you put your roast in the oven, start making the flour mixture for the gravy. The earlier you do this, the less lumps you will have because they will soften. Put about 1/2 cup all-purpose flour into a cup and start adding water slowly, all the while mixing with a fork. You will probably end up using about 1/2 cup of water. It should be the consistency of just a tad thinner than Elmer's glue. I never measure the flour or water; after 40 years of making this gravy, there is no need to measure. Set this mixture aside while the roast is cooking, but stir it around now and again to make sure there are no lump.
This picture is the roast juices after the roast has been removed. Now is the time to start cooking the gravy. I usually pour the juices into the skillet I seared the roast in, but you have to make sure there are no burned bits still in the skillet. I just take a paper towel and wipe the skillet out if it looks burned. Heat the juice to boiling.
Pour the flour mixture slowly (important) into the boiling juices and . A whisk makes this process much easier. You have to stir fast or the flour mixture will start to cook and make lumps. Continue to add the flour mixture and stir until it thickens to the consistency that you want. How fast the gravy thickens will in part depend on how thick your flour mixture is. If it thickens more than you want, just add a little water. Boil it for a couple of minutes and it will be ready to serve. Add salt if needed.
The instructions for this gravy are for my favorite son. After you put your roast in the oven, start making the flour mixture for the gravy. The earlier you do this, the less lumps you will have because they will soften. Put about 1/2 cup all-purpose flour into a cup and start adding water slowly, all the while mixing with a fork. You will probably end up using about 1/2 cup of water. It should be the consistency of just a tad thinner than Elmer's glue. I never measure the flour or water; after 40 years of making this gravy, there is no need to measure. Set this mixture aside while the roast is cooking, but stir it around now and again to make sure there are no lump. 
This picture is the roast juices after the roast has been removed. Now is the time to start cooking the gravy. I usually pour the juices into the skillet I seared the roast in, but you have to make sure there are no burned bits still in the skillet. I just take a paper towel and wipe the skillet out if it looks burned. Heat the juice to boiling.
Pour the flour mixture slowly (important) into the boiling juices and . A whisk makes this process much easier. You have to stir fast or the flour mixture will start to cook and make lumps. Continue to add the flour mixture and stir until it thickens to the consistency that you want. How fast the gravy thickens will in part depend on how thick your flour mixture is. If it thickens more than you want, just add a little water. Boil it for a couple of minutes and it will be ready to serve. Add salt if needed. 
No comments:
Post a Comment