Beef Gravy
Beef Gravy
In a pint jar combine:
1/2 cup HOT water
4 Tbsp flour
Hand tighten lid in place. Shake smooth. Set aside.
In a wide pot or skillet, heat:
2 cups broth
Bring to boil. Quickly whisk in flour + water, pouring it from jar through a mesh screen.
Boil at least 1 minute.
Season to taste:
Seasoned salt
Garlic salt
Brenda’s tips:
Brenda always pours the liquified flour through a mesh strainer to remove any clumps.
Offset the strainer and the jar so that the mesh bowl aligns with the mouth of the jar, hold in non-dominant hand with fingers curling around the jar and the handle of the strainer. Whisking with the dominant hand, pour the flour paste through the strainer by tipping the hand towards the boiling broth.
Brenda recommends hot water as the flour will dissolve more readily than in cold.
Best gravy is achieved by using the broth from cooking a beef roast, but canned broth will also work well.
This method works great for beef, turkey, or pork gravies.
Window to B’s Kitchen…
Pint jar with flour & hot water. Shaken. Ready to pour.
Shake it smooth.
Straining out any potential lumps and whisking will prevent lumpy gravy.
Holding the jar + strainer in non-dominant hand, begin whisking with dominant hand. Tilt jar, allowing the flour slurry to flow through the wire mesh into the pot. Whisk continuously for about a minute.
Check consistency: after cooking for a minute, dip spoon into gravy. The gravy should coat the back of the spoon.
Taste: add a little more seasoning if the gravy is bland.
