hortening into the Self-Rising Flour with a pastry blender or
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
s roasting, put butter and flour in small saucepan and set
owl, combine the broth and flour, beating with a whisk until
Cook sausage until no longer pink. Do Not Drain.
Stir in butter until melted.
Sprinkle with flour.
Gradually add milk. Mix well.
Add salt, pepper, and hot sauce.
Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Serve over your favorite homemade or refrigerated biscuits.
I sometimes serve the sausage gravy over leftover potatoes from the previous night's dinner that I have fried up.
Recipe says serves 4, I find we rarely get more than 2 servings, so I often will double this.
Combine all ingredients in a medium-sized storage container or plastic bag.
Store tightly covered at room temperature.
Shake or stir before using to make gravy (recipe follows).
Yields about 1 3/4 cups.
VUSHKA Combine flour and salt.
Add milk,
Saute mushrooms in Olive Oil &/or Butter until tender & slightly browned.
Transfer mushrooms to sauce pan.
Add remaining ingredients \"except\" for Corn Starch & additional Broth.
Bring to soft boil for approx 5 minutes.
Depending on preference & use of gravy; thicken with Corn Starch blended with Broth until smooth. (It's easiest to shake together in a small jar with lid).
Add to gravy.
Bring to soft boil & serve.
TIP: to keep gravy hot for serving, keep in thermos & when needed, transfer to gravy boat.
1. Bring the turkey stock to a boil in a large saucepan. Stir in the cream of chicken soup and season with the poultry seasoning, salt and pepper.
2. Reduce heat to low and let simmer.
3. Warm the milk in the microwave for about 30 seconds and whisk in the flour until there are no lumps.
4. Bring the stock up to a boil.
5. Gradually stir in the milk mixture stirring constantly for about a minute or until it's thickened.
COMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
br>For the Debris Gravy:
Mix the flour, water/stock and
Melt butter over medium heat in small sauce pan.
Add flour - a couple of tablespoons at a time and stir until a ball is formed from the flour and butter in the pan. Pour about 1/4 cup of chicken broth and stir until smooth.
Keep adding a little of the chicken broth and stirring until smooth each time. If gravy is too thick, add a little water and stir until smooth until desired thickness. Add salt and pepper to taste.
Makes about 1 1/2
to 2 cups gravy.
Mix Gravy Mix, flour and sage in large saucepan. Gradually stir in apple juice, turkey drippings and water with wire whisk until smooth.
Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).
Fry your sausage in a large skillet until brown. Add flour to sausage and in skillet and mix together. Brown flour and add milk. on medium high, stir mixture often to keep from burning. Add sage, salt and pepper. As gravy comes to a boil it will thicken. If it is too thick, add 1/4 cup of more milk. Reduce heat after bringing to a boil and cook for 5 minutes. This is excellent served over chicken fried steak, biscuits, or potatoes.
Heat olive oil in a small saucepan over medium-low heat. Stir in flour, nutritional yeast, onion powder, and garlic powder with a fork to make a smooth paste. Cook and stir paste for 1 minute. Add 1 cup plus 2 tablespoons water and 1 cup plus 2 tablespoons almond milk gradually, stirring gravy continuously with the fork to prevent lumps.
Season gravy with salt and pepper. Bring to a boil; reduce heat and simmer, stirring constantly, until thickened, 3 to 5 minutes.
1. Combine soup and 1 1/2 c. of water (broth) and add to droppings.
Stir well while heating to a boil. 2. Mix remaining water with flour.
Add to gravy when it boils stirring until it thickens.
Makes 3 to 3 1/2 cups of gravy.
mmediately whisk in cornstarch and flour.
Add remaining ingredients and
Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
at.
Add 4 teaspoons flour to chicken fat, stir with
Heat 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, the mixture MUST be browned!).
Gradually whisk in milk or cream; cook/whisk until smooth and thickened (no lumps must remain).
If the gravy becomes too thick add in a litle more milk and whisk until smooth and heated.