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  • #4348
    Peggy
    Member

    Brown Gravy for 100

    Servings: 100 Portions (2 1/4 Gallons)
    Portions: 1/3 Cup Each
    Pan Size: 18 by 24-inch Roasting Pan

    3 cups (1 lb 8 oz) Meat drippings and clear fat or shortening
    1-1/2 quart (1 lb 8 oz) flour, wheat, general purpose, sifted
    2 gallon stock, hot
    4 1/2 tablespoon (3 oz) salt
    1 tablespoon pepper, black
    1 clove garlic, dry, crushed

    Sprinkle flour evenly over drippings and fat in bottom of pan. Cook over low heat on top
    of range or in 375 degrees F. oven 30 minutes or until flour is a rich brown color. Stir
    frequently to avoid over-browning. Add roux to stock, stirring constantly. Bring to a
    boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add salt,
    pepper and garlic.

    NOTE:
    8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in and season to taste.

    #36297
    luckylucky
    Moderator

    Brown Gravy

    8 oz. butter or margarine
    10 oz. all-purpose flour
    1 gal. plus 1 C. beef stock
    1 T. plus 1 tsp. onion powder
    1/2 tsp. black or white pepper

    Melt butter or margarine in stockpot. Blend in flour and cook on medium heat, stirring frequently until golden brown, 8 – 10 minutes. Slowly stir in beef stock, onion powder and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes. Serve over mashed potatoes, noodles, rice, meat or poultry. Makes 1 gallon.

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