Gravy Without the Turkey
photo by Darkhunter
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
directions
- In a small pan on medium heat mix the 3 cups of water with the chicken and beef bouillon. Keep stirring until its all dissolved. Don't let it come to a boil. Add the sage, thyme and pepper; mix well and set this aside.
- in another pan melt the butter on low heat. When its all melted add the flour and gravy mix. Keep stirring till it looks like a paste and all flour is dissolved.
- Next add the bouillon mixture into the paste, stir until all the paste has dissolved and you have a gravy consistency. If you like your gravy a bit thinner, you can add water to thin it out.
- ENJOY!
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Reviews
-
Thank you, Mortadella, for finally helping me make a decent everyday kind of gravy. This was way easy. I did make a couple of changes, as I wanted to make a brown gravy. I omitted the chicken bouillon and also the sage. I did use a few shakes of Worchestershire sauce. I added my cooked beef tips and let the whole thing simmer for about 30 minutes. Delicious! Thnx, Mortadella, for posting your recipe. Made for PAC Fall 2009.
RECIPE SUBMITTED BY
I love in Ontario Canada,where the winters are cold and the summers are even colder. I grew up in an italian family,always cooking and ALWAYS eating.Watching my grandmother and mother cook has allowed me to become the great chef i am today.My mother,my sister(soupcookie)and myself are huge food critics,were always trying new foods and new recipes.It has almost become a competitive thing between the 3 of us,and were never afraid to voice our taste opinions.