Everyone loves my Great Gravy which I developed over time and it is so versatile: beef, chicken, onion, etc. Can be doubled or trippled. Really good for leftover sliced roast beef, cooked pork or lamb chops: Thin Great Gravy with cold water, gently place in leftovers, simmer gently til leftover whatever is heated thru'.
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Units: US | Metric
- 1 tablespoon oil
- 1 tablespoon plain flour or 1 tablespoon whole wheat flour
- 2 beef bouillon cubes or 2 chicken bouillon cubes or 2 vegetable bouillon cubes (or 1 tbs stock concentrate)
- 2 cups cold water
- 1 teaspoon red currant jelly (I've even used Welchs grape jelly)
- 1 dash Kitchen Bouquet
- salt (to taste)
- 1Place oil in med hot pan.
- 2stir in flour, keep stirring while roux browns to your liking.
- 3pour in 1 cup of the water, keep stirring.
- 4turn heat down to a gentle simmer.
- 5add stock concentrate and Kitchen Bouquet, keep stirring.
- 6add red currant jelly by cutting small chunks from the spoon to distribute evenly.
- 7stir in remaining water to achieve the consistency you like, Great Gravy will thicken considerably while simmering or if left standing.
- 8add salt (and pepper too, if you like) to taste.
- 9When using leftover Great Gravy be sure to add more water by strring it in with a fork.
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Nutritional Facts for Great Gravy, Every Time
Serving Size: 1 (514 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 91.6
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.3 mg
- Sodium 617.2 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.1 g
- Sugars 2.4 g
- Protein 0.9 g
The following items or measurements are not included: