Old Fashioned Flour Gravy

Total Time
30mins
Prep 10 mins
Cook 20 mins

If you have trouble making gravy (trust me, it took me years to make a smooth gravy) try this technique. It's worth the time and effort.

Ingredients Nutrition

Directions

  1. NOTE: Use beef, chicken, or turkey, and broth can be mixed with pan drippings.
  2. Heat broth.
  3. In a medium skillet melt butter with peanut oil, add flour, and slowly brown to a dark golden brown (you need to keep an eye on this as it may brown too quickly).
  4. Slowly add broth, stirring constantly with a whisk.
  5. Add spices, cook slowly, stirring often, for 20 minutes.
  6. The cooking time is very important. Flour will have a bitter taste if not completely cooked. This is worth the time.
  7. If gravy is too thick, it can be thinned with broth to desired consistency.

Reviews

(4)
Most Helpful

Thank you, ElaineAnn, for this recipe! I can tell you it was a lifesaver at Thanksgiving and everyone raved about how good the gravy was. I will be making this again...I think it would be awesome with sausage and biscuits.

RippyTer November 30, 2007

My husband and son really liked this gravy. This is a nice recipe to have when you want gravy and aren't cooking meat. Thanks ElaineAnn. Bullwinkle.

bullwinkle February 15, 2007

I was initially surprised at the quantity of flour that was called for, but I decided to go with it--with the idea I would just add more stock if necessary. I did end up adding another 2 cups or so of stock, but it was a great amount of gravy for Thanksgiving dinner for 16. Great technique for no lumps--loved that. I did think it needed more flavor though. I added a sprinkling of poultry seasoning and freshly ground black pepper as well as some chicken base. The gravy was great--the flavor could have been stronger.

Sharlene~W November 23, 2006

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