Gratifying Gravy

My Grandmom made the best gravy EVER! We used to just make a meal out of her hot gravy with sliced white bread.

I am following her recipe.
If it was a light gravy, she sometimes added just a pinch of instant coffee to darken it a bit.

To make my roux, I use equal parts fat & flour.

1 oz fat
1 oz flour
1 oz liquid
pan drippings from your meat will enhance the flavor of any gravy.

You Will Need

FAT



FLOUR



Add Fat to Pan
Let it Melt



Add Flour to Melted Fat





Stir
You Want the Flour To Absorb The Oil
Don't Let it Get TOO BROWN, Or It Will Taste Bitter
You Want it No Darker Than A Light Tan



Add Stock...A Little At A Time
(Should Be Room Temperature Or Warm)
You Don't Want Your Pot To Have To Come Up To Temperature Because of COLD Stock



Stir



Keep Adding More Stock & Reducing Until Desired Thickness



Please BE CAREFUL It's HOT!



Using A Ladle
Add Gravy
to Your Favorite Gravy Boat

ENJOY!

Easy Beef Pot Roast

This is so simple!

I usually buy london broil or top round when it goes on sale at the market.

You Will Need
















FLOUR



RED WINE



BEEF STOCK





INGREDIENTS

About 3 lbs of Beef Roast.
(I used 1 lb london broil & 2 lbs top round)

3 Carrots sliced

2 Ribs Celery sliced

1 Onion quartered & sliced

1 pkg sliced mushrooms

1 Pkg Vegetable Soup Mix

Sea Salt

Fresh Cracked Black Pepper

1/3 cup Flour

2 tbsp Olive Oil

1/2 cup Red Wine (optional)

1 cup Beef Stock

DIRECTIONS

Heat Olive Oil in heavy pan.

Rinse the meat. Pat dry. Cover & pat in Sea salt & fresh cracked black pepper.
flour the meat. Sear the meat on each side. You want it to brown.

Add cut veggies to the crockpot (Carrots, Celery, Onions, Mushrooms)
Sprinkle dry soup mix over the meat.
Make sure there are no chunks of the boullion flavor.
If you have to break it up with your fingers.

Pour 1/2 cup of Red Wine in the crockpot.
Add 1 cup of Beef Broth.

Cover with lid. Set it on high for 4hrs. Voila Ici! It's DONE!

2 Hrs Cooking

4 Hrs Later It's Finished Cooking






Place Meat on Platter, Cover Loosely with Foil Let rest 15 Minutes Before Carving



Aux Jus with Veggies. YUM

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You can make a quick roux on the stove & add beef stock to make more gravy if you prefer. I usually shred the london broil with two forks so there are lots of meat bits in the gravy. This is delicious served over rice.

Smothered Turkey/Chicken Chops

DELICIOUS! I've made a lifestyle change which involves no longer eating pork.
This recipe uses both Chicken & Turkey Chops. I believe the cut of meat is actually the thigh portion. It is cut frozen, against the grain to simulate the pork chop.
My husband thought these were ACTUALLY pork chops. Wow!
Caution, be sure to root through & meticulously inspect for thin shards of bone.
Chicken Chops don't have as many sharp bone fragments as the turkey chops.
They are perfect for tiny hands.

You can ask your butcher in the grocery store to cut turkey chops for you if you don't see them displayed. You may have to order in advance though, because I believe the meat must be frozen to cut it in this manner. Despite it's having been previously frozen, the chops were quite tender! I purchased mine from thefreshgrocer supermarket. I've seen turkey chops in ShopRite supermarket as well.

Gravy


Chops in Gravy


INGREDIENTS:

2 large onions
2 large bell pepper
3 cloves fresh pressed garlic

5 turkey chops
5 chicken
just enough oil to coat the pan for frying (canola used here)

1 egg
1 tbsp hot sauce

1 cup flour (seperated 3/4cup to bread turkey, 1/4 cup for roux)
1/2 tsp fresh cracked black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp parsley
1 tsp paprika
1 tsp lawry's seasoning salt
chicken stock (for gravy)

DIRECTIONS:
- Thinly slice onions & peppers set aside
- Rinse turkey chops & dry with paper towel
- Beat 1 egg & hot sauce in a bowl
- In a seperate bowl, pour the flour (less 1/4 cup reserved for the rue)& spices into a bowl and mix together.

- Preheat saute pan and coat with oil.
- Dip chops in wet mixture, then coat in the dry mixture.
- Place chops into hot pan with olive oil.
- Saute for 4 minutes on each side or until golden brown.
- Remove chops from pan. Lay on paper towel to soak up excess oil.

- Add sliced veggies to pan.
- Saute until transluscent.
- Remove veggies from pan.
- Add 1/4 cup flour to the oil. reduce heat.
- Slowly add chicken broth. (stirring)
- Place chops in the gravy.
- Cover with sauted veggies.
- Put a lid on the entire pan & cook on low for 5 minutes.

Serve over Rice. Enjoy!

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Salisbury TurkeySteak Dinner

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