How to Make Homemade Beef Gravy With Drippings

Whether you are making pot roast, chicken fried steak or hamburger steak, there is little that finishes off beef better than a homemade gravy made from drippings. Many cooks insist that it is difficult to make a decent gravy. However, here is a way to consistently make a delicious gravy each time.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 tbs. beef drippings
• 2 tbs. all-purpose flour
• 1 cup liquid
• 1/2 tsp. salt (optional)

1. Remove the cooked beef from the pan and set aside. Place a skillet or saucepan on the stove. Turn the heat under the skillet or pan to low.

2. Measure 2 tbs. beef drippings into the pan. Let it heat up. Measure 2 tbs. all-purpose flour and stir into drippings. This is called a roux (pronounced ROO). If the meat wasn’t seasoned, sprinkle salt--generally 1/2 tsp. for 1 cup liquid--over the roux. Stir and cook the roux for 3 to 5 minutes to remove the raw flour flavor.

3. Measure 1 cup liquid. Which type of liquid you use depends on the beef you cooked and the type of gravy you want to serve with it. If you want a brown gravy--for pot roast or hamburger steaks--then use water or beef broth. If you want a cream gravy--for chicken fried steak--then use 1/2 cup water and 1/2 cup milk.

4. Pour the liquid into the hot roux while stirring. The gravy should begin to simmer and thicken soon after that. Taste it to adjust the amount of salt. Continue simmering and stirring until it reaches the desired thickness. Pour the gravy through a strainer to remove any lumps.

Tips & Warnings

• If you need to increase the amount of gravy and don’t have enough drippings, add butter.
• You can also use wine in the liquid part of the gravy.
• The gravy will continue to thicken after you remove it from the heat, so don’t overcook or add additional flour to thicken.

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