How to Make Delicious Brown Gravy for any Meal

GOOD brown gravy cannot be had from any package. This delicious brown gravy recipe has been passed down in my husband's European family, and from my mother-in-law to me. It is the only brown gravy we ever make, and honestly, it is to die for! It can be made with pan drippings or without, drippings do add a little more flavor, but it's excellent even without them. Once you try it, you'll never use any other gravy recipe! Excellent with beef, turkey, pork, chicken, or just potatoes!

Difficulty: Moderate

Instructions

Things You'll Need:

• Two cubes margarine
• 1 to 1-1/2 cups flour
• 2 tsp sugar
• water (preferably potato water from your boiled potatoes)
• possibly corn or potato starch (if it gets too thin)

1. Melt 2 cubes of margarine over medium heat in a medium sauce pan or deep skillet.

2. 

   Add around 1 cup (a little more or less) of flour, by large spoonfuls, blending well after each with whisk until it is a thick, slightly grainy consistency. A flat bottom whisk works best.

3. Add sugar and blend well with whisk. The sugar will enhance the browning process. Continue stirring constantly while the mixture browns.

4. When it is a rich, dark brown (be careful not to let it burn), remove from heat and add water slowly while still blending. Potato water is preferable as the starch in the water helps it thicken... you should save the water from boiling your potatoes to use for this. If you don't have potato water, regular water will be fine.

5. Add enough water to make into a creamy gravy, but careful not to get it too thin. Allow to heat to a near boil to thicken. If gravy is too thin, you can mix a tbsp of cornstarch or potato starch with 1/2 c. of warm water and add it to the gravy to thicken. The gravy needs to heat to a near boil to thicken after adding the starch.

6. Add any drippings you have, and/or season with salt and pepper to taste.