Saturday, August 14, 2010

How to Make Pan Gravy

So now you know How to Fry Perfect Steak. While it's resting, you can make pan gravy to go with the mashed cauliflower.

Quick and easy. Not terribly different from my previous recipe for Homemade Turkey Gravy, but I know how specific you like me to be with the recipes and how lazy you are at figuring it out for yourself. :P


How to Make Pan Gravy 1


How to Make Pan Gravy

For one serving, you'll need:
Whatever beef juices are left in the pan and leftover marinade
About 1 tblsp flour
About 1/2 to 1 cup milk
Salt, to taste

Now, the reason I like to fry steaks in butter when I know I'm going to make gravy is because butter just tastes better than oil when it comes to gravy-making. Also, the added soy sauce in the marinade makes the gravy extra flavorful.

OK, so you've got the leftover beef juices and browned bits in the pan. Great! That's the best part. Turn the heat down to medium so you don't scorch the rest of the juices.


How to Make Pan Gravy 2


Add about 1 tblsp flour and any of the leftover marinade.


How to Make Pan Gravy 3


Whisk to make sure the flour is dissolved.


How to Make Pan Gravy 4


Add 1/2 cup milk to 1 cup milk until you have as much gravy as you'd like.


How to Make Pan Gravy 5


Continue whisking so you won't get any lumps of flour. The gravy will gradually thicken.


How to Make Pan Gravy 6


Let the gravy simmer, stirring every once in a while, until the gravy is thickened to your liking.


How to Make Pan Gravy 7


Pour over Mashed Cauliflower or steak.


Mashed Cauliflower 5


Enjoy!

My other gravy recipes:
Homemade Turkey Gravy

*****
1 year ago today, Imperial Tea Court (Ferry Building) - San Francisco (Embarcadero).
2 years ago today, Insalata Caprese Sandwich.
3 years ago today, Tim Tams - chocolate on chocolate on chocolate!

5 comments:

  1. I love adding white or red wine to my gravy, depending on whether it's meat, poultry or seafood dish...:)

    ReplyDelete
  2. Cooking Gallery beat me to it!

    I was going to add the richer alternative is to deglaze and scrape with red wine, cook until mostly evaporated, then thicken with cream/milk/condensed milk. Use that fond in the pan, it's the best part! Goes well with steak au poivre, if you peppered your steak up.

    ReplyDelete
  3. Cooking Gallery,
    Excellent suggestion!

    Doji Star,
    I love black pepper and mushroom gravy too! Wouldn't condensed milk make it too sweet though?

    ReplyDelete
  4. MMmm gotta try that some day soon! Didn't know gravy was so simple to make! Thanks!

    ReplyDelete
  5. Jujuwa,
    Pan gravy is super easy. Just make sure to whisk so you don't get lumps.

    ReplyDelete

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