Gravy

Recipe from Mimi

Ingredients

This recipe is by taste and consistency, so no exact measurements can be given. Don’t worry, if you’re a Bills, you’ve got this recipe in your blood.

• Meat drippings and browned bits, from any meat that makes good drippings and browns well.

• Beef stock/red wine -OR- chicken stock/white wine depending on meat

• Flour, to desired thickness (a few Tablespoons to ¼ cup)

• Salt, to taste

• Pepper, to taste

• A few pats of butter

Directions

Heat drippings in baking pan over stove until bubbling. Add stock /wine to deglaze the pan and get the bits off.

While whisking briskly, sprinkle flour little by little to prevent clumping to desired consistency. Add salt and pepper to taste. 

Finish with a pat or two of butter. Stir, strain, and serve.

Note

If clumpy, push through a fine mesh sieve to make smoother.

Add more stock to grow the gravy.