Old-fashioned homemade brown gravy made from meat drippings.
Ingredients
- pan drippings: 2 Tbsp
- all-purpose flour: 2 Tbsp
- milk: 1 cup
- water: 1 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Immediately after removing roasted meat from its pan, drain off drippings, reserving 2 tablespoons in the pan.
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Sprinkle flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in water.
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Increase heat to medium-high; cook, stirring constantly, until gravy thickens, about 10 minutes. Season with salt and pepper.
