pan gravy

★★★★★ 1 Review
jlowery55 avatar
By Joyce Lowery
from Sterlington, LA

Gravy was served at our house every meal with mashed potatoes and occasionally, rice. Meats were cooked in this gravy. It was spread on biscuits. Not much that gravy did not go with at our house.

serves 6
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For pan gravy

  • 1 Tbsp
    drippings from fried meat
  • 3 Tbsp
  • 1 tsp
  • 1 tsp
    black pepper
  • water

How To Make pan gravy

  • 1
    After frying meat; drain all but about 1 tablespoon of the drippings. Leave as much of the crumbs from frying as possible.
  • 2
    Decrease the heat, and add the flour, salt, and pepper. Stir until brown.
  • 3
    Add water until gravy is the thickness that you like it. Serve over rice, mashed potatoes, or biscuits.
  • 4
    The secret to smooth gravy is to add the water in small amounts at a time and incorporate it into the flour each time until smooth. Continue to do this until you have the gravy consistency that you like.

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