Brown Gravy From Roasting Bag Recipes

EASIEST BROWN GRAVY EVER

Steps:

• Whisk together the mushroom soup, beef gravy, and Marsala wine in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently. Season to taste with kosher salt before serving.

BROWN GRAVY FROM ROASTING BAG

Steps:

• Pour leftover juices from pot roast into gravy seperator if you have a lot left. Drain broth into small pan using as little of the grease that you can. Using a spoon dip onion and other spices left from roast from bottom of seperator. Discard remaining grease.
• If your juices are thicker use what is left it will dilute with rest of mixture.
• Add half & half,pimento,salt,pepper and broth to mixture. Combine cornstarch with small amount of water just utill smooth. Add the rest of, or enough water for a small pan of gravy taste as you add water to make sure not to get broth too weak,or depending on how much broth you had left from roast.
• Stir while cooking over medium heat until boiling. Cook to desired thickness.
• Don't boil too long.cornstarch will break down and go back to being thin if over boiled.

OLD FASHIONED BROWN GRAVY

Steps:

• Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the 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 the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.