The Pioneer Woman Tasty Kitchen
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Gravy

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Level: Easy

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Description

If you learn this simple method, you can make gravy for any kind of roast!

From Erica Kastner of Buttered Side Up.

Ingredients

  • ¼ cups Fat (from Searing The Meat, Or Use Butter, Lard, Beef Tallow, Bacon Fat, Coconut Oil, Etc.)
  • ¼ cups All-purpose Flour
  • ½ teaspoons Salt (or More To Taste)
  • ¼ teaspoons Black Pepper
  • 2 cups Broth (See Note)

Preparation

In a cast iron skillet set over medium heat, melt the fat. Add flour, salt, and pepper and whisk to combine. Cook until the roux takes on a light golden brown color, about 5 minutes.

Add about 1/3 of the broth and whisk vigorously until smooth. Gradually add the remaining broth while whisking.

Bring to a boil. Boil and whisk for 1 minute. Taste and adjust seasonings if needed.

Remove from heat and strain through a fine-mesh sieve into your gravy boat/serving container.

Note: Use the same kind of broth as the meat you’re serving, or you can use some of the liquid that is released when cooking the meat.

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