Tuesday, June 14, 2011

(Frugal) Kitchen Tip: Sauces and Gravies!

Poor Man's Steak w/ Mushroom Gravy
Learning to make gravies and sauces is a great way to help keep your kitchen frugal!
Use your liquid drippings from meat dishes-and make a gravy!
Paprika Gravy made from gelatin broth and onions
 A nice and easy rule for gravy is; 2, 2, 1. 
2 T fat
2 T flour
1 cup liquid- milk, broth, etc
and seasonings
Liver and Onions with Biscuits and Gravy
When you cook a roast, use several cups of the liquid for a nice gravy for the roast, or over a side of mashed potatoes. When you cook bacon or sausage, use the fat as your base for gravy. When you fry hamburger patties, use some of the grease as a base for a mushroom gravy. If you make a meatloaf, pour off a little of the fat and make an onion gravy. Fried chicken drippings make a great starter for gravy for the mashed potatoes!
Leftover Roast w/ drippings gravy, added peas, over fried cornbread, topped with mashed potatoes- yum!
An easy recipe is usually on all cornstarch packages. (Arrowroot can be used too.) Flour can be used as well.
Tarragon Turkey Loaf w/ Kicked Up Mushroom Gravy
 Gravies and sauces can dress up a meal, make use of leftover drippings, juices, and broths that still have nutritional value.

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