Welcome to Kitchen Tip Tuesdays hosted by Tammy's Recipes!
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| 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!
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| 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
2 T fat
2 T flour
1 cup liquid- milk, broth, etc
and seasonings
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| 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!
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| Leftover Roast w/ drippings gravy, added peas, over fried cornbread, topped with mashed potatoes- yum! |
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| 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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