Pan Gravy

  • Roasted meat drippings
  • 1/4 cup all-purpose flour
  • broth or water
  • salt (optional)
  • pepper (optional)
  • browning sauce (optional) image placeholder

Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat.

Reserve 1/4 cup fat and transfer to a saucepan; whisk in flour until smooth. Bring to a boil. Add enough broth or water to pan drippings to measure 2 cups.

Gradually stir into flour mixture in saucepan. Return to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.

Servings: 2 cups
Submitted by: Recipe Group Member