If you live in the Dallas region, this salad will remind you of the III Forks salad. It’s a fantastic salad that everyone will like, and it just takes a few minutes to prepare.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 cups |
Ingredients
- 3 tablespoons beef drippings
- 2 tablespoons all-purpose flour
- 2 cups water
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Sprinkle flour over the beef drippings in a skillet over medium heat. Cook, stirring constantly, until smooth and brown. Gradually stir in the water so that no lumps form. Boil until thickened, about 10 minutes, stirring constantly. Season with salt and pepper.
Reviews
So easy and so delicious! I love this easy gravy which I made with beef stock to serve with meatloaf.
My folks really enjoyed on their mashed potatoes. My roast beef I made in the crockpot for their noon meal was huge & didn’t leave room to add any veg besides the carrots. I used only broth & some drippings, omitting the water to make it with gluten free flour. It was simple & fast!
I used one cup water and one cup stock from my slow cooker roast. This gravy was okay but lacked flavor.
I made this just as it was describe. Came out just right I just add my seasoning also to the gravy
This gravy was very good. I used it over meatloaf and mashed potatoes. Used the drippings from the meatloaf (much more than 3 tbsps) and increased the flour to 3 tbsps. Also, put a dash of Worcestershire sauce and a beef bouillon cube in it just because it was on the counter and made me feel like a real chef throwing extra in. It was much lighter in color and flavor than I am use to with beef gravy and I loved it. Will be using this for shepherds pie in the future.
Very very good, whether one uses beef, sausage, or chicken drippings.
i just love this gravy…Im not a good gravy maker but this turned out perfect for me…this is a keeper thats for sure..
Used drippings from our meatloaf to have gravy over our mashed potatoes. It was delicious!
This is probably the way my mother made gravy; somehow mine is always too thin and I add extra cornstarch or flour; but maybe I don’t have the patience to wait until it thickens up; I like the idea of adding some beef broth and milk to it instead of all water.
Awsome. I made Rump Roast Au Jus in the crockpot from this site and used the skimmed fat and flour to make roux then used 1/2 cup juices from the meat and about 1 cup water it was soooo creamy and good.
Came out great! No lumps! Yummy!
Love it!!! I used the bacon also but a little more than suggested. Bacon, everythingy is great when bacon is involved.
So simple and so good. I used beef broth in place of the water. Thanks for another keeper.
This was a great recipe. I usually can’t make gravies but, with this one I was able too. I will use this recipe again. Even my eight year old son liked it and he’s hard to please. The only thing I did was use some browning sauce to darken it a little bit other than that the recipe was good as it is. Thanks, D for a easy recipe that I can make!
Absolutely awesome! This was my very first attempt to making home made gravy from pan drippings… and it was delicious! My hunny said it was better than his favorite gravy that his mom makes – that should be another rating in itself!!! Thanks, D! It’s delish!
THE PERFECT gravy, and I’ve never had much luck with gravy in the past. Did it exactly as stated. Thanks!
GaBoi74, thank you! I needed a fast but tasty gravy recipe asap and yours did the trick! I did, however, add half an onion, minced and two beef bouillon cubes. I made enough for 8 ppl and everyone LOVED it! 🙂
This was tasty, but took a long time to thicken. I used drippings from a pork roast.
This gravy was wonderful! I made it with “A Good Easy Garlic Chicken” from this website and both recipes are definitely keepers!
awesome gravy
I used this recipe after I made pot roast and found that these changes worked best for this dish. I substituted one tablespoon of flour for an equal amount of powered brown gravy mix and mixed in with the butter and flour. Instead of water, I used two cups of the water the pot roast cooked in. I still added pepper, but left out the salt completely because the brown gravy mix is salty enough. I let this simmer for ten minutes and it came out really well – a smooth, rich gravy that really showed off the pot roast and potatoes.