Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, best ever brown gravy (shown with fried livers). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Join use for Another Tuesday Tips and Tricks. Today we show you how to make basic brown gravy with just a few ingredients. All you need is some beef stock.
Best Ever Brown Gravy (shown with fried livers) is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Best Ever Brown Gravy (shown with fried livers) is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have best ever brown gravy (shown with fried livers) using 5 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Best Ever Brown Gravy (shown with fried livers):
- Get 3 tbsp butter
- Get 5 tbsp all-purpose flour
- Take 1 piece chicken bouillon cube
- Make ready 1 piece beef bouillon cube
- Make ready 2 1/4 cup boiling water
Recipe adapted from Our Best Bites. Well, "country gravy" is made with cream or milk, butter and flour. I usually use the fat and whatever else liquid comes off the meat. The only milk gravy I have ever made is from the kind of fried chicken we used to make when I was a kid.
Steps to make Best Ever Brown Gravy (shown with fried livers):
- Dissolve the beef and chicken cubes in boiling water.
- Heat saucepan and melt butter.
- On medium low heat slowly add 2 tablespoons flour and whisk until smooth.
- Cook 7-8 minutes or until medium brown in color. If you like lighter or darker just keep an eye on color you prefer before proceeding to next step.
- Add remaining flour and whisk.
- Slowly add the chicken and beef broth mixture. Whisk
- Turn heat to medium and bring to a boil. Whisking constantly.
- Cook 5 minutes more or until thick as you prefer.
- This is also good on meats, potatoes, with onions and mushrooms added also.
White has what I think the masters call harmony. Rinse the liver in a colander under cold water and drain well on kitchen paper. French fries smothered in cheese curds and brown gravy. Sounds kind of disgusting, looks even worse, but engulfs the mouth in a saucy, cheesy, fried-potato mix that'll have you fighting over the last dollop. It's a show-stopping Beef Wellington! 😮.
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