INGREDIENTS

INSTRUCTIONS

4
This is a rich gravy that works for chicken, chops, chicken livers,
cube steaks, or other entrees. I usually sauté entree meats in  couple
of tablespoons of olive oil and a tablespoon of butter to make  a
foundation for gravy. If you batter or flour the entree meat first,
there will be lots of scrapings. This gravy relies on the scrapings  or
drippings left in the skillet from whatever you are preparing.  After
sautéing and removing entree meat of choice, remove and pour  off all
but about four tablespoons of scrapings or drippings. Add 4
tablespoons butter. Over a medium heat, sprinkle in the flour,
stirring constantly. When flour is thoroughly blended in and a light
brown color, remove from heat and slowly add part of the liquid
necessary to blend. Return to medium heat and continue to stir,  slowly
adding liquid until desired quantity and consistency are  acquired.
TIP: By removing from heat to add liquid you eliminate possibility of
lumps forming and gravy thickening too fast to control. Return to  heat
to thicken to desired consistency. Mash and stir any lumps that  have
formed for a smoother gravy.  YIELD: Approximately 2 1/2 to 3 1/2 cups
gravy.  Posted to bbq-digest by DJack1393@aol.com on Nov 7, 1999,
converted by  MM_Buster v2.0l.

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