Homemade gravy for meat
Votes: 7
Time: 30 min.
Homemade meat gravy - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 120 g butter
- 1.5 cups chopped onions (2 onions)
- 1/4 cup wheat flour
- 1 teaspoon of salt
- 1/2 tsp ground black pepper
- Heat the fat from frying turkey or chicken plus enough chicken broth to make 2 cups.
- 1 tbsp. cognac or brandy
- 1 tbsp white wine, optional
- 1 tbsp heavy cream, optional
We recommend
Recipes with similar ingredients: lard, white wine, cream, brandy, cognac
Cooking the dish according to the recipe:
- In a large saucepan, sauté the onion with oil over medium heat for 12-15 minutes. Don't rush the onion until it's cooked through.
- Place the flour in a saucepan, stir, then add salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken broth and cognac mixture and cook for 4 to 5 minutes, until thickened. Add wine and cream (optional). Season to taste and serve the gravy with the meat.
Exit: 3 tbsp.
Categories:
recipe / Sauces / Gravies / Ina Garten
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