18 quick fat gravy Recipes

fat-free , lower-sodium chicken broth, divided, all-purpose flour, minced shallots, bay leaf, chopped fresh flat-leaf parsley, less-fat cream cheese, freshly ground black pepper

lipton onion soup mix, fat-free cream of mushroom soup, fat-free evaporated milk, wine (i use what ever is open), bay leaf, pepper

extra lean ground beef, garlic powder, kosher salt, black pepper, mushrooms, sliced, onion, minced, dried thyme, dry sherry or 2 tbsp white wine, fat-free beef gravy

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

butter, flour, poultry seasoning, salt, pepper, fat-free , less sodium chicken broth

chicken fat, flour, pan drippings from chicken, chicken broth

lean ground beef, garlic powder, salt, pepper, mushrooms, chopped onion, dried thyme, cooking wine, fat free beef gravy

garlic powder, salt, ground pepper, vegetable cooking spray, presliced fresh mushrooms, chopped onion, chopped fresh thyme or 1 tsp dried thyme, dry sherry or white wine, fat-free beef gravy, fresh thyme sprigs

extra lean ground beef, garlic powder, kosher salt, back pepper, mushrooms (i recommend fresh, but you can use 2 small cans, drained), onion, minced (i use the dried minced kind because my daughters don tsp mind it), dried thyme, dry sherry or white wine, fat-free beef gravy

ground turkey, cooked vegetables, garlic powder, egg, quick-cooking barley, quick-cooking rolled oats, canned non-fat gravy

reduced fat refrigerated biscuit dough (8 biscuits), vegetable oil, meatless sausage (lightlife gimme lean is good), all-purpose flour, low-fat milk (rice milk works well), salt, fresh ground black pepper

country ham, store bought, sliced, fat from the ham, coffee, water, butter, beef bouillon cube (optional), grits , recipe follows, water, milk, salt, quick cooking grits, not instant (suggested: quaker), butter

quick-cooking oats, egg substitute, poultry seasoning, rubbed sage, celery salt, lean ground turkey, fat-free turkey gravy, warmed

olive oil, chopped onion, sliced carrot (about 3 medium), sliced celery, sliced mushrooms, uncooked quick-cooking barley, carton fat-free , less-sodium chicken broth, divided, water, cubed smoked turkey (about 12 oz), chopped fresh thyme, bay leaf, turkey gravy mix (such as french s), dry sherry, freshly ground black pepper

olive oil, sliced carrot (about 3 medium), chopped onion, sliced celery, presliced mushrooms, uncooked quick-cooking barley, carton fat-free , less-sodium chicken broth, divided, water, cubed smoked turkey (about 12 oz), bay leaf, chopped fresh thyme, turkey gravy mix (such as french s), dry sherry, freshly ground black pepper

water, chicken bouillon cubes (use only low-sodium ), garlic powder (optional), black pepper (or to taste), cold water, cornstarch