Roasting Pan Gravy

Roasting Pan Gravy
3 to 4 T. fat from roasting pan and/or unsalted butter
3 to 4 T. flour
2 cups hot liquid, combination of degreased pan drippings, beef stock, and/or water
1/4 cup dry red wine, optional
1/4 t. salt or to taste
1/4 t. pepper or to taste
1 t. leaf herbs (basil, tarragon, or thyme, crumbled)
1/4 to 1/2 t. grated lemon rind, optional
Make a roast of beef using your favorite recipe. Remove roast to heated platter and keep warm while making gravy. Pour off pan drippings into glass measure. Spoon off fat that rises to top and reserve. To make roux, return 3 to 4 T. of pan fat to roasting pan. Add butter if needed. Put over low heat.. Stir in flour, mixing until smooth and bubbly, 2 to 3 minutes. Stir in 1 cup of the hot liquid and the wine if using. Scrape up any of the browned bits from the bottom of pan. Stir in remaining 1 cup liquid. Add salt and pepper. Cook until thickened and bubbly, 5 to 10 minutes. Stir occasionally. The gravy should not have an uncooked flour taste. Stir in herbs and lemon rind if using. Stir and pour into warmed gravy boat and pass with roast. For added flavor, cook a moir� pix, or diced vegetable mixture in the roasting pan before adding hot liquid; return 1 T. of pan fat or butter to roasting pan. Add 1 diced carrot, 1 diced stalk celery, 1/2 bay leaf, crushed and 1/4 t. leaf thyme, crumbled. Cook on stove top over medium heat until vegetables are softened, 3 to 4 minutes. Add 1 cup of the liquid, scraping up any browned bits from bottom of pan. Pour off and add to the other 1 cup liquid. continue with recipe. Strain gravy before pouring into gravy boat if desired. Makes 2 cups
Source: My Old Recipes
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Category:Cathy's Recipes