Printer Friendly Copy
Threadgill's Brown Gravy
Threadgill's - The
Deep-down brown and with a sour aroma, this
may be the most soulful single item on the menu. At the restaurant we can
make a stronger, deeper flavor than is likely at home because we have such a
treasure of roast beef scraps left over from our trimmings.
½ cup fat from beef and margarine
4 cups beef stock
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Tabasco sauce
salt, to taste
Use fat from cooked roast beef.
If insufficient or unavailable, use
margarine to make ½ cup total.
Cook flour and fat or
margarine slowly in a heavy skillet, stirring constantly to avoid
Cook until medium brown.
Add beef stock, drippings, and seasonings.
Stir until gravy thickens to right consistency.
Season to taste.
Strain through a sieve to improve texture.
Makes 1 quart.