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A Cooking Adventure with Thom

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Threadgill's Brown Gravy

Threadgill's - The Cookbook

Servings: 1


Threadgill's Brown Gravy


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.



cup fat from beef and margarine
cup flour
4 cups beef stock
beef drippings
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Tabasco sauce
salt, to taste

Cooking Method


  1. Use fat from cooked roast beef. 

  2. If insufficient or unavailable, use margarine to make cup total. 

  3. Cook flour and fat or margarine slowly in a heavy skillet, stirring constantly to avoid burning. 

  4. Cook until medium brown.


  1. Add beef stock, drippings, and seasonings. 

  2. Stir until gravy thickens to right consistency. 

  3. Season to taste. 

  4. Strain through a sieve to improve texture. 

  5. Makes 1 quart.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183