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Threadgill's Brown Gravy
Threadgill's - The
Cookbook
Servings: 1
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.
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Ingredients
½ cup fat from beef and margarine
⅔
cup flour
4 cups beef stock
beef drippings
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Tabasco sauce
salt, to taste |
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Cooking Method
Roux:
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Use fat from cooked roast beef.
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If insufficient or unavailable, use
margarine to make ½ cup total.
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Cook flour and fat or
margarine slowly in a heavy skillet, stirring constantly to avoid
burning.
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Cook until medium brown.
Gravy:
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Add beef stock, drippings, and seasonings.
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Stir until gravy thickens to right consistency.
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Season to taste.
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Strain through a sieve to improve texture.
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Makes 1 quart.
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