My husband likes gravy. It’s odd in a way because I know his mother didn’t make gravy, but would offer pan drippings from roasted meat that my husband would call gravy until I rudely sneered(not when she was there), made real gravy and modestly accepted my accolades 🙂 But I’ve created a monster and I have to make pints of gravy for Thanksgiving and Christmas to satisfy his gravy lust.
Neither of us care for a pureed potato for gravy, but prefer a coarser mash with a potato masher, tons of butter, no milk, salt and pepper. The odd lump means nothing, as long as it’s cooked.
I like this pork steak cut. Here in France it’s called a “cote d’echine” and it tastes like pork, no sponge.
Browning seasoned and floured meat in oil enriches the leftover oil and is the base for making gravy.
Makes 3 cups
3 tbsps leftover oil from meat browning
1 onion, chopped or sliced
3 tbsps flour
3 cups of water
Salt and pepper to taste
Saute the onion in the same pan as the meat was browned, scraping up the bits, until the onion is just soft. Sprinkle the flour over the onion and continue to cook slowly until the flour is browned.
Add the water a bit at a time, maintaining consistency and avoiding lumps. Simmer for about 20 minutes or until the gravy has thickened to taste, stirring occasionally.