Most good gravies takes a while, but you can make a good one quickly if done right. The long way: I usually start by browning whatever meat I''m making the gravy with VERY well. When you start getting burnt crisps on the pan pour in a little broth and loosen it up then cook the broth down. Then do it again. I do this for a while. I also sprinkle granulated beef bouillon on the meat while I brown it every once and a while. I throw in the onions after a couple of times and let them cook down to almost nothing. Right before I put in the liquid for the gravy I'll put another small onion or a half of a medium onion and cook it for a little while. When I feel everything is good I put however much broth I want to make the gravy with and see how thick it is. Then I add roux if needed. I don't usually make it too thick because I like to cook potatoes in my gravy and they will thicken it up too. I put the gravy on the lowest simmer I can and add the potatoes. When the potatoes are done, eat. The fast way: (or easier way) Do the same with the browning like above but only once or twice and start off with the onion and the meat. Sometimes I add some chopped bell pepper when I do it this way to get more flavor. Add your broth and stick it in the oven on about 300 or so for about an hour. Make your roux while it's in the oven. Take it out and thicken it up, eat. This is brown gravy of course. I use a cast iron pot for the long way, and a magnalite for the fast way.
Gravy is the national dish of the midwest. They put it on everything. If you order fries they'll ask you if you want gravy on it. I had a plate lunch in Indiana once and it was meatloaf, mashed potatoes, corn and a roll. They put brown gravy on everything without even asking.
And Texas. My mom didn't learn to cook chicken fried steak from her Cajun dad (who owned a restaurant, so yes, he knew how to cook), but from her mom, a Walker from central Texas.
I'm always in a hurry making it. Since I can't start the gravy until the meat is done, then I am in a hurry because dinner is waiting and the food is getting cold. I make the roux OK, but I have trouble when adding the water or milk. And if I do manage to get a good mixture, it seems like it takes forever to thicken up.:huh:
You are all over it up to the consistency you desire. Once your roux is done, slowly add a little stock. It is easier to thin then to thicken. Another trick to making a thin gravy thick is to dilute a table spoon or two of corn starch to about 2/3 cup of water, add to a simmering gravy and it should thicken almost immediately.
Good tip. Also, if making a white, or giblet, gravy, mix flour and water in a jar and shake the jar like a 13 year old boy under the blankets. There will be no lumps and your gravy will be like velvet, Jerry...LIKE VELVET!!
