The Great Gravy Debacle!

It was the summer of 1969. I was about 17 years old, just graduated from high school, when Grandma came to stay with me and my little brother Steve. Mom and Dad went to London to see their first grandchild.

I always loved those visits. I would sit for hours talking to her about her life growing up, raising 8 children in Mississippi, and what life was like without all of the modern conveniences we are use to in our daily lives.

We also talked about how during the Depression Era they were poor raising a large family and that there were times that they did not have meat to eat. They ate a lot of peas, greens, beans, corn, gravy and biscuits. The grease she used was from lard. Lard, flour and water were cheap and filled their stomachs.

I watched my grandma, mom, and aunts make gravy for years. Growing up brown gravy was served almost every night for dinner. Gravy on rice, gravy on mashed potatoes, gravy on biscuits, gravy on light bread, gravy over roast, gravy over chicken and more. Gravy the wonderful  sauce that would turn a piece of bread into a delicacy. 

We would cook dinner together each night. I learned so many things from her. I had decided that summer I wanted to learn to make gravy. It didn't look very hard. I had watched it being made for years. It was just a little grease, flour, salt, pepper and water. How hard could that be?

I remember the menu well. Fried cube steak, sweet peas, mashed potatoes, cornbread and gravy. When it was time to make the gravy we got out one of mothers cast iron skillets. So I started with a little grease added a little flour. The consistency did not look right to me so I added a little more grease and a little more flour. I began to brown the mixture when it was time to add the water I poured in and it turned to the consistency of paste, so added more water. Then it looked too loose so I added more flour. All I had was a skillet of a pasty mess. It was a total failure. Grandma was so sweet she reassured me it was okay. So in the trash it went. We started over again and again and again. She was so patient with me through each failed attempt. I finally accomplished my goal to make gravy that evening. Ah the sweet smell and taste of success. I was so proud of myself I began to perfect my gravy making skills.

About a year later I decided to go to Hinds Jr. College. During that time I lived with Aunt Olivia, Pam and Debra. Pam and I would make dinner each night and have it ready for when Aunt Olivia would get home from work. So the nights I would make dinner we would have rice and gravy. I loved to cook so needless to say we had rice and gravy most nights. To this day I prefer rice over mashed potatoes.

Over the past 45 years I have been perfecting my gravy skills and I can tell you I make a tasty gravy. My gravy now is not the basic grease, flour, salt, pepper, water gravy. It is very hard to tell someone how I make gravy. It is just something I do. I will attempt to describe my process.

Brown Gravy

As taught to me by Lyda Grantham

With my own twist.

Flour

Olive Oil

Water

Salt

Pepper

• You will need equal parts oil and flour. It doesn't take a lot, maybe a couple of tablespoons of each. This amount should yield a couple of cups of gravy.
• In a skillet heat the olive oil and add the flour. Continuously stir the oil and gravy mixture over a medium heat.
• Add salt and pepper to taste to the mixture.
• Once the mixture (roux) to the desired color take the skillet off the eye of the stove and add water while stirring. Start with one cup of water, it will have a little pasty look and that is okay.
• Place back on stove and add more water as needed to get to the consistency you like.
• As you taste the gravy add salt and pepper to taste.

Over the years I have added many different things to my gravy.

• When I make roast in the crock pot I will substitute a portion of the water with the roast drippings for flavor.
• I also use Beef  or Chicken Stock.
• You can also use vegetable stock.
• Add mushrooms and/or sautéed onions.
• Add half and half to make a creamy gravy.
• Add sour cream for a stroganoff.
• Brown gravy is the base for Beef Stew.
• Smothered Pork Chops.
• Added Cube Steak for a Salisbury Steak.



Once you have the basics down on how to make Brown Gravy you can adapt it to many different scenarios.

My Beef Stew made with Brown Gravy

Beef Stew



By Charlotte Goodman

Roast

Red Potatoes

Frozen Mixed Vegetables

Garlic Powder

Dehydrated Onions

Celery Seed

Bay Leaf

Gravy

• Wash red potatoes and cut into bite size pieces and set aside.
• Cut up left over roast into bite size pieces and set aside.  
• Make enough brown gravy with drippings from leftover roast to accommodate for stew base.
• Once you have the  gravy to the consistency you desire add potatoes, veggies, and seasonings.
• Seasonings should be add to taste. It is very important to taste. You can always add salt if needed but you can't take it out.
• Turn burner down to a medium low temperature.
• Stir periodically to keep the potatoes and gravy from sticking to the bottom of the pan.
• Stew will take about 20 minutes to cook. Test potato with a knife of fork, if it pierces easily then it is done.