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.

 

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

Roux: 

  1. Use fat from cooked roast beef. 

  2. If insufficient or unavailable, use margarine to make ½ cup total. 

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

  4. Cook until medium brown.


Gravy:

  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.