Pan Gravy Recipe

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A rich, smooth gravy, made from the meat drippings, that will provide a savory sauce to enhance the flavor of any meat or potato dish.
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  • dripping from the meat
  • 2 broth or stock, ( adjust amount according to need)
  • 1 salt (to taste)
  • 1/2 freshly ground black pepper
  • 1/2 garlic powder (to taste)
  • 1/2 onion powder (to taste)
  • 1/4 cornstarch (for thicker gravy)
  • 1/2 cold water
Container: The pan used to prepare the meat.
  • After the meat has finished baking and been removed from the pan, reserve the drippings for the gravy.
  • Place pan on stove over medium high heat, and add stock/broth and water to the drippings, scraping the sides and bottom of the pan to loosen all the drippings. Bring to a low boil, stirring constantly, and cook until the liquid has slightly been reduced.
  • Add seasoning to taste, depending on the flavor already in the drippings. If you desire a thicker gravy, mix cornstarch in cold water, blend, and gradually add to the gravy, whisking all the time to prevent it from forming lumps. Serve warm
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