Best Ever Brown Gravy (shown with fried livers)
Best Ever Brown Gravy (shown with fried livers)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, best ever brown gravy (shown with fried livers). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Best Ever Brown Gravy (shown with fried livers) is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Best Ever Brown Gravy (shown with fried livers) is something which I’ve loved my whole life.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook best ever brown gravy (shown with fried livers) using 5 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Best Ever Brown Gravy (shown with fried livers):
  1. Get 3 tbsp butter
  2. Take 5 tbsp all-purpose flour
  3. Take 1 piece chicken bouillon cube
  4. Get 1 piece beef bouillon cube
  5. Prepare 2 1/4 cup boiling water

This morning I was watching Chef Paul Prudhomme's old PBS cooking show and I saw him do the craziest I was really intrigued by it and now I'm thinking about new applications for browned flour. It was SOP for Thanksgiving gravy. There is a big difference in flavor. White has what I think the masters call harmony.

Instructions to make Best Ever Brown Gravy (shown with fried livers):
  1. Dissolve the beef and chicken cubes in boiling water.
  2. Heat saucepan and melt butter.
  3. On medium low heat slowly add 2 tablespoons flour and whisk until smooth.
  4. Cook 7-8 minutes or until medium brown in color. If you like lighter or darker just keep an eye on color you prefer before proceeding to next step.
  5. Add remaining flour and whisk.
  6. Slowly add the chicken and beef broth mixture. Whisk
  7. Turn heat to medium and bring to a boil. Whisking constantly.
  8. Cook 5 minutes more or until thick as you prefer.
  9. This is also good on meats, potatoes, with onions and mushrooms added also.

There is a big difference in flavor. White has what I think the masters call harmony. Rinse the liver in a colander under cold water and drain well on kitchen paper. Sausage with Gravy - affectionately known as "Bangers and Mash" - with a killer gravy. The brown bits stuck on the base of the pan and the oil / sausage juices are sausage drippings and these are the key to wickedly delicious Onion Gravy!

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