Dried Beef Gravy

1/4 cup butter OR margarine
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 pint milk
4.5 oz. jar dried beef - sliced thin or chopped
2 Tbls. Worcestershire sauce

Melt butter in a skillet.
-Stir in flour, salt, and pepper.
-Slowly stir in milk.
-Stir in beef and Worcestershire sauce.
-Simmer, stirring constantly, until thickened, 10-15 minutes

Big Boy Chicken Gravy

28 ounces Chicken broth
1/2 teaspoon Onion powder
1 tablespoon Chicken bouillon powder
2/3 cup Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit. Serve at once.

Old Fashion Cream Gravy

2 tablespoon Butter
1 tablespoon Flour
¾ cup Chicken stock
¼ cup Light cream
Salt
Pepper

1. Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper. 2. Serve the sauce separately to spoon over the chicken pieces at the table.



Granny's Onion Gravy

Oil
2 cups onions, sliced
3 tbs flour
2 cups milk
Fry onions over moderate heat until golden in oil. Sprinkle with about 3 tbs flour and blend.
Add milk, blend, cook over low heat until thickened. Reduce to lowest heat and cook 5 mins.
Great over chicken, steak etc;


Granny's Mushroom Gravy

2 cups beef broth - low-fat okay
1 lrg. onion - sliced thin
1 cup sliced mushrooms
3 Tbls. cold water mixed with 3 Tbls. cornstarch
-Add broth, onion, and mushrooms to skillet.
-Heat to boiling, then reduce heat to low, cover, and simmer for 10 minutes.
-Remove patties from skillet. Keep warm.
-Bring onion mixture to boil.
-Add water/cornstarch, bring to boil, stirring constantly, for 1 minute.

# 2
1 c Dried mushrooms -reconstituted* (reserve 1 -cup liquid)
1 c Low-sodium chicken broth
1 oz (2 Tbs) dry white wine -- or -increase broth by 2 Tb.
2 tesp Potato starch
1/2 tesp Dried chives
Salt & black pepper
*To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water. Let stand 30 minutes.
Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil. Simmer 2 minutes. Serve with turkey. Each serving (3 ounces turkey and 1/4 cup gravy)


Hamburger Gravy

Pepper
3 md Onions, chopped
1 lb Ground chuck
1 1/2 c Water + 2 Tb
1 Beef bouillion cube
... several onions, maybe 2 large or three medium, very coarsely chopped.
1 pound hamburger, probably ground chuck or leaner.
Scramble/brown the hamburger and onions together over medium heat, keeping the meat chopped as finely as possible, you don't want big clumps in this, until meat is cooked, and onion translucent.
Drain off the excess grease from the meat, trying to leave about a tablespoon or two in the skillet.
Sprinkle a scant two tablespoons of water over the meat mixture, and stir it in well over low to medium heat.
Add approximately a cup and a half of water, and stir to blend.
(You might want to toss a bouillion cube in at this point, won't hurt it any!) Simmer, stirring, until the "gravy" thickens...
Taste and see about adding a healthy shake or three of pepper and (if you omitted the bouillion cube) a dash of salt.
Won't hurt it to stay warm on the back of the stove for a while while the potatoes finish boiling, the flavor will go into the gravy more that way.