I used canned gravy and canned mushrooms to make it. I just fried the burgers and added the mushrooms and gravy until it was hot.You all certainly love your gravy. How do you make it?
I used canned gravy and canned mushrooms to make it. I just fried the burgers and added the mushrooms and gravy until it was hot.You all certainly love your gravy. How do you make it?
I only use fresh mushrooms when I cook with them. We don't get tinned stuff unfortunately.I used canned gravy and canned mushrooms to make it. I just fried the burgers and added the mushrooms and gravy until it was hot.
I only use fresh mushrooms for everything else but I use canned for hot hamburger.I only use fresh mushrooms when I cook with them. We don't get tinned stuff unfortunately.
You and England etc gryu good stuff we don't get. It's not. Imported probably because of the kosher thing but I don't know why we can't make our own. What we do have tsdtes like soy. Yuk.When you cook meat, especially in the oven, save the juices/sauces and a little bit of the fat you can skim off the sauce. Put it in a pot, and add a bit of flour or corn starch to thicken it up. It's a bit greasy and not so healthy, but man is it delicious! It's infused with delicious meaty tastes and the spices you used to make whatever meat it was you cooked. Of course, you can add more seasonings to the gravy itself if you find it needs more. Some restaurants make gross gravy - my mom's is awesome.
You can also buy it in powdered form and just add it to boiling water, lol. It comes in cans here too.
Sure you can. All cat friends welcome.
Sometimes I don't know what you are trying to say because you don't watch your spelling. To make good gravy without lumps you need to put the flour or cornstarch into COLD water, stir well, a whisk is good for that, then you pour it into whatever hot drippings, juices whatever you have, stir well while it thickens, if it's too thick add more water, if it's too thin keep stirring and wait for the liquid to evaporate. A bit of tart red wine doesn't hurt either if your gravy is supposed to be dark, use white wine if the gravy is supposed to be light. Be easy on the salt so you don't loose the flavor of the drippings, etc. Be sure to scrape the bottom of the pan for all the delicious stuff on the bottom.You and England etc gryu good stuff we don't get. It's not. Imported probably because of the kosher thing but I don't know why we can't make our own. What we do have tsdtes like soy. Yuk.
It's my speller. Messes me about if I'm not careful.Sometimes I don't know what you are trying to say because you don't watch your spelling. To make good gravy without lumps you need to put the flour or cornstarch into COLD water, stir well, a whisk is good for that, then you pour it into whatever hot drippings, juices whatever you have, stir well while it thickens, if it's too thick add more water, if it's too thin keep stirring and wait for the liquid to evaporate. A bit of tart red wine doesn't hurt either if your gravy is supposed to be dark, use white wine if the gravy is supposed to be light. Be easy on the salt so you don't loose the flavor of the drippings, etc. Be sure to scrape the bottom of the pan for all the delicious stuff on the bottom.