Gravy

There is something about gravy that makes me sigh with content every time I eat it. In my mind, it is comfort food at its best. And, it is a frugal way to liven up inexpensive cuts of meat. It can be made with the leftover cooking fat from pork chops, chicken, steak or ground sausage. It works well with butter, olive oil, or leftover bacon grease too. The liquid can be water, broth, or even milk. Sautéed onions or mushrooms are also great additions. The technique is simple, and it is an easy way to add variety without going over budget.

Pictured above are simple pork chops with brown gravy. I used some leftover bacon grease to pan fry my pork chops. Then, I used homemade chicken broth for the liquid. Finally, I served it all over rice.

Gravy

3 Tbsp. fat (butter, olive oil, bacon grease, or meat fat)

3 Tbsp. flour

2 cups liquid (chicken broth, beef broth, milk, etc.)

½ tsp. ground black pepper

Salt to taste

Heat the fat in a skillet over medium heat. If you are using the fat from meat you have just cooked, push the meat to the side of the pan or if you prefer, remove it from the pan. Turn the heat down to low. Add the flour. Stir and cook the flour until browned and bubbly, being careful not to burn it, about 2-3 minutes. Whisk in liquid. Continue to whisk until thickened and smooth. Return the meat to the center of the pan and heat thoroughly. Add pepper and salt to taste. 

Frugal Tip: Gravy adds variety to your dinner without going over budget.

This post has been linked to Frugal Tuesday Tip.