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www.reference.com/article/can-one-make-brown-gravy-scratch-effe57e12cdd7e25

There are a few different approaches to making brown gravy from scratch as some recipes use the pan drippings of roasted meat for flavor while others use stock or bullion. For example, one recipe for brown gravy calls for 2 tablespoons of pan drippings that are then thi...

www.reference.com/article/easy-brown-gravy-recipe-e3e095fe57543d77

Brown gravy is an easy recipe that can be a meal-saver to any meat and potatoes dinner. This easy recipe features five common ingredients and can be ready in just 5 minutes without having to add meat drippings or seasoning packages to provide flavor.

www.reference.com/article/make-brown-gravy-mashed-potatoes-c0d4d915e64ad7

There are many ways to make gravy for mashed potatoes. To make a serving of one cup of traditional brown gravy you will need: 1 cup of beef bouillon, 2 tablespoons of flour, 2 tablespoons of butter, and salt and pepper to taste.

www.reference.com/article/good-recipes-brown-mushroom-gravy-d51bfe2ac4210fe7

Food Network and Chow.com have simple and easy to follow recipes for brown mushroom gravy. Food Network's recipe pairs it with a Salisbury steak, while Chow.com's pairs it with meatloaf.

www.reference.com/article/recipe-gravy-b0ee57a6b207b46c

A recipe for roux gravy on turkey, mashed potatoes and rice includes oil, butter and flour, or fat drippings and flour. A simple formula per cup of gravy is 2 tablespoons of fat, 2 tablespoons of flour and 1 cup of a liquid such as heavy cream, milk or broth.

www.reference.com/article/recipe-white-gravy-784105b4e77a57be

Recipes for white gravy are available at the Betty Crocker and Food Network websites. White gravy, often referred to as country gravy, includes flour, beef fat, all-purpose flour, milk, and salt and pepper. It complements breakfast sausage and country-fried steak and is...

www.reference.com/article/beef-gravy-recipe-5325e2b2a58d5e18

For beef gravy, organize roughly 5 pounds of chuck roast, 1 large red onion, 4 tablespoons of all-purpose flour and 1/4 cup of cider vinegar. Reserve the pan juices created by the roast and thicken it over a medium-low heat to the desired consistency.