Corned Beef Gravy
From MimiNanny 14 years ago
- 20 - 25 min to make
- Serves 4 to 6
This is a variation on the hamburger gravy that my Mama used to make - it's much more flavorful, and delicious on mashed potatoes, or how we love it, over sliced bread!
Ingredients
- I make this from memory alone, without measuring, so bear with me. This should be pretty close... shopping list
- 1/2 cup meat drippings or vegetable oil shopping list
- 1/4 cup self-rising flour shopping list
- 1 can corned beef shopping list
- 2 cups water shopping list
- 1 cup milk shopping list
How to make it
- Heat grease on medium-high heat until it sizzles. Slowly add flour and blend into a roux. This will be rather thick, the consistency of brownie batter , to be exact. Continue to stir until roux is a medium brown color, and turn heat back to med/low. Slowly begin to add water, stirring as you go, until roux is the consistency of pancake batter. You will probably not need the whole 2 cups, but it's just in case. Allow to cook for about 5 minutes, stirring occasionally. Then begin adding milk, a little at a time, stirring as you go. Gravy will appear thin, but will thicken as it cooks. Turn heat down to low and let simmer for 5 to 10 minutes. If gravy gets too thick, you can add more water until it's thinner. Add entire can of corned beef, chopping it up as you work it into the gravy. Keep stirring and chopping until the corned beef is soft and completely blended. Serve over mashed potatoes or slices of white or wheat bread. It's good for breakfast , lunch or dinner. Enjoy!
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