No need to use those instant packets of nastiness. Make this up in a large batch and keep in in the freezer for up to 3 months.
1. Melt the butter in a saucepan over medium heat. Sprinkle the flour over the butter and cook, stirring constantly, until the mixture turns golden brown, about 8 minutes.
2. Pour the beef stock, the chicken stock, and the rest of the ingredients into the flour mixture, whisking to combine. Bring the mixture to a boil, whisking frequently. Reduce the heat and simmer the gravy until it thickens and reduces slightly, about 15 minutes.
3. Taste for seasoning, adding more salt and pepper, if needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (558g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 277 | ||
Calories from Fat: 156 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 44.3mg | 14 % | |
Sodium 1166mg | 40 % | |
Potassium 921.6mg | 24 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 18.4g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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