I just take the flour that I dredged the meat in and brown it in a small amount of oil I fried the meat in. That is harder than it sounds the amount of oil to flour is critical. The mixture has to be semi liquid not watery or lumpy. Brown the flour and add Lowery's Seasoning salt and black pepper, onions, and or mushrooms. Then add water or milk slowly while stirring to proper consistency. making good gravy is an art so go slowly.Good luck remember it is easier to add a little more than to take out. Ron
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Today's Featured Article - Tractor Hydraulics - The Basics - by Curtis Von Fange. Hydraulics was one of the greatest inventions for helping man compound the work he can do. It’s amazing how a little floor jack can lift tons and tons of weight with just the flick of a handle. What’s even more amazing is that all the principals of hydraulic theory can be wrapped up in such a small package. This same package applies to any hydraulic system from the largest bulldozer to the oldest and smallest tractor. This short series will take a look at the basic layout of a simple hydraul
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