Original Recipe from: Lucy Griffin-Bowers
If making gravy intimidates you, this is the perfect recipe for you. Grandma found this recipe way back in the 1960’s and after that didn’t make any other kind of gravy. Smooth, no lumps, and fail safe. My mother, on the other hand, always made traditional gravy. She was a Gravy Pro. So I grew up with both schools of thought when it came to gravy. Personally, I can make any kind of gravy (just like my mother), but I appreciate how easy Grandma’s gravy is to make. Whether your attempts at traditional gravy are always a disappointment or you’re just looking for a quick and easy gravy recipe, this one is a must try. Enjoy!
Ingredients
1 can Cream of Mushroom Soup
1/4 can of Water
2-4 tablespoons pan drippings (beef, poultry, or pork)
Directions
Fry meat until done as desired. Remove meat from pan; pour off and measure drippings. Pour soup into pan. Stir well to loosen browned bits. Blend (whisk) in Water and Drippings. Heat thoroughly, stirring often.
Makes about 1-1/2 cups gravy.
Good with Beef, Chicken , Turkey
Kay’s Note: I have substituted Cream of Chicken when preparing fried chicken. Delicious!
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