Best 6 Davys Navy Gravy Recipes

U. S. NAVY MINCED BEEF GRAVY ON TOAST

Steps:

• Crumble the ground beef into a skillet and brown with the onions.
• If beef is very lean, add a tablespoon or two of cooking oil.
• Salt and pepper to taste.
• Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next.
• The flour must be cooked to preclude a starchy taste through out.
• Add enough flour to absorb most of the oil.
• Stir in the tomatoes and the tomato juice, followed by the water.
• Allow to simmer on low heat to thicken.
• Adjust consistency as necessary.
• Add nutmeg and sugar and adjust to taste.

GRAVY FROM ROAST DRIPPINGS

Steps:

• Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
• At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
• Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

NAVY BEAN GRAVY

Steps:

• Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved.
• If you have an immersion blender, then add the beans, broth mixture, and soy sauce to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens.
• If you are using a regular blender, add the beans, broth mixture, and soy sauce to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken.
• Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by adding splashes of water, anywhere from 1/4 to 1/2 cup. Cook for about 20 more minutes to let the flavors deepen, stirring occasionally. Add water as necessary and taste for salt. Keep gravy covered and warm until ready to serve.

HOMEMADE GRAVY

Steps:

• In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

BASIC PAN GRAVY FROM DRIPPINGS

Steps:

• In skillet or roasting pan, add flour to drippings; blend well.
• Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
• Add broth; cook until mixture boils and thickens, stirring constantly.
• Stir in salt and pepper.

DAVY'S GRAVY

Steps:

• In a large skillet over medium high heat, combine the ground beef and the onion and saute for 10 minutes, or until the meat is browned and the onion is tender.
• In a large pot over high heat, combine the soups, mushrooms, soy sauce, steak sauce, Worcestershire sauce, vinegar, lemon juice, sugar, curry powder to taste, garlic powder, cayenne pepper and oregano and season with salt to taste.
• Bring to a slow boil, stirring often to prevent burning. When hot, add the meat and onion mixture.
• In a separate small bowl, combine the cornstarch and water, stirring until cornstarch is dissolved, and add slowly to the sauce, stirring well. (Note: This will thicken the sauce so only do this if you feel it's necessary.)