Does anyone have any tips or great recipes on how to make a really yummy brown gravy for country fried steak?
Thanks!

buy it in a can :D I have not figured out how to make brown gravey :shrug

After I cook the meat in the pan, I save the juices and add more water to it if I need to, a few beef bouillion cubes, and then make a mixture of cornstarch and water (it should be a little thicker than milk) and stir it in gradually once the meat juices are boiling - add it in slowly because it gets thick fast. Then add salt and pepper. That's the way I make all my gravy - it's simple and I know it'll always turn out.

I'm not a fan of gravy, so I wouldn't be any help. I just buy the packets around thanksgiving. He he

I buy the powdered gravy mix.. Or, I use beef broth and corn starch to make a broth... (the recipe's on the side of the corn starch box.)

a mixture of cornstarch and water (it should be a little thicker than milk)

Do you like that better than thickening with flour?

I buy the powdered gravy mix.. Or, I use beef broth and corn starch to make a broth... (the recipe's on the side of the corn starch box.)

I will look that up. Do the powdered mixes taste better than the jar gravies?

a mixture of cornstarch and water (it should be a little thicker than milk)

Do you like that better than thickening with flour?

I don't know - I've never tried it with flour. I've always used cornstarch and it's always turned out for me. If you try it with flour, let me know how it turns out!:hungry

I don't know - I've never tried it with flour. I've always used cornstarch and it's always turned out for me. If you try it with flour, let me know how it turns out!:hungry

I usually use flour and it seems all the chefs on the cooking shows use flour for their pan sauces. Traditionally corn starch is used to thicked Asian type sauces. But obviously, I am not 100% satisfied with my brown meat gravies so I am going to go the corn starch route next time. Thank you for all the suggestions. I will let you know how it turns out later this week.:) I did buy several powdered mixes yesterday so I am going to experiment. Thank goodness my DH isn't picky and doesn't ever complain about what I serve.

I use some sort of fat (shortening or butter), sprinkle in some flour and cook for a minute then pour in beef broth. I then season to taste with s&p.