How to make Homemade Brown Gravy with Flour and Water?

How to make Homemade Brown Gravy with Flour and Water

How to make Homemade Brown Gravy with Flour and Water? It can be INTIMIDATING but I will show you how to make homemade gravy (brown gravy recipe) that turns out perfect every single time, just like my Mom taught me.

This Thanksgiving gravy is required at your next feast in just a week!

I really think that a Thanksgiving meal is more than just the turkey… How to make Homemade Brown Gravy with Flour and Water –  It’s the Thanksgiving sides that really take the feast over the top and this gravy is one of my FAVORITE parts of that meal.

There are VARIOUS recipes and methods for making gravy.

I have seen recipes that are made with milk, water, meat drippings, bouillon BUT my family makes brown gravy recipe with beef broth and drippings and I love it

How to make Homemade Brown Gravy with Flour and Water

How to make Homemade Brown Gravy with Flour and Water?

  • Easy to make
  • Uses simple ingredients from your pantry (6 ingredients only!)
  • Pairs very well with many other recipes too
  • Works every times and never fails
  • Tastes incredible
  • Ready in just 15 minutes

How to make Homemade Brown Gravy with Flour and Water

You can serve this homemade brown gravy with:

  • Meatloaf
  • Pot roast
  • Salisbury steak
  • Biscuits
  • Poutine
  • Mashed potatoes

Here are some flavor VARIATIONS you can try with this easy gravy recipe:

  • Add some sliced onions or sliced mushrooms to give it more flavor and this also compliments beef recipes really well.
  • Instead of beef drippings, use different kinds of meat drippings from sausage, bacon, turkey or even chicken.
  • Add some more spices like paprika, red chili flakes or herbs like dried oregano, thyme, dill or garlic to enhance the flavor and give this traditional gravy recipe a twist.

How to make Homemade Brown Gravy with Flour and Water

How to make Homemade Brown Gravy with Flour and Water from Scratch?

Start off by heating butter and beef drippings in a non-stick saucepan. Add flour and mix until golden brown. Add broth gradually, while constantly mixing. Add salt and pepper and let it simmer and thicken to the desired consistency. Remove from heat and stir in some butter to make silky smooth glossy gravy.

How to make gravy with flour and water?

My recipe below uses flour and beef broth but some people use a combination of water and broth instead of all broth. It’s just a personal preference.

Is homemade beef gravy same as homemade white gravy?

Based on my research, they are not the same. White gravy is usually made with a combination of butter, milk and flour with some sausage drippings and no broth is used. It’s also much whiter in color compared to brown gravy.

How to thicken brown gravy? How to make gravy thicker?

Some people use cornstarch and some people use flour. I prefer using flour.

How to make brown gravy without meat drippings?

Some people rave about their gravy recipe without drippings (brown gravy recipe with beef bouilon cubes) but it was not as good as this homemade classic brown gravy.

Are brown gravy and beef gravy the same?

Yes, they are the same.

How do you make gravy from meat juices?

That is the classic way of making gravy. Save the pan drippings from your cooked beef like stew meat or roast or steak and cook it together with flour, butter and broth to make silky smooth gravy.

How to make Homemade Brown Gravy with Flour and Water? – Can you freeze brown gravy?

Since this is NOT a milk-based gravy, it can be frozen in sealed freezer bags for up to 1 month. Milk-based gravy should not be frozen because they will separate when thawing.

Here are some TIPS on How to make Homemade Brown Gravy with Flour and Water:

  • Use UNSALTED butter and LOW SODIUM broth to prevent the gravy from becoming too salty.
  • If you have some extra time, TOAST the flour on the stovetop until it’s golden brown and use that in the recipe. It gives a darker color and better overall flavor (a wonderful nutty flavor!).
  • Beef broth tastes the BEST but chicken broth can be used too.
  • Use NON-STICK saucepan because it prevents the gravy from sticking and burning.
  • You must add the broth SLOWLY and continue whisking constantly to PREVENT lumps from forming.
  • To fix LUMPY gravy, use a hand held blender and that gets rids of most lumps and make the gravy smooth.
  • Gravy tends to THICKEN the longer it sits and that’s why you should consider serving immediately.
  • To fix thick gravy, mix in some water or broth to thin it out to your desired consistency.
  • You can use this recipe to prepare an easy MAKE AHEAD gravy before the big Thanksgiving dinner and save some time.
  • Recipe can be doubled or tripled easily.
  • If you are ever short on time, you can use store-bought brown gravy mix to make thick gravy too but I find this classic homemade brown gravy so much better.

How to make Homemade Brown Gravy with Flour and Water – Nothing makes a meal feel more complete than gravy. It’s the perfect finishing touch to mashed potatoes, a glorious addition to beef, and an absolute must on most holiday tables. Gravy by itself can elevate a meal from boring to amazing, yet a lot of people avoid making it.

How to make Homemade Brown Gravy with Flour and Water – Recipe One

Ingredients

  • 3 Tablespoons oil (olive, bacon grease, canola, etc) I personally use olive.
  • 3 Tablespoons flour
  • 1 tsp pepper
  • 1 chicken, beef or vegetable boullion cube
  • 3/4 cup water

Preparation

In a pan, heat olive oil. Add pepper and boullion cube. Stir for about a minute. Add flour, quickly stirring to make a paste. If the paste is a little ‘dry’ add a few drops of oil until it’s kind of clumpy. Sautee your lumpy sauce until lightly brown, add cold water to pan, quickly stirring. If you add hot water, your flour will cook fast and you will end up with a hot lumpy mess. Continue to stir until you have a liquid cloudy mixture. Bring to a simmer and reduce heat. If sauce is a little thin, cook at a simmer until you reach desired thickness. Use as you would most gravy.

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How to make gravy with flour and water

MAKE AHEAD MIXES

How to make Homemade Brown Gravy with Flour and Water – Recipe Two

Ingredients

  • 4 Tablespoons beef fat or reserved beef fat plus enough oil to equal 4 Tablespoons
  • 4 Tablespoons all-purpose flour
  • 2 cups reserved meat juices or reserved juices with enough beef stock to equal 2 cups
  • Salt and pepper to taste
  • 1 Tablespoon unsalted butter Optional

Instructions

  1. Heat beef fat and oil over medium high heat in a small saucepan. Add flour and stir occasionally until mixture is golden brown and smells nutty.
  2. Pour in 1/2 cup liquid and stir until smooth. Add remaining liquid and stir until combined.
  3. Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes.
  4. Season to taste with salt and pepper.
  5. Stir in 1 Tablespoon of butter if desired for a silky sheen.
  6. Serve immediately.

 

How to make a Roux for Beef Gravy

How to make a Roux for Beef Gravy

How to make a Roux for Beef Gravy : There are several ways to make gravy: it can be thickened with a cornstarch slurry, made smooth with the addition of a roux, or served simply as the drippings straight from the pan. Gravy made with a roux—a mixture of fat and flour—is a classic preparation, using the pan drippings from your holiday bird or roast. The roux adds intense flavor and a velvety texture to the gravy. But don’t worry if you aren’t cooking a whole turkey or beef roast in the oven—you can also make a roux gravy with butter or oil to amp up an everyday chicken or to top Salisbury steak.

How to make a Roux for Beef Gravy

How to make a Roux for Beef Gravy

A Roux Defined

A roux combines equal parts fat from either oil, butter, or the renderings of the roasted food, along with some flour. It can be used as the base of a sauce or as a thickener in dishes such as clam chowder and macaroni and cheese.

Roux ranges in color from pale to deep brown, darkening the longer you cook it. A lighter roux preserves the flavor of the fat—whether butter or pan drippings or lard—whereas a darker roux takes on its own nutty, caramelized character. You can decide how long to cook the roux depending on how you plan to use it. For example, you want clam chowder to retain a white, creamy color, so a pale quick-cooked roux works best. Gumbo, on the other hand, can benefit from a deeper, more complex-tasting roux, so cooking it down until darker is best. For a holiday gravy, you might prefer something in between, perhaps in the color range of peanut butter.

The Basic Roux Gravy Formula

How to make a Roux for Beef Gravy – The ratio of fat to flour to liquid is important when making a roux-based gravy, and depending on how thick you like your gravy, you can adjust the amount of fat and flour. To make 1 cup of roux gravy, start with 2 tablespoons of fat, 2 tablespoons of flour, and 1 cup of liquid. (If you would like a thinner gravy, decrease the fat and flour measurements to 1 1/2.) The liquid can be broth, milk, or heavy cream, depending on how rich and decadent you want the finished product. You can also combine smaller amounts of heavy cream or wine with broth for added texture and flavor.

How to make a Roux for Beef Gravy

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How to make gravy with flour and water

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The Method for Making Roux Grav – How to make a Roux for Beef Gravy

Making a roux gravy isn’t difficult, you just need to make sure you have all of the correct proportions. First, determine how much gravy you need and then adjust the fat amount up or down if necessary according to the basic formula. Measure the amount of fat or oil in the pan drippings after you cook your turkey or another piece of meat—you can pour all of the drippings into a liquid measuring cup and then remove what you need, or simply scoop out the amount of fat with a tablespoon measuring spoon and set aside. (Discard the remaining drippings or save for another use.) Add butter, cooking oil, rendered bacon grease, or lard if you need to increase the volume of fat.

How to make a Roux for Beef Gravy – You can prepare the gravy right in the roasting pan (making sure to first pour off any extra fat beyond the amount you need for gravy), which allows you to scrape up the brown bits of flavor stuck to the bottom. Or, if you prefer, transfer the drippings to a clean saucepan or skillet. Bring the fat back up to a medium-low temperature if it cooled.

Sprinkle an equal amount of all-purpose or Wondra flour onto the hot fat and cook it, whisking continuously, for at least 5 minutes over low heat to remove the raw flavor of the flour. How to make a Roux for Beef Gravy – Add the corresponding ratio of liquid slowly to the roux while continuing to whisk it. Bring it to a simmer whisking continuously to prevent lumps until it reaches your desired thickness. Keep in mind that the gravy continues to thicken as it stands, so resist the urge to speed up the process by adding additional flour.

Final Adjustments to Roux Gravy

Once the roux gravy is cooked, you may decide to alter the consistency and flavor a bit. To thin the gravy, add a little more broth. To thicken runny gravy, cook it a little longer. Unless you started with a heavily seasoned piece of meat, you probably need to add salt and pepper before you pull the gravy off the stove. As a general rule, stir in 1/2 teaspoon of salt for each cup of liquid, but make sure to taste first.

Use a fat separator if the gravy seems greasy. For an exceptionally smooth gravy, strain it through a sieve into your serving boat or bowl.

How to make a Roux for Beef Gravy – Right Color Roux for Your Recipe

White Roux

White roux is cooked for about 5 minutes, just until the flour has lost its raw smell, but before any golden color or toasted aroma develops. This roux is used to thicken chowders and milk-based sauces. Classic macaroni and cheese, tuna noodle casserole, and New England clam chowder are all based on milk thickened with a white roux.

Blond Roux

Blond, or golden roux, is cooked approximately 20 minutes to a light, golden-brown shade with an aroma resembling popcorn or toasted bread. This is the most commonly-used roux, desired for the richness and a slight nuttiness it provides along with its excellent thickening power. Blond roux is a good, general-purpose roux to keep on hand for thickening gravy, sauces, soups, and stews.

Brown Roux

Brown roux is cooked about 35 minutes until it reaches a peanut butter-brown color. Its aroma is more pronounced and sharper than the nutty smell of blond roux. Cooked to this stage, flour begins to lose its thickening power, requiring more roux to thicken a given amount of liquid.

Dark Brown Roux

Even darker than the preceding brown roux, dark brown roux is cooked approximately 45 minutes until it is the color of melted milk chocolate. Its aroma is mellower than the strong, roasted flavor of brown roux, and will actually smell a little like chocolate. This stage has the least thickening power of all four; its main purpose is as a flavoring agent with thickening being secondary.

Slow Cooked Roast Chicken Jamie Oliver

Slow Cooked Roast Chicken Jamie Oliver

Slow Cooked Roast Chicken Jamie Oliver – Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family

Slow Cooked Roast Chicken Jamie Oliver

Prep: 15 Min

Cook: 5 hrs, 30 mins, Easy, Serves 4

  • Freezable
  • Gluten-free

Slow Cooked Roast Chicken Jamie Oliver – Nutrition: per serving

  • kcal 497
  • fat 30g
  • saturates 10g
  • carbs 7g
  • sugars 6g
  • fibre 2g
  • protein 49g
  • salt 0.5g

Slow Cooked Roast Chicken Jamie Oliver – Ingredients

  • 1 large onion, peeled and cut into thick slices
  • 2 carrots, halved lengthways and chopped
  • 1 small or medium chicken
  • 2 tbsp butter, softened
  • 1 bay leaf

Slow Cooked Roast Chicken Jamie Oliver – Method

Slow Cooked Roast Chicken Jamie Oliver – Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.

Slow Cooked Roast Chicken Jamie Oliver – Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing – it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn’t cooked through after the initial time, cook for another hour, then turn the heat up.

Slow Cooked Roast Chicken Jamie Oliver – If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.

Slow Cooked Roast Chicken Jamie Oliver

Perfect roast chicken

Serves 4
Cooks In 1H 25M plus resting time
Difficulty Super easy

Nutrition per serving

  • Calories 374 19%
  • Fat 15.8g 23%
  • Saturates 3.9g 20%
  • Sugars 9.3g 10%
  • Salt 1.2g 20%
  • Protein 45.5g 91%
  • Carbs 13.4g 5%
  • Fibre 3.4g –

Ingredients

  • 1 x 1.6 kg higher-welfare chicken
  • 2 medium onions
  • 2 carrots
  • 2 sticks of celery
  • 1 bulb of garlic
  • olive oil
  • 1 lemon
  • 1 bunch of mixed fresh herbs , such as, thyme, rosemary, bay

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How to make gravy with flour and water

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Method

  1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 240°C/475°F/gas 9.
  3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
  5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
  6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
  7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
  8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
  9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
  10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
  11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
  12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
  13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
  14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

 

Chicken Soup from Bones in Slow Cooker

Chicken Soup from Bones in Slow Cooker

This Chicken Soup from Bones in Slow Cooker recipe is easy as can be. Just toss a chicken carcass in a pot with some aromatics, add water, soy sauce, and apple cider, and forget about it for a while.

Serves 10
Serving Size: 1 portion
Calories Per Serving: 153
% Daily Value
7% Total Fat 4.8g
Saturated Fat 1.3g
Trans Fat 0g
9% Cholesterol 28.2mg
30% Sodium 728.7mg
4% Total Carbohydrate 12.7g
3% Dietary Fiber 0.8g
Sugars 6g
28% Protein 13.9g

Chicken Soup from Bones in Slow Cooker

Chicken Soup from Bones in Slow Cooker Variations

Main recipe lower on page starting with RED heading

Slow Cooker Leftover Roast Chicken Soup

Chicken Soup from Bones in Slow Cooker – Toss your roast chicken carcass and desired aromatics (that means vegetables or herbs) in your slow cooker and cook on slow for 8 hours or overnight. (Trust us, the only thing better than the smell of coffee in the morning is the aroma of chicken soup.) Continue with step 3 in the instructions above. Easy just got even easier.

Leftover Roast Chicken Soup with Carbs

Chicken Soup from Bones in Slow Cooker – If you like rice or pasta, cook some up in a separate pot, stealing some of the broth from the soup pot to use as your cooking liquid.

Egg Drop Soup With Leftover Roast Chicken

Lightly whisk 3 eggs to combine. Stir the finished soup in a clockwise direction and, while still stirring, pour in the eggs in a slow, steady stream. Continue to stir for 1 to 2 minutes, until egg ribbons form. Ladle into bowls and garnish with thinly sliced scallions if you’ve got ’em.

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How to make gravy with flour and water

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Ingredients for Chicken Soup from Bones in Slow Cooker

  • Roast chicken carcass with some meat attached (on the wings, back, etc.)
  • Any aromatics you desire (you know, the usual stuff including garlic, herbs, onion, carrots, ginger, etc.)
  • 1/4 to 1/2 cup soy sauce (Christina Tosi likes Kikkoman)
  • 1/3 to 2/3 cup apple cider or apple juice
  • 1/4 to 1/2 teaspoon black pepper

Directions for Chicken Soup from Bones in Slow Cooker

  • 1. To make the Leftover Roast Chicken Soup in your slow cooker, see the Slow Cooker Variation above. To make the Leftover Roast Chicken Soup on your stove top, combine the chicken carcass and any residual meat and desired aromatics in a large stock pot (5- to 8-quart capacity) and fill the pot with water so the chicken is fully submerged. Set over the lowest of low heat, lid that puppy 3/4 of the way so the water can evaporate a little bit but not too much, and leave it for at least 6 hours, skimming any scum that accumulates on the surface of the stock but leaving any puddles of fat. [Editor’s Note: Christina Tosi leaves the stock simmering overnight. You may or may not wish to do the same. We guess it depends on your level of risk taking and whether your homeowner’s insurance is up to date.]
  • 2. Remove the pot from the heat. Your kitchen smells amazing, right? Strain the liquid from the chicken into another large pot and let the solids rest in the strainer. Walk away for a little while. Brush your teeth. Brush your hair. The chicken should be cool enough to handle at this point.
  • 3. Using your hands, separate the chicken meat from the bones, aromatics, and gelatin. Don’t be grossed out—put your best farm girl face on, roll up your sleeves, and get to work. This should yield 2 to 3 cups light and dark meat, depending on how much chicken you ate the night before. Toss the bones and stuff in the trash. Add the shredded chicken to the pot with the broth. (You can cover and refrigerate the soup until dinnertime.)
  • 4. Bring the soup to a gentle simmer. If you want, you can clean out your fridge by throwing in a handful of baby carrots, chopped onion, Brussels sprouts, spinach, or whatever else you’ve got languishing in your vegetable bin. It’ll taste awesome. Simmer until the soup is warmed through and any vegetables are tender.
  • 5. Stir in the soy sauce, apple cider, and black pepper to taste and ladle into bowls.

 

What human food can I feed my diabetic dog

What human food can I feed my diabetic dog

What human food can I feed my diabetic dog – Many people are in the view that dogs can eat all of the human food but this is not the case, here is a wise list of human foods that you can serve to your diabetic dog.

What human food can I feed my diabetic dog

Winter Squash

A number of human food squash are good for diabetic dogs like pumpkin, butternut squash, and acorn squash because these squashes are high in fiber content. However, before serving winter squash should be cooked.

Alpha Sprouts

It is a high fiber food that is also safe for dogs and very supportive to cure diabetes in dogs. For a diabetic-friendly dinner mix it with the rice, oats and low-fat meat.

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Carrots

Dogs love to eat this human food, according to many of studies naturally occurring sugar like sugar from carrots do not affect the insulin level in the body of dogs. Either you served it in the raw or cooked form, Its beneficial in both ways. To be safely swallowed pulp the carrots, that becomes easy to digest too.

Parsley

This leafy green vegetable is low in sugar and high in fiber, Its an ideal human food for diabetic dogs.

Garlic

For diabetic support, you can add garlic in any of good that you cook at home or paste of garlic can be added in commercial food. It’s just an ingredient do not feed as a stand-alone vegetable. A high quantity of garlic may cause anemia in dogs. Consider to serve small dosage of garlic with other foods as a remedy and on the safe side do not cross the limit of three cloves on a daily basis.

Broccoli and Cauliflower

Both are known as low glycemic index human food. These green vegetables contain few sugars and very high in fiber. Both should be well pulped to make these digestions friendly and to get maximum benefits. The nutritional makeup of both vegetables is same and ideal for diabetic dogs.

Green Beans

You can choose this human food to provide fiber to your pooch, it contains a lot of fiber but not good in carbohydrates. You can serve it in raw form, pulped or cooked with other vegetables. It is a must-have vegetable for a diabetic dog because it supports the dog to stay energetic.

Leafy Salad Greens

Kale, collard greens, turnip greens, mustard greens, lettuce and all of your typical green salads are beneficial for diabetic dogs. Avoid spinach and Swiss chard.

Peapods

To get the maximum benefits of human food you need to feed entire pea in the pod. According to studies, this combination makes them balanced food for carbohydrate and fiber.

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Insulin resistance in dogs

Beets

When you are cooking a multi-ingredient food for your dog, you can include beets
to make your dog’s food colorful. This human food is high in sugar but good for
moderation. You may add some beet green instead of red to balance the sugar level
in food.

What human food can I feed my diabetic dog

What human food can I feed my diabetic dog – What grains

When your dog is suffering from diabetes, switching to a grain-free food is not a good choice at all. To stay healthy and active in daily activities dogs need vitamins, minerals, and fiber. So instead of starchy food, you should choose while grains from the human foods for your pooch. Because whole grains are rich in fiber, minerals, and vitamins. Processed foods may contain added sugar and other toxic ingredients but in the pure form, these whole grains provide energy as well as supportive towards curing diabetes. You must look for under-listed human food whole grains to include in your dog’s diet.

  • Bulgur (cracked wheat)
  • Brown rice
  • Triticale
  • Whole wheat flour
  • Wild rice
  • Buckwheat
  • Whole oats/oatmeal
  • Whole grain corn
  • Brown rice
  • Triticale
  • Millet
  • Whole rye
  • Whole grain barley
  • Whole farro
  • Quinoa
  • Sorghum
  • Whole rye
  • Whole grain barley
  • Whole farro
  • Wild rice
  • Buckwheat

What human food can I feed my diabetic dog – Some time when your dog has difficulty in digestion along with diabetes eliminating the whole grains can be a solution to keep him regular. But when he returns to the normal health you can include these grains in food.

Many studies conclude that easy to digest starches are a reason to trigger spikes in the blood sugar level right after a meal, it also can lead to weight gain. You can add human food whole grain in your dog’s diet to reach the blood sugar goals.

If you are already feeding a diet that contains whole grains then prefer to feed the same, but prefer to feed only whole grain diets because it also helps your dog in weight management.

There three most important in the list:

  • 1. Quinoa (related to spinach)
  • 2. Buckwheat (related to spinach)
  • 3. Amaranth (related to rhubarb)

These three are not truly grains but these are the best gain like human foods that you can feed to your diabetic dog. All of these foods contain fiber, protein and other important nutrient and the specialty is these will not increase the sugar level as much as true grains.

The list of these three What human food can I feed my diabetic dog may seem strange or new to you but humans are eating them from hundred of years.

What human food can I feed my diabetic dog

Other Foods for Diabetic dog

What human food can I feed my diabetic dog – Protein

High-quality proteins are very essential when managing diabetes in your dog. Meat sources like lamb and beef have the L-Carnitine amino acid which can help enhance fat metabolism and assist in maintaining lean body mass. Other great sources of proteins for a diabetic canine include chicken, fish, and turkey.
Since we’re trying to avoid body fat from adding up, aim for the low-fat foods like lean red meats or chicken breast.

What human food can I feed my diabetic dog – Carbohydrates

When it comes to carbs, you truly have to be careful not to cause a blood sugar spike in your dog. The body usually digests carbs faster than proteins or fats. As you choose the right meal for your pet, you have to avoid simple carbs which are characterized by high glycemic index (GI). High GI food can make the glucose spike very fast, therefore you should stick with wholesome or low GI carb. Some of these foods include whole grains, legumes, brown rice, potatoes, and honey.

Some of the high-glycemic food that you ought to avoid include, white bread, white rice, etc.

What human food can I feed my diabetic dog – Fiber

As of now, fiber has come to prove to be the best meal in a dog living with diabetes. The food helps a lot in digestion and also slows down the emptying of gastric and the digestion of carbs. This, in turn, minimizes the release of glucose and prevent the blood sugar levels from spiking.

Some of the best fiber human fiber foods that you can use to control diabetes in your dog include spinach, broccoli, and cauliflower. Also, fruits like blueberries, raspberries, and pears can be used but in small portions, since they contain high natural sugars.

What human food can I feed my diabetic dog – Fats

As I have suggested earlier, a dog with diabetes requires a low-fat diet to ensure optimal functioning of the insulin. Foods that are rich in omega-3 fatty acids can assist a lot in decreasing blood lipid levels and even regulation of the immune system. So far, fish and fish oils are the best in this role.

Can Dogs eat Smoked Salmon?

Can Dogs eat Smoked Salmon

Can Dogs eat Smoked Salmon? Well, as pet parents, we know that food which is good for us is not always good for our pets.

Salmon is an exceptionally nutritious food for humans as it is low in fat and high in protein. As well as containing essential vitamins and minerals that are vital for good health.

Obviously, we would love our dogs to benefit from this healthy and tasty fish as well!

But can dogs eat salmon?

The good news is, yes! You can feed salmon to dogs if it is properly cooked and prepared.

However, raw and uncooked salmon is extremely poisonous to dogs and can be deadly.

Can Dogs eat Smoked Salmon

Can dogs eat salmon?

Dogs can safely eat salmon so long as it is fresh, boneless, well-cooked and fed in small portions.

Salmon is often the main ingredient in many high quality dry and wet dog food products.

Like many human foods, you should limit giving salmon to your dog no more than once a week.

But, is salmon bad for dogs in any way?

Yes, it can be if not fed correctly.

You should never let dogs eat salmon if it is raw or under-cooked as it contains bacteria and parasites which are harmful to dogs, possibly leading to salmon poisoning disease (SPD) which can be fatal.

So, before you consider feeding salmon to your dog, there are some essential points you need to be aware of to keep your pet safe.

Can Dogs eat Smoked Salmon

Can dogs eat smoked salmon?

Can Dogs eat Smoked Salmon? – So, if cooked salmon is okay, can dogs eat salmon when it’s smoked? No!

You should never give smoked salmon to your dog.

The reason for this is that smoked salmon is cured so contains an excessive amount of salt that is dangerous for dogs.

There is also a small chance that smoked salmon contains parasites which can result in a fatal condition in canines.

Can Dogs eat Smoked Salmon

Is salmon good for dogs?

Salmon is an excellent source of Omega 3 fatty acids, which helps promote a healthy skin and coat for your dog.

As well as being useful for his heart and immune system.

Older dogs and those who have arthritis can benefit from salmon as it assists in the reduction of inflammation and stiffness in the joints.

Feeding salmon to young puppies helps develop their brains as well as assisting older dogs to concentrate better. Especially those that are a little senile.

Salmon is also high in amino acids, essential for keeping your dog healthy and active.

As well as being an excellent food for those dogs with skin irritations and allergies.

Is Xanthan Gum safe for dogs

Final Stages of Dog Diabetes

dog diabetes life expectancy

What human food can I feed my diabetic dog

Potential hazards in smoke-flavored fish

Salmon dog food

There are many commercial brands available producing salmon dog food.

Some products contain only salmon as a meat protein source whereas others have salmon as the primary protein but include additional meat.

So, why would you feed salmon dog food to your pet?

If your dog appears to be healthy and passes his annual vet checks with flying colors, then there is no need to change his feed.

However, if he has the occasional digestive upset, has itchy, flaky skin or his coat appears dull, then it may be an idea to change his diet onto salmon dog food.

It is also a good choice of food if your dog is a picky eater as many cannot resist the taste of salmon!

Can Dogs eat Smoked Salmon? – Your vet can always advise if you are unsure.

If your dog has allergy issues caused by traditional meats such as beef and chicken, then it is vital that you check the ingredients to ensure the food only contains salmon.

But dogs cannot live on salmon alone as it does not fulfill a dog’s essential carbohydrate and vitamin requirements.

Therefore, it is crucial when using a salmon dog food product that you check it is made with real salmon, high-quality ingredients and offers 100% balanced nutrition, consisting of all the necessary vitamins and minerals.

The label should reveal the food is “complete and balanced” and approved by the AAFCO (Association of American Feed Control Officials) or other.

Salmon poisoning in dogs

Salmon poisoning in dogs is potentially fatal if it is left untreated.

Can Dogs eat Smoked Salmon? – The problem is that it can take up to a week before a dog displays any clinical signs, so you and your vet may not even consider salmon poisoning.

As a result, this can make diagnosis and treatment difficult, which is not good news for your dog.

Also, it is possible for dogs with salmon poisoning to spread the infection to other dogs via their feces.

The most common dog salmon poisoning symptoms include:

  • Diarrhea
  • Vomiting
  • Lack of appetite
  • Rapid weight loss
  • Lethargy
  • Fever
  • Swollen lymph nodes
  • Dehydration

What do to if you think your dog has salmon poisoning

Take your dog immediately to your veterinarian if he displays any of these symptoms.

Inform your vet if you know, or suspect that your dog has eaten raw salmon.

A fecal sample, detecting the parasite’s eggs within the feces, or a needle sample from a swollen lymph node reveals the diagnosis for salmon poisoning.

Treatment for salmon poisoning is quite straightforward if detected in time.

Your veterinarian will most likely prescribe an antibiotic to kill the rickettsial organisms that caused the poisoning and a wormer to kill the parasite.

If your dog is dehydrated, then your veterinarian will give him intravenous fluid.

The good news is, that once treatment has started, dogs usually show rapid improvement within a couple of days.

Is Xanthan Gum safe for dogs

Is Xanthan Gum safe for dogs

In this article we will answer the question: “Is Xanthan Gum safe for dogs?”

Is Xanthan Gum safe for dogs

Xanthan gum is something humans should try to avoid in their own food and their pet’s food as well.

Xanthan gum is a “Generally Recognized as Safe” (GRAS) food additive in the US, Canada, Europe, and many other countries.

Yet it is known to be potentially as irritating as gluten for some with Celiac disease, causing gas, bloat and diarrhea; and for causing flare-ups for those with Crohn’s disease or Ulcerative Colitis (inflammatory bowel disease).

Is Xanthan Gum safe for dogs

In fact, “the rapid increase in the incidence and prevalence of IBD in recent decades strongly suggests an environmental trigger for IBD, one of which may be dietary patterns. There are several pathways where diet may influence intestinal inflammation, such as direct dietary antigens, altering the gut microbiome, and affecting gastrointestinal permeability.

A review article, “Evidence-based dietary advice for patients with inflammatory bowel disease” indicates that emulsifiers in processed foods have been indicated in Crohn’s disease.

What is Xanthan Gum?

Xanthan gum is a polysaccharide (sugar like compound) produced by bacterial fermentation of a sugar-containing medium.  Nutritionally speaking, it is a carbohydrate with about seven grams of fiber per tablespoon.

Xanthan gum is a powdery, sugar like substance that is used as a thickening or stabilizing additive in foods, toothpastes and medicine. It can be used to treat lower blood sugar and cholesterol in people with diabetes. While it is FDA approved as a food additive, it is created in a laboratory and is a soluble fiber adding no nutritional value to any sort.

It helps ingredients blend together and to stay blended. Think of canned pet food with chunks of carrots throughout.

Xanthan gum is a laboratory creation. It is a product:

– fermented on potential allergens
– when fermented on corn or soy (as it often is), GMO concerns exist
– cannot be manufactured without the use of toxic carcinogens

Is Xanthan Gum safe for dogs – Why it is in pet food?

Xanthan gum is gaining in popularity with pet food manufacturers because it has a low glycemic index and food containing it can be marketed as ‘gluten free’ which is certainly a buzz word in the nutrition business these days. It is used almost exclusively in wet food.

Xanthan gum is used as a thickening and suspending agent in wet or canned dog foods. It has little nutritional value.

What is Xanthan Gum substitute

Final Stages of Dog Diabetes

Are there any risks to feeding your pet xanthan gum?

Association of American Feed Control Officials (AAFCO) is the voluntary association of local, state, and federal agencies that oversees pet food and they have issued preliminary approvals for the use of xanthan gum in canned cat and dog food. That being said, it is not a natural substance and how your pet reacts should always be monitored.

Is Xanthan Gum safe for dogs – Benefits or risks

Several studies have shown that xanthan gum is  ‘safe’ in normal doses, for humans and pets.  That said, xanthan gum requires a ‘medium’ to grow and often the medium of choice is a carbohydrate like corn, soy, dairy, or wheat, all of which are potentially allergenic substances, especially if fed over long periods of time.

Xanthan gum: Safety evaluation by two-year feeding studies in rats and dogs and a three-generation reproduction study in rats

Miscellaneous facts about Xanthan Gum

Xanthan gum is used to stabilize and bind cosmetic products.

In human foods, xanthan gum is most often found in salad dressings and sauces because it helps to prevent oil separation.

Xanthan Gum was “discovered” by a team of USDA researchers in the 1960’s. In 1968 it was approved for use as a food additive in the US and Europe.

Some common foods that contain xanthan gum are salad dressings, sauces, beverages, syrups, baked goods, cookies, candy and low fat spreads.

Xanthan gum can also be found in lipsticks, lotions, toothpaste and some medicines.

Is Xanthan Gum safe for dogs – Common names

The most commonly used name is xanthan.  Other names include xantham gum, corn sugar gum and bacterial polysaccharide.

What is Xanthan Gum substitute

What is Xanthan Gum substitute?

Find out all about what is Xanthan Gum substitute/s in this article.

What is Xanthan Gum substitute?

To replace xanthan gum in recipes, first you have to understand its purpose. This powder is a natural, gluten-free compound that adds viscosity to recipes that eliminate gluten. When mixed with water, it forms a gel that binds ingredients together and provides a decent elastic texture for breads and cakes. It also forms air pockets that give bread and cakes their characteristic crumb texture.

What is Xanthan Gum substitute?

When used in liquid recipes, such as salad dressings, it helps keep the mixture blended and emulsified. While you can find a number of good substitutes, it will take practice to determine the right proportions so that your baked goods turn out the way you want them.

Is Xanthan Gum safe for dogs

Arrowroot

Arrowroot has a similar appearance and consistency to cornstarch. The arrowroot plant is native to South America where historically it served many purposes. When used as a thickening agent, it coagulates at a lower temperature than cornstarch. However, more arrowroot powder is needed to produce the same effect as xanthan gum.

Arrowroot Powder

What is Xanthan Gum substitute – Agar Agar

Agar agar is a vegan alternative to gelatin (and less expensive!). It is derived from seaweed and is a common food additive in food processing plants. Much like gelatin, agar agar can be found in a flavorless variety and it acts as a thickener, stabilizer, texturizer, forming a gel-like substance when mixed with water.

What is Xanthan Gum substitute - Agar Agar

Guar Gum

Guar gum is another natural gluten-free alternative to xanthan gum. It is a white powdery substance similar in consistency to cornstarch. It is derived from a legume plant found in East India. Guar gum functions as a binder that works well in creamy dishes and sauces. However, it can have laxative properties in some people. Use 1 1/2 times the amount of guar gum in a recipe that calls for xanthan gum.

Guar Gum

What is Xanthan Gum substitute – Gelatin

Gelatin is made from boiled animal bones and other tissues (kosher gelatin can be produced from fish bones). This product is most often associated with colorful desserts and store-bought pastry fillings. While gelatin is a viable substitute for xanthan gum, vegetarians and vegans tend to avoid it because it’s an animal product.

What is Xanthan Gum substitute - Gelatin

 

Psyllium Fiber (Psyllium Husk Powder)

Psyllium fiber is found in most health stores as a dietary fiber supplement. It’s popular among bodybuilders and athletes as it helps maintain their digestive health while actively helping to reduce cholesterol. So that’s why it may come as a bit of a surprise that psyllium husk powder has been shown to be a great binding agent which improves the baking quality of bread.

Psyllium Fiber (Psyllium Husk Powder)

What is Xanthan Gum substitute – Chia Seeds

Chia seeds are used for everything from sprinkling into flour mixes to add a nutritional boost to substituting for an egg. From a nutritional perspective, chia seeds are as close to a ‘super food’ as you can get. They are rich in Omega 3 fatty acids (more than 2.5 times that of flax seed), protein and fiber, just to mention a few. On top of all that, they can be used as a binding agent too.

What is Xanthan Gum substitute - Chia Seeds

Besides being very high in soluble fiber, they are also hydrophilic (water absorbing). Chia seeds can absorb up to 12 times their own weight in water, forming a gel like substance which locks in moisture.

Egg Whites

Egg whites are both a binder and a leavening agent, which means that not only can they be used to help bind foods together, they can also help them rise. Egg whites make an excellent substitution for xanthan gum in cakes and quick and batter breads. They do not work as well in kneaded breads. Use one egg white for every tablespoon of xanthan gum in a recipe. Keep in mind that your finished product will be very light and airy and may need a larger pan.

Egg Whites

What is Xanthan Gum substitute – Ground Flax Seeds

Flax seeds are far more common than their chia counterparts. While we tend to associate them with baking, flax seeds are healthy too.

In gluten-free baking, ground flax seeds do a great job of binding ingredients together and mimicking that desirable ‘gluten effect’ by adding moisture and softness to your baking.

What is Xanthan Gum substitute - Ground Flax Seeds

Cornstarch

With a similar consistency to xanthan gum, cornstarch is a great filler for your recipes if you need more volume.

Cornstarch

Carrageenan

Obtained from the red algae, Irish moss, carrageenan is a plant-based product that can be used in place of gelatin or xanthan gum in cakes, pastries, dairy products, and more.

Carrageenan

read more about Xanthan Gum on Google Scholar

How to make Gravy with Flour and Water and Grease

How to make Gravy with Flour and Water and Grease

How to make Gravy with Flour and Water and Grease – This is been going on since the invention of bacon. This is a way to get the flavors of bacon in the food when you don’t have bacon. Oh I almost forgot the byproduct is edible it’s the crispy bacon.

How to make Gravy with Flour and Water and Grease

How to make Gravy with Flour and Water and Grease – Harvesting Bacon Drippings

Ingredients

2/3 pound smoked bacon

Steps

  1. Heat a skillet. This is optional you can spray nonstick spray or use a nonstick pan. Or a well seasoned cast iron skillet.
  2. Add the bacon and start rendering the fat of the bacon. If it starts to smoke a bit turn down the heat or add more bacon. This will cool the pan and the drippings.
  3. Turn often the bacon will have a tendency to stick no matter what pan or skillet you have. Just slide a meat fork or spatula under it to turn.
  4. When the last of the bacon is done immediately turn off the heat have the jar ready. Put some type of paper products under the jar to insulate under it. Especially if you have stone countertops because hot and cold may cause the soon to be hot jar to explode, due to quickly changing temperatures. This is true with anything. Also the paper products will catch any spillage of bacon drippings when pouring.
  5. Get a jar that has a lid and is sterile. Add the bacon drippings to it the jar will be hot for a while. Make sure you have a food grade jar that can or has had food in it.
  6. Store and use as needed.

How to make Gravy with Flour and Water and Grease – Old Fashioned Country Bacon Gravy

Ingredients

2 (12 ounce) packages of bacon, fried – RESERVE ALL THE DRIPPINGS
1/2 cup plus 2 tablespoons all-purpose flour
4 to 6 cups milk/water (depending on how thick you like your gravy)
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

  1. Pour reserved bacon drippings into a large skillet.
  2. On medium high heat the drippings.
  3. Sprinkle flour over hot drippings.
  4. Whisk until the flour is brown.
  5. Add milk/water about a half a cup at a time, whisking the whole time until 4 cups have been added.
  6. Season with salt and pepper.

TIP: If the gravy is too thick continue adding more milk ONLY 1/2 cup at a time until the right thickness is reached.

How to make Gravy with Flour and Water and Grease – Turkey (or Chicken) Gravy

How to make Gravy with Flour and Water and Grease – There are many ways to make gravy for a turkey or chicken dinner, including some shortcuts using butter instead of pan drippings along with chicken or turkey stock.

This is a recipe for a classic turkey gravy made with pan drippings, flour, and water or stock. Purchased chicken or turkey stock may be used, but it should be a good quality stock and low in sodium or unsalted.

Use this recipe for roasted turkey, chicken, or Cornish game hens and even turkey hash. How to make Gravy with Flour and Water and Grease – The recipe can easily be scaled up or down for a large roasted turkey or smaller hens. It depends on how much fat you have in the drippings. A small amount of butter can be added to the turkey or chicken fat if you do not have 1/4 cup.

Ingredients

  • 1 to 2 cups pan drippings (from roasted turkey or chicken or Cornish hens)
  • 1/4 cup all-purpose flour
  • 1 to 2 cups water (or low sodium or unsalted stock)
  • Kosher salt (to taste)
  • Black pepper (to taste)

Steps to Make It

Gather the ingredients.

How to make Gravy with Flour and Water and Grease

Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off.
Put about 1/4 cup of the fat into a saucepan.

Turkey (or Chicken) Gravy 2

Stir in 1/4 cup of all-purpose flour.

How to make Gravy with Flour and Water and Grease

Cook, stirring for 2 minutes.

Turkey (or Chicken) Gravy 4

Discard any remaining skimmed fat. Add enough water to the liquids left in the measuring cup to make 2 cups of liquid. Pour the 2 cups of liquid into the flour and fat mixture. Cook, stirring, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly.

How to make Gravy with Flour and Water and Grease

Add kosher salt and freshly ground black pepper to taste.

How to make Gravy with Flour and Water and Grease

How to make gravy with flour and water

How to Make Brown Gravy Mix Taste Better

Scholarly uptake

 

How to Make Brown Gravy Mix Taste Better

How to Make Brown Gravy Mix Taste Better

How to Make Brown Gravy Mix Taste Better – Making gravy freaks out a lot of people — oh, the lumps! — which is the very reason bottled versions exist. Relax. There’s no pre-made gravy shaming here, we’re all about serving up a few ingredients to help turn that convenient shortcut into something with a little more character.

7 Ways How to Make Brown Gravy Mix Taste Better

Something that tastes more like homemade. Here’s a short list of add-in’s. Remember to go slowly when experimenting, adding a little bit at a time, and tasting along the way, especially before ladling over that pile of mashed potatoes.

How to Make Brown Gravy Mix Taste Better

1. Add Herbs – How to Make Brown Gravy Mix Taste Better

Try thyme, sage, chopped parsley, a teeny bit of tarragon, some chives. When using fresh herbs, add toward the end of cooking.
Garden Herbs for Simple Syru, Lemon verbena, lavender, rosemary, basil, and mint for simple syrups.

Garden Herbs

2. Add a Splash of Wine – How to Make Brown Gravy Mix Taste Better

A couple of tablespoons of dry white wine brightens up lighter poultry gravy, while red wine adds complexity to beef and pork gravy. Not a wine fan? Go with beer or hard cider.

Red wine in glass and carafe

3. Mustard Adds Character – How to Make Brown Gravy Mix Taste Better

Half a teaspoon of mustard brings in that rustic character, with Dijon-style and coarse ground topping the list. In a pinch, the yellow stuff you love to slather on top of hot dogs works, too.

How to make gravy with flour and water

4. For Umami’s Sake

A couple shakes of fish sauce bumps up the umami factor. That’s the name of the fifth taste that’s sometimes called the definition of deliciousness. Don’t have it? Try soy sauce instead.

5. Veggies Deliver Fresh Flavors

Chop a shallot or a couple tablespo an onion and saute it in the pan with a little butter before pouring the gravy on top to heat up.

How to Make Brown Gravy Mix Taste Better

6. Finish with Heat

Fresh ground pepper gives a lighter gravy a sharp edge and a striking appearance. Don’t go overboard, though, because the flavor deepens as it cooks.

7. Visit the Roasting Pan

Pan drippings are the foundation of a traditional gravy, but if you’re skipping that step, swirl in a tablespoon from the roast for added depth.

How to Make Brown Gravy Mix Taste Better

How to Make Brown Gravy Mix Taste Better – Convenient gravy packages can be dressed up

If you’ve never tried a packaged-gravy mix, give this simple and homey recipe a shot. You’ll soon find yourself stocking a few envelopes in your pantry, too.

Menu suggestion: Chicken with Onions and Sherry Gravy Refrigerated mashed potatoes

Steamed baby carrots

CHICKEN WITH ONIONS AND SHERRY GRAVY

Start to finish: 20 minutes

Refrigerated mashed potatoes, rice or pasta, for serving, if desired

1 package (about 1 ounce) brown gravy mix (see Cook’s notes)

1/4 cup all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon vegetable oil

1 pound skinless chicken tenders, defrosted if frozen

1 large onion (for about 1 cup sliced)

2/3 cup sherry wine or cider (see Cook’s notes)

How to make Gravy with Flour and Water and Grease

How to Make Brown Gravy Mix Taste Better – Cook’s notes: The exact ounce weight of brown-gravy mixes will vary slightly from brand to brand, but that won’t affect the dish. Just make sure to choose a brand that makes at least 1 cup finished gravy. (Some mixes make up to 1 1/2 cups gravy, which is fine, too.) We tested this recipe with Knorr-brand brown-gravy mix, but any good-quality gravy mix will work. Sherry is a fortified wine that can usually be found in the wine section. We do not recommend cooking sherry. Cider can also be substituted.

Prepare the mashed potatoes, rice or pasta according to the package instructions.

Meanwhile, prepare the gravy mix according to the package directions and set aside.

Combine the flour, garlic powder, onion powder, salt and pepper in a 1/2-gallon-size zipper-top plastic bag and shake to mix. Drop the chicken into the bag and shake to coat it well with the flour mixture.

Heat the oil in a 12-inch skillet over medium heat. Add the chicken and cook until brown on the first side, 3 to 4 minutes. Meanwhile, peel the onion, and cut it into thin slices. Add the onion to the skillet, separating it into rings. Turn the chicken tenders over and cook until they are browned on the second side and the onion rings soften, about 3 to 4 minutes more.

Add the sherry to the skillet with the chicken, stirring and scraping to loosen any bits stuck to the pan bottom. Add the prepared brown gravy and stir well to mix in the sherry and coat the chicken. Serve at once over mashed potatoes, rice or pasta, as desired.

Serves 4.

Approximate values per serving: 252 calories (28 percent from fat), 8 g fat (2 g saturated), 66 mg cholesterol, 26 g protein, 12 g carbohydrates, 1 g dietary fiber, 594 mg sodium.

Gravy compound abtd process of makietg same

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings

Wikipedia