Originally Posted by kadesma
I never use ground meat in my red gravy. I use either stew meat or chuck roast, which at the end of cooking I take part or all of the meat and grind it up in my f/p I put this back into the gravy, I also add dried wild mushrooms that I've reconstituted straining the broth that the mushrooms give off to make my gravy a rich brown color we cook our gravy about 5-6 hours this can be done on a Sunday or weekend put into containers and frozen for future use. If you'd like my recipe I'd be glad to give it to you.
Yes please it sounds yummy