sawmill gravy recipe
The Best sawmill gravy recipe
I’ve found that gravy like this is perfect for everyday meals too. It’s the kind of dish that feels special but doesn’t require a fancy presentation. You can serve it alongside roasted chicken, mashed potatoes, or even just with a simple green salad, and it’s always a hit. Plus, it’s got a few health perks too. The slow cooking process breaks down connective tissue in the meat, making it easier to digest, and the natural flavors from the vegetables and broth give it a deeper taste without needing extra salt. It’s a way to enjoy something comforting without feeling guilty about the indulgence. My family and I love it so much that we’ve made it a regular part of our routine, and it’s always a hit with guests too.
Classic Sawmill Gravy with Flaky Pastry
A hearty, rustic gravy served over flaky buttery pastry, inspired by traditional Southern comfort food. Perfect for pairing with roasted meats or as a standalone dish.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled
- 1/2 cup ice water
- 1 cup beef broth
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp black pepper
- 1 tsp smoked paprika
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, cut cold butter into flour until the mixture resembles coarse crumbs. Stir in ice water 1 tablespoon at a time until dough just comes together. Chill dough for 30 minutes. -
2
Roll dough between two sheets of parchment paper to 1/4-inch thickness. Transfer to a baking sheet and cut into rounds or shapes. Bake for 12–15 minutes until golden. -
3
In a saucepan, whisk together broth, milk, flour, garlic, tomato paste, Worcestershire sauce, black pepper, and smoked paprika. Bring to a boil, then reduce heat to medium-low. Simmer for 15–20 minutes, stirring occasionally, until thickened.
🔧Equipment
- Mixing bowls
- Rolling pin
- Cutting board
- Pastry cutter or fork
- Saucepan
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sawmill Gravy with Flaky Pastry Works
❓ Frequently Asked Questions About Sawmill Gravy with Flaky Pastry
How do I adjust the thickness of the gravy?
You can thicken sawmill gravy by simmering it uncovered on the stovetop for 5–10 minutes after reducing it, stirring occasionally, until it reaches your desired consistency. If it’s too thin, let it cook longer. For extra thickness, mix in a small amount of cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir in at the end.
Can I make this gravy ahead of time?
Yes, you can prepare sawmill gravy up to 1 day ahead. Store it in an airtight container in the fridge and reheat gently over low heat, stirring occasionally, until it’s bubbling and thickened. Avoid boiling, as it can make the gravy separate.
What if I don’t have a meat tenderizer?
If you skip the meat tenderizer, the beef will still cook well—just let it simmer longer (about 15–20 minutes) for tender results. The gravy will still hold up, but the meat may take slightly more time to break down fully.
How do I prevent the gravy from getting too dark?
To keep the gravy a lighter color, avoid letting it cook too long over high heat. Stir occasionally and reduce the temperature to low once the meat is fully cooked. If it darkens too much, you can cover it with a lid to shield it from direct heat while reheating.
Can I use chicken instead of beef for this recipe?
While this recipe is traditionally made with beef, you can substitute chicken thighs or breasts. Just reduce the cooking time to about 12–15 minutes—chicken cooks faster than beef—and adjust the liquid slightly if needed to avoid drying out the meat.
