Where Is The Best Gravy In Great Falls, Montana According To You?

White or brown, there's something to be said for a delicious gravy.

I asked you awhile back where to get the best gravy in Great Falls, and you guys did NOT disappoint.

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I couldn't agree more with Diz that gravy can be a deal breaker when deciding a restaurant.

Below, I'll show you the places everyone was talking about in Great Falls to get the best gravy,  but I have to throw in a personal favorite that didn't get any mentions, much to my surprise, Tracy's Family Diner.  I LOVE chicken fried steak with white gravy.  The white gravy at Tracy's is first rate. While I'm at it, the white gravy at the R&R is totally yummy.

Here's what you all had to say about Great Falls gravy and where to find it:

What If You Don't Like Any Of The Above Mentioned Gravy?

Don't worry, I got you.  Follow MY recipe. (Thing about my recipes, I don't have exact measurements.  I measure with my heart.)

Tammie Toren's Basic White Gravy Recipe

I'll make notes as to how to change it up to sausage gravy or whatever you like.

First, a roux. On medium heat, add butter, probably 1/4 to half a cube.  Get it all nice and melty, and take a fork to your flour, put 2-4 fork scoops in your melted butter.  Mix the butter and flour around for about a minute, making it a roux.  Cooking the flour, gets rid of the flour taste, plus flour NEEDS to be cooked to be safe.  Add about a half a coffee cup of water, and a half a coffee cup of half and half and salt and pepper.  Mix it constantly until it's nice and thick.  If it's too thick, just add a bit more half and half or water until you get it just right. (if it's too thin, you need to use corn starch to thicken it because you need the flour cooked for a minute or so.)

If you want sausage gravy, instead of butter, fry your sausage up with some onions, leave the grease in the pan, unless it's a totally ridiculous amount.  You'll know by looking.  Then, add your flour for the roux, and the recipe is exactly the same as above. Some people take the sausage and onions out and make the roux, I leave it all in.

Remember, making a terrific gravy takes practice.  Be nice to yourself and give yourself time to get it just right. One you got your formula down, you'll only use canned or powdered gravy in a pinch.  Until then, do yourself a favor and try some of the excellent gravies Great Falls has to offer.