Wet Fries with Gravy as served at 59'er Diner in Leavenworth, Washington, as seen on Diners, Drive-ins, and Dives, season 34.
Recipe courtesy of 59er Diner

Brown Gravy

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  • Level: Intermediate
  • Total: 1 day 13 hr 55 min (includes making stock)
  • Active: 45 min
  • Yield: 3 quarts


Beef Stock:


  1. Put beef fat or oil in the bottom of a medium saucepan and add mushrooms, garlic, celery, carrot, onion, oregano, salt and pepper. Saute until onions are translucent, about 10 minutes or so, then add Beef Stock and bring to a boil.
  2. In a separate pan, heat clarified butter on low to medium heat, then add flour and cook, stirring constantly with a whisk, about 15 minutes.
  3. Once your gravy boils, add the hot roux and stir constantly with a whisk until it reaches a nice gravy consistency. (You may add more or less roux depending on how thick you like your gravy.) Taste and add bouillon as desired.

Beef Stock:

  1. Preheat the oven to 350 degrees F.
  2. Roast beef bones on a sheet pan for 1 hour.
  3. Place bones and any liquid fat and caramelized fat stuck to the sheet pan in a stockpot.
  4. Add approximately 1 1/2 gallons of water and the mushrooms, bouillon, dried and fresh oregano, salt, pepper, celery, garlic, bay leaf, carrot, onion and parsley and cook on low heat until it comes to a simmer. Simmer for 36 hours, adding more water when necessary. (Water will be evaporating constantly. Let stock reduce down to 1/2 gallon on the final day. If it yields a little less, it's ok to add water so that your exact yield is 1/2 gallon.)

Cook’s Note

Guy loves this served over french fries… in the 1950s they called them wet fries, but in the 70s after a full night of disco dancing the favorite late night snack was wet fries, so they became Disco Fries, and the name stuck! Of course, you can serve the gravy over anything you like—pot roast, mashed potatoes or Elvis's favorite meatloaf!