Beef gravy

2 1/2 cups

Ingredients

QuantityIngredient
6tablespoonsAll-purpose flour
Any meat scraps you have in your refrigerator
2largesCarrots, cut in chunks
2largesStalks celery cut in chunks
2largesOnion(s) cut in thick slabs
3Whole garlic clove(s) browned in the oven peeled
2tablespoonsTomato paste
1teaspoonWhole black peppercorns
½teaspoonDried mustard
2cans(10oz ea) beef broth
2cupsWater
½cupDry red wine or sherry

Directions

STOCK

Put the flour in the oven for a few minutes. When it's light brown, it's done.

Put the meat scraps into a large saucepan along with all the other ingredients. Bring to a boil. Turn down the heat and let simmer for a couple of hours. Skim off the scum on the surface occasionally. The stock should reduce by at least a quarter.

When the stock has been reduced, pour it through a strainer lined with a clean dish towel. Check the seasoning. If there's enough time, let the stock cool.

Pour cup of the meat drippings into a medium saucepan. Scrape up as much as you can of the browned bits on the bottom of the pan and add them to the drippings. Over low heat, stirring with a whisk, begin to heat the drippings and browned bits.

When the drippings begin to sizzle, stir in the 6 tbs. of browned flour. Whisk until the mixture begins to form a paste. Pour in 2 cups of hot stock all at once. Immediately start whisking until the stock and flour mixture are combined. Keeping the heat low, simmer the mixture for about 5 minutes. Turn up the heat slightly and cook, whisking often, until the mixture reaches a gravy-like consistency.

Check the seasoning and serve immediately.

Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 117 Submitted By DIANE LAZARUS On 03-20-95