Beef gravy

Yield: 2 1/2 cups

Measure Ingredient
6 tablespoons All-purpose flour
Any meat scraps you have in your refrigerator
2 larges Carrots, cut in chunks
2 larges Stalks celery cut in chunks
2 larges Onion(s) cut in thick slabs
3 Whole garlic clove(s) browned in the oven peeled
2 tablespoons Tomato paste
1 teaspoon Whole black peppercorns
½ teaspoon Dried mustard
2 cans (10oz ea) beef broth
2 cups Water
½ cup Dry red wine or sherry

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

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