Yield: 2 1/2 cups
|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|
|½ cup||Dry red wine or sherry|
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