Yield: 2 1/2 cups
| Measure | Ingredient |
|---|---|
| 6 tablespoons | All-purpose flour |
| \N \N | 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 \N | 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