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Gravy: Beef Gravy




Source of Recipe


Nicholas Brudnick


Recipe Introduction


"A good gravy makes all the difference to the taste of roasted meats. Here is a basic recipe. It can be varied by substituting some red or white wine for parts of the water. You can add any of your favourite herbs. Also, for extra colour, 1 tablespoon of tomato paste can be added with the water."


List of Ingredients




4 tbsp flour
3 1/2 cups water
4 beef stock cubes
salt and pepper to taste



Recipe



Remove the roasted meat or poultry from the baking dish and keep warm. Place the baking dish on top of the stove over medium heat. Bring the pan drippings to the boil and then reduce the heat to a simmer until all the juices in the baking dish have evaporated and only fat remains. Pour off excess fat from the pan leaving approximately 6 tablespoons.

Leaving the baking dish over medium heat, add the flour and stir until combined with the fat. Reduce the heat to low, continuing to stir until the flour is of a good brown consistency - do not burn!!!

Remove the baking dish from the heat and add the water all at once, stirring constantly. Continue to stir until all of the flour and water are combined. Crumble the stock cubes and add.

Return the dish to medium heat and stir until the sauce boils and thickens. Season with salt and pepper. Simmer the sauce uncovered for three minutes stirring occasionally. Enjoy!!

Remove roasted meat/poultry to a serving plate. Blend the flour with the 2 tablespoons of water and stir in the mixture into the pan, stirring constantly over the heat until the mixture boils and thickens. Pour the sauce over the meat/poultry.

Serves 4