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Beef Gravy
Ingredients
4 tablespoons
beef drippings
1
shallot, diced
1
carrot, roughly chopped
1
celery stalk, roughly chopped
1/4 cup
all-purpose flour
2 1/2 cups
beef stock
1 tablespoon
reduced sodium soy sauce
1/2 teaspoon
Worcestershire sauce
2
thyme sprigs
1/2 teaspoon
salt
pepper
as needed, to taste
Instructions
STEP 1
Transfer the beef drippings to a heat-safe bowl and return about 4 tablespoons of the fat that rises to the top back to the pan, reserving the remaining drippings. Heat the same skillet over medium heat. Add shallot, carrot, and celery and cook for 10 minutes, or until the vegetables are beginning to brown.,
STEP 2
Remove the vegetables with a slotted spoon and enjoy on their own or repurpose in another recipe. Be careful to reserve as much of the fat in the pan as possible.,
STEP 3
Add flour to the beef drippings and whisk until a thick paste forms. Cook, stirring constantly with a wooden spoon for 1-2 minutes, or until the roux starts to turn golden brown.,
STEP 4
Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce and bring to a boil.,
STEP 5
Reduce heat to a simmer, add thyme and salt, and cook for 15 to 20 minutes, or until it has thickened slightly. Taste the gravy and see if it needs additional salt and pepper.,
STEP 6
Discard thyme and serve warm.
Nutrition Facts
(per serving)
Calories:
128 calories
Servings:
4 servings
Carbohydrates:
10 g
Fat:
9 g
Fiber:
1 g
Protein:
4 g
Sugar:
0 g
Meal Effort
Preparation:
6 minutes
Cook:
34 minutes
Total:
40 minutes