pan gravy (beef) Recipe
I think this is outstanding with any beef roast, including tri-tip.
Ingredients
- 6C beef stock
- 1/2# bacon cut into 1/4" squares
- 3/4C frozen pearl onions, thawed and toweled dry
- 1/2# crimini mushrooms, quartered (if large cut into 6 or 8)
- 2Tbs all-purpose flour
- 1tsp minced garlic
- 1tsp tarrragon, minced
- 1/4C red wine
- (I use store-bought stock, so add: 1 carrot sliced, 1 celery stalk cut into 1/2" and 1/2 yellow onion, quartered)
Directions
- Reduce the stock to 2C (while doing this, I let the carrot, celery and onion cook with the stock, and remove it when the stock is reduced) This takes maybe 2 hours of simmering, uncovered, stirring frequently.
- Cook bacon for 2 minutes, and remove most of the fat
- Add the pearl onions and crimini mushrooms and cook until onions start to caramelize, stirring to prevent burning
- Add the flour and cook for a minute
- Add the garlic and tarragon and stir
- Add the red wine and beef stock
- Cook until the gravy reaches desired consistency (you may add more flour mixed with a little water)
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 22 | 27% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1205mg | 50% |
| Potassium 282mg | 8% |
| Total Carbs 6.4g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.31g | 1% |
| Protein 5.35g | 9% |
Languages
Menus and Pairings
Reviews
September 6, 2011
I thought this gravy was outstanding. If you want to serve a roast for a dinner party and want to dress it up a little, this gravy will definitely do it. It adds the sophisticated flavor of beef bourguignon to any roast or steak.I've cooked/tasted this recipe!
