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For beef gravy.
made in the pan the beef was cooked in.
add a good spoon of roux * softened butter and flour mixed*
get it hot. then deglaze with a glass of red wine
then Good beef stock.. reduced down.
you will now have a thick paste, so add the water from the veggies and maybe 1/2 spoon of mustard for kick.. salt pepper at the end and voila... Gravy.
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