Monday, October 22, 2018

Quick Beef Gravy

Developed October, 2018. Good companion to roast beef, meat loaf, mashed potatoes, hot sandwiches.
1 T vegetable oil
1 T wheat flour
1/4 t each ground coriander, rosemary, thyme, garlic powder
8 oz hot water, divided
1 T beef stock base
1/2 t shiitake powder
1 T tapioca or corn starch dispersed in 1 T cold water
In a small saucepan, mix flour and oil. Heat over medium until a blonde roux forms, about 4 minutes. Stir in herbs. Slowly stir in a 1/4 cup hot water until a smooth slurry is formed. Stir in stock base and shiitake powder. When incorporated, add the remaining hot water. Stir and simmer 5 minutes. Pour through sieve to remove herb residue. Return to pan, stir in starch slurry, heat and stir until it thickens. Can be easily doubled. Variations: Dilute with 1:1 with beef stock to make a 'jus' for French dip sandwiches or use as a base for hearty soups or stews.

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