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 mushroom 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 mushroom powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Pour through a fine sieve to remove herb residue. Return to pan, stir in starch slurry, heat and stir until it thickens. Can be easily doubled. Variations: Dilute finished gravy with 1 cup beef stock to make a 'jus' for French dip sandwiches or use as a base for hearty soups or stews.