Beef Gravy aka Brown Sauce
You can make you own beef gravy of you so choose or you can “doctor up a jar of Heinz brand Anjou gravy simply by adding a can of sliced mushrooms to it and a tablespoon of butter for extra richness. You could buy McCormick’s powdered gravy mix and repeating the steps above.
If however, you are feeling adventurous or simply do not like the idea of serving anyone jarred gravy here is a traditional recipe for a basic brown sauce.
2-1/2 to 3 cups of Beef Stock (see beef stock recipe upon its availability)
3 tablespoons of butter (or pan drippings)
3 tablespoon of flour
1 shallot minced
Heat butter and/or pan drippings to a medium size saucepan. Add 3 tablespoons flour and 1 shallot. Cook over medium heat until flour golden brown. Slowly add warm beef stock while whisking. After each ½ cup allow sauce to come to a bubble. Once bubbling this will be the sauces maximum thickness. Keep adding beef stock until desired thinness if reached. Strain to remove and lumps. Serve immediately, the sauce with thicken more as it cools.
The Drunken Chef (Russ)