After being included in the photos for yesterday’s recipe, Garlic Cauliflower Mash, I got a lot of requests for the gravy recipe. I intended to post it today, anyway, but your pleas motivated me to get this up first thing today!
This is a pretty standard gravy, one you might want to whip up for any meat and potatoes type of dish. You can of course substitute beef broth for some or all of the water for an even richer version. You could also leave out either the red wine or bourbon, or substitute brandy. Play around with it! I like it best on beef or pork, but go crazy, and let me know what other flavor pairings you find enjoyable!
The result is a pretty rich, semi-complex sauce: a savory gravy with a hint of sweetness. I think you’ll like it.
2 Tbsp butter
1/2 large white onion, widely sliced
two pinches raw brown sugar
splash red wine
1/2 cup thinly sliced cremini mushrooms
1 heaping Tbsp white flour
1 beef boullion cube
1/2 tsp ground cumin
1/2 tsp powdered garlic
1/2 tsp salt
~1/3 oz. dark chocolate (about half a regular square)
1. In a large skillet, melt one tablespoon of butter over medium high heat and add onions. Add two pinches of brown sugar and stir. Sauté until browned and fragrant, about ten minutes, stirring occasionally.
2. Deglaze pan with splash of red wine; add additional tablespoon of butter and mushrooms; stir. Cook until mushrooms are just done—about three minutes.
3. Add dry ingredients and stir furiously until a roux is formed; if your pan is too dry, slowly add water as you stir.
4. Add slash of bourbon, continue to stir for a couple of minutes.
5. Slowly add about a half cup of water while continuing to stir; lower heat to simmer.
6. Cook for an additional five to ten minutes, adding water slowly while stirring, to achieve desired thickness.
You can leave the gravy simmering while finishing up the rest of your meal. Just add more water and stir to thin. Serve directly from pan by pouring over your plate, and enjoy!
Serves 2- 4.
Keeps well in the refrigerator for up to three days.