My Brown Gravy

I love brown gravy and I never thought you could make it without drippings from frying meat.  Here is a recipe that I have found suits my taste buds and now, whenever I make brown gravy I can do it off the top of my head and with a few taste testings.  Every now and then I will leave out the dijon or the worcestershire sauce, and it still tastes great.

Ingredients:

• 1/2 cup butter
• 1/2 cup flour
• 1 clove garlic, minced
• 1/4 cup ketchup
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 quart cold beef broth (as high-quality as possible!)
• salt and black pepper to taste

Preparation:

In a saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust. Add the garlic and cook for 30 seconds. Whisk in a cup of the cold beef broth, and then add the rest of the ingredients, except the salt and pepper.

Bring to a simmer, whisking, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste, and season with salt and pepper. 

 

*Beware...this recipe makes A LOT of gravy, tone it down when you're cooking at home!  Sooooo good!