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  • pan gravy (beef)

    2 votes
    pan gravy (beef)
    Prep: 10 min Cook: 120 min Servings: 4
    by david spottiswood
    19 recipes
    >
    I think this is outstanding with any beef roast, including tri-tip.

    Ingredients

    • 6C beef stock
    • 1/2# bacon cut into 1/4" squares
    • 3/4C frozen pearl onions, thawed and toweled dry
    • 1/2# crimini mushrooms, quartered (if large cut into 6 or 8)
    • 2Tbs all-purpose flour
    • 1tsp minced garlic
    • 1tsp tarrragon, minced
    • 1/4C red wine
    • (I use store-bought stock, so add: 1 carrot sliced, 1 celery stalk cut into 1/2" and 1/2 yellow onion, quartered)

    Directions

    1. Reduce the stock to 2C (while doing this, I let the carrot, celery and onion cook with the stock, and remove it when the stock is reduced) This takes maybe 2 hours of simmering, uncovered, stirring frequently.
    2. Cook bacon for 2 minutes, and remove most of the fat
    3. Add the pearl onions and crimini mushrooms and cook until onions start to caramelize, stirring to prevent burning
    4. Add the flour and cook for a minute
    5. Add the garlic and tarragon and stir
    6. Add the red wine and beef stock
    7. Cook until the gravy reaches desired consistency (you may add more flour mixed with a little water)

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    Reviews

    • John Spottiswood
      John Spottiswood
      I thought this gravy was outstanding. If you want to serve a roast for a dinner party and want to dress it up a little, this gravy will definitely do it. It adds the sophisticated flavor of beef bourguignon to any roast or steak.

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