Pan Gravy For Roasted Meat

Pan Gravy For Roasted Meat

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
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Yields or Serves:  

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The weather is getting cooler and that’s when I begin making heartier meals. I make this basic gravy recipe to accompany roasted meats. If you don’t get 1/4 cup fat from the roasted meats then add butter to equal that amount.

  • 1/4 Cup Fat From Roasted Meat (Left In Roasting Pan)
  • 4 Cups Beef Stock
  • 1/2 Cup Red Wine
  • 1/4 Cup Unbleached Flour
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Pour off all but 1/4 cup fat from roasting pan. Set pan on stovetop over a medium heat. Sprinkle flour over fat and cook, stirring constantly 8 to 10 minutes. Increase heat to a medium-high and add red wine. Whisk as you go to let it reduce. Slowly add stock, stirring constantly, until mixture is nice and smooth. Cook, continuing to stir, 8 to 10 minutes until gravy has thickened. Season with kosher salt and pepper.
  2. Makes Approximately 5 Cups
  3. Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
  4. "Work With What You Got!"
  5. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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