Better Brown Gravy Recipe
Ingredients
| Unsalted butter | 1 Tablespoon | |
| 2 tablespoons each finely chopped carrot, celery, and yellow onion | ||
| All purpose flour | 2 Tablespoon | |
| 1 1/2 cups beef stock or low-sodium beef broth | ||
| Tomato Paste | 2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon, crumbled | |
| Bay leaf | 1 Small | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
Directions
1 In a medium-size saucepan, melt the butter over moderate heat.
Add the carrot, celery, and onion and saute, stirring occasionally, for 5 minutes or until golden.
Lower the heat, add the flour, and cook, stirring, for 3 minutes or until golden and bubbling.
Stir in the stock, tomato paste, thyme, and bay leaf; bring to a boil, stirring until smooth and thickened.
Lower the heat and simmer, covered, for 10 minutes.
Stir in the salt and pepper.
Remove and discard the bay leaf.
Add the carrot, celery, and onion and saute, stirring occasionally, for 5 minutes or until golden.
Lower the heat, add the flour, and cook, stirring, for 3 minutes or until golden and bubbling.
Stir in the stock, tomato paste, thyme, and bay leaf; bring to a boil, stirring until smooth and thickened.
Lower the heat and simmer, covered, for 10 minutes.
Stir in the salt and pepper.
Remove and discard the bay leaf.
Chef
