Traditional Beef Gravy
A traditional beef gravy, simple to prepare from pan juices, offers a rich and flavorful accompaniment to roasted meats.
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Instructions
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Heat the roasting pan with pan juices over high heat until bubbling.
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Pour in red wine, scraping all bits from the bottom, and reduce the mixture to a sticky, concentrated glaze.
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Add stock and stir thoroughly, then strain the gravy through a fine sieve into a saucepan.
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Bring the mixture to a gentle boil over medium-high heat and reduce it by one-third.
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Incorporate butter in small pieces, shaking the pan until fully melted and mixed in.
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Add any additional meat juices from resting meat and bring to a quick boil.
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Keep the gravy warm until needed, then strain into a serving vessel and serve.