Quick Beef Gravy

Ingredients

Gravy from braised beef pot roast
2 tablespoons all-purpose flour per cup of gravy
1/4 cup water per cup of gravy
Kosher or sea salt and freshly ground black pepper, to taste

Instructions

Remove the meat and vegetables to a platter and cover with foil to keep warm. Skim the fat from the surface of the gravy; then strain the liquid into a saucepan and bring to a simmer.

In a separate bowl, whisk together the flour and water until it forms a slurry. Add the slurry to the gravy, whisking continuously until thickened. Continue mixing as you bring the gravy to a simmer; it will thicken noticeably. Season with salt and pepper to taste.

Category

Course

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