Ingredients
- 1 cup celery,
- 1 cup carrots
- 1 cup Onion
- Butter
- Salt and pepper
- 3+ cups Beef Broth
- 3Tp of Flour
- .
Preparation
Step 1
Chop about a cup each celery, carrots and onion. Carmelize in butter, salt and pepper. Let cool and purée with beef broth. Melt a stick of butter med. high in skillet or wok. Whisk in flour. Probably a couple of tablespoons a little at a time. Have about 3 cups of broth standing by to stir into slurry. Stir in about a half cup at a time. As it thickens add another half cup. (Apologies for too much detail. I know you cook and don’t want to offend you but don’t know what you know.) Add purée slowly at end and cook until thickens. I use the beef paste reduction for the beef broth. Publix. Set up a bowl of hot water and stir in to taste. The salt level there will translate to gravy. Probably a couple of tblspns. You can use some milk and/or also add an American or other melting cheese to make a cheesy gravy or sauce to bake broccoli in.