Recipe by Vino Girl
All simple gravy that doesn't require drippings. From Cooking Light.
Top Review by Jules #3
Mandy, you are right, the flour at the end is not good. Cornstarch will work; however, I would stir 2 tablespoons of flour into 2 or 3 tablespoons of melted butter or oil and stir until brown. THEN add the remaining ingredients and cook for an hour or so.
- 2 (14 ounce) cans reduced-sodium beef broth
- 1 cup onion, chopped
- 1⁄2 cup fresh mushrooms, chopped
- 1⁄4 cup celery, chopped
- 1⁄4 teaspoon dried thyme
- 1⁄8-1⁄4 teaspoon pepper
- cooking spray
- 2 tablespoons flour
Directions See How It's Made
- Combine first 6 ingredients in a medium saucepan and bring to a boil.
- Cook 15 minutes or until liquid is reduced to 2 cups.
- Strain mixture through a sieve into a bowl; discard solids.
- Coat a medium skillet with cooking spray and place over medium-high heat until hot.
- Add flour and cook 2 minutes or until browned, stirring constantly.
- Transfer flour to a large bowl and cool completely.
- Add 1/4 cup broth mixture to flour and stir well with a whisk.
- Add remaining broth mixture; whisk well.
- Pour mixture in pan and place over medium-high heat.
- Bring to a boil; reduce heat and simmer 3 minutes or until thick, stirring constantly.