Prep 15 mins
Cook 15 mins
I use this gravy often as a base for my quick beef stew. It's also great just as a gravy :) The barley malt balances out the salt and gives a very rich flavor to the gravy. I wondered why all canned gravy added sugar, so I threw in some malt one day and decided it improved my gravy incredibly.
- 2 tablespoons vegetable oil
- 1⁄3-1⁄2 cup flour
- 4 cups hot water
- 1 1⁄2 tablespoons beef stock
- 1 tablespoon barley malt
- 1 teaspoon black pepper
- Heat oil on low in a deep pan, add flour. Use a fork or whisk to saturate the flour with the oil. It needs to end up being a fairly dry paste, slightly drier than pie crust. Add more oil or flour as needed to get the right consistency.
- Turn the heat to medium high. Brown the flour until it is very dark. Be careful, once it starts browning, it burns easily. Stir it constantly so it browns evenly.
- When the flour is very dark, add in one cup of the hot water. When the billowing steam clears, mix the flour and water into a thick paste. Repeat with a second cup of water. Mix thoroughly, so you have a very smooth texture.
- Add the beef stock and barley malt to the last two cups of water. Add to the gravy and stir.
- Turn the heat down to medium. Let simmer until it thickens to the desired consistency. Add pepper to taste. If needed, add more beef stock.
- I don't spice the gravy much at all. I rely on the flavor from whatever I am cooking. If you like, add juice from any meat you are cooking instead of the last two cups of hot water.
- I have no idea how many servings this actually makes. It is plenty enough for a meal for four people, or enough to be the base for my beef stew.
This turned out quite well but I wasn't sure how long to brown the flour or to what color. Like pastry when it's ready to pull out of the oven? Like strong tea? I omitted the barley malt without problem and used beef broth for half the water.