Recipe by LizardMC

from Real Simple magazine

Ingredients Nutrition


  1. Strain the pan juices into a fat separator or bowl.
  2. Let stand for 10 minutes.
  3. Skim and discard the fat from the surface; set the juices aside.
  4. Place the empty roasting pan over 2 burners over medium-high heat.
  5. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes.
  6. Add the butter and melt.
  7. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes.
  8. Still stirring, slowly add first the broth, then 1 cup of the reserved juices.
  9. Bring to a boil.
  10. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes.
  11. Remove from heat and season with the salt and pepper.
  12. Strain just before serving.

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