Recipe by ElaineAnn
Next time you have roast beef, try this delectable sauce instead of brown gravy. Lower in fat and calories than gravy too.
Top Review by kiwidutch
I roasted some beef and used the dripping for this... the taste is very full and rich. The addition of red wine is one thing that I couldn't quite decide if I liked or not.. I tasted it before the wine went in and it was wonderful then too.. maybe next time I try with way less wine and see how it compares. I did cut down the recipe and although I also reduced the salt, it was quite salty, maybe the fault of the commercial consumme that I bought? Next time I will leave the salt out or add it later to taste. I had some scrapings of beef scraps from cutting the meat and shoved them into the gravy too, YUM :) Please see my rating system: 4 stars for a wonderfully rich gravy that I will make again. Thanks!
- 44.37 ml beef drippings
- 44.37 ml flour
- 9.85 ml prepared mustard
- 9.85 ml Worcestershire sauce
- 4.92 ml salt
- 304.75 g can beef consomme
- 236.59 ml Burgundy wine
- 4 green onions, thinly sliced
Directions See How It's Made
- In a saucepan blend hot drippings with flour (if you don't have 3 tablespoonfuls make up the difference with melted butter).
- Add mustard, Worcestershire sauce, and salt; blend well.
- Add consommé a small amount at a time, blending well after each addition.
- Stir in wine.
- Cook, stirring constantly, until thickened.
- Cook slowly for 10 minutes.
- Add green onions and continue cooking 5 minutes longer.
- This makes appoximately 2 cups.