For Pappy and Hub WARNING Gravy Inside

[africanmeat]

OK looks good . can you give me the recipe for the gravy .

Ahron it's very simple. I make stock using bones and freeze into 2 C. containers.

1/4 C butter
1/4 C Wondra flour
2 C beef stock
salt and pepper to taste
for extra flavor I add a bit of dried mushroom powder

Melt butter in a small pan, whisk in flour to make a roux. Stir for a few minutes.
Add stock slowly, whisking until smooth. Add S&P to taste, add a bit of mushroom powder if you have.

Thanks

[Cinredman]

"Stir for a few minutes"?  How the heck did you get that dark and luscious  sauce from a roux stirred for a few minutes?  Based on color, I assumed this was a two-beer roux (cooked the length of time it takes to consume two beers), so I be wanting some info...please...


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[teesquare]

This looks so god...I am moving it into he recipes section - so that we can find it easier when looking for a great gravy recipe!

[hikerman]

"Stir for a few minutes"?  How the heck did you get that dark and luscious  sauce from a roux stirred for a few minutes?  Based on color, I assumed this was a two-beer roux (cooked the length of time it takes to consume two beers), so I be wanting some info...please...


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Sorry Cinredman, I just saw this. You are correct. The roux for that gravy did get stirred longer than directed. Reason being it is so very easy to burn the roux that I gave just the most basic directions. Another point is I make a marrow-bone stock that is used in this gravy, it is a luscious deep brown color with lots of flavor. Oh, I may have been sipping on a brew while stirring this too! Hope this helps....