Red wine gravy?!?!
Can anyone tell me how to make it please!?Www@FoodAQ@Com
Answers:
Try this http://www!.bbcgoodfood!.com/recipes/3042/!.!.!.Www@FoodAQ@Com
Red Wine Gravy
INGREDIENTS:
Pan juices from roast beef
1/4 cup flour
2 cups low fat, reduced-sodium beef broth
1 1/2 cups dry red wine
PREPARATION:
Strain the pan drippings from a beef roast and pour into a gravy separator!.
Place roasting pan on stovetop over a medium heat!. You will likely need two burners!. Sprinkle flour into pan and stir until brown (but not burnt)!.
Reduce heat to low!.
Return defatted drippings to pan, add beef broth and red wine!. Stir with a whisk until blended!. Turn heat back up to medium and cook, stirring constantly, until gravy thickens!. Season with some black pepper if desired!. Pour into a gravy boat, ready to serve!.
Yields 4 cups or 10-12 servingsWww@FoodAQ@Com
INGREDIENTS:
Pan juices from roast beef
1/4 cup flour
2 cups low fat, reduced-sodium beef broth
1 1/2 cups dry red wine
PREPARATION:
Strain the pan drippings from a beef roast and pour into a gravy separator!.
Place roasting pan on stovetop over a medium heat!. You will likely need two burners!. Sprinkle flour into pan and stir until brown (but not burnt)!.
Reduce heat to low!.
Return defatted drippings to pan, add beef broth and red wine!. Stir with a whisk until blended!. Turn heat back up to medium and cook, stirring constantly, until gravy thickens!. Season with some black pepper if desired!. Pour into a gravy boat, ready to serve!.
Yields 4 cups or 10-12 servingsWww@FoodAQ@Com
It's the easiest thing in the world!. When your meat is done take it out of the oven, and put it to the side to rest!. take the roasting dish and put it on the hob on a high heat!. There will be loads of juice, fat and bits of meat stuck to the dish, pour in about half a bottle of Red wine to sizzle this off (this is called de-glazing) and use a wooden spatular to stir it all up and scrape off the caremelised meat and stuff!. At this point you might want to add something that goes with the meat, for example with lamb, chuck in a load of rosmary, then pour in about a pint of stock (veg water will do) and let it reduce until it reaches the correct thickness 9up to you)!. You won't need to add any bisto or any thing, but you might want to cheat if your in a hurry and want it thicker, in this case go for th granuals, rather than the powder!.Www@FoodAQ@Com
Red Wine Gravy-
Ingredients:
* Pan juices from roast beef!.
* 1/4 cup of flour!.
* 2 cups of low fat, reduced-sodium beef broth!.
* 1 1/2 cups of dry red wine!.
Directions:
1!. Strain the pan drippings from a beef roast and pour into a gravy separator!.
2!. Place roasting pan on stovetop over a medium heat!. You will likely need two burners!. Sprinkle flour into pan and stir until brown (but not burnt)!.
3!. Reduce heat to low!. Return defatted drippings to pan, add beef broth and red wine!. Stir with a whisk until blended!. Turn heat back up to medium and cook, stirring constantly, until gravy thickens!. Season with some black pepper if desired!. Pour into a gravy boat, ready to serve!.Www@FoodAQ@Com
Ingredients:
* Pan juices from roast beef!.
* 1/4 cup of flour!.
* 2 cups of low fat, reduced-sodium beef broth!.
* 1 1/2 cups of dry red wine!.
Directions:
1!. Strain the pan drippings from a beef roast and pour into a gravy separator!.
2!. Place roasting pan on stovetop over a medium heat!. You will likely need two burners!. Sprinkle flour into pan and stir until brown (but not burnt)!.
3!. Reduce heat to low!. Return defatted drippings to pan, add beef broth and red wine!. Stir with a whisk until blended!. Turn heat back up to medium and cook, stirring constantly, until gravy thickens!. Season with some black pepper if desired!. Pour into a gravy boat, ready to serve!.Www@FoodAQ@Com
Strain all the liquid and fat from the cooking pan and reserve!.
De-glaze the pan with a cup of red wine loosening all the bits of caramelized meat goodies from the pan!. Reduce to about 1/4 to 1/3 cup!. Add some broth and butter and stir!. You basically want a consistency that will barely coat a spoon!.
I like to add Gorgonzola or some other blue cheese to the sauce for a great flavour!.Www@FoodAQ@Com
De-glaze the pan with a cup of red wine loosening all the bits of caramelized meat goodies from the pan!. Reduce to about 1/4 to 1/3 cup!. Add some broth and butter and stir!. You basically want a consistency that will barely coat a spoon!.
I like to add Gorgonzola or some other blue cheese to the sauce for a great flavour!.Www@FoodAQ@Com
For a vegetarian red wine gravy (in a hurry) I soften some diced onion and garlic, 1 tsp dried herbs and add about 1 large glass of wine and then reduce by half!. Then add about 1/2 pint of strong stock and use gravy granules or a little cornflour blended with cold water to thicken!.Www@FoodAQ@Com
how i make it!.!.!. roast your meat!. and get all the juices off it!. make a rue and add the juices!. you could either use half stock half red wine of just wine!. add the liquid gradually stirring all the time to prevent lumps until you get the desired consistency!. simmer!. season to taste xWww@FoodAQ@Com
I make mine by using the stock left in the pan from cooking the meat!.Drain off the fat, add some flour and stir in some boiling water and a stock(little at a time) and whisk in making sure there are no lumps!.Then add a little red wine to taste and season!.Www@FoodAQ@Com
ok!.!.!.if u have traditional gravox, use that, othawise use the pan juices and some flour!. Add some water while heating!. Stir constantly!. Add some red wine and rosemary!. Keep stirring untill the gravy thickens!. TA-DA!Www@FoodAQ@Com
i go for the traditional gravy ( meat juices from roast), pour in pan, add a fairly ok red table wine and add a little bisto/cornflour (depending on texture), salt and pepperWww@FoodAQ@Com
You might want to try Arrowroot in place of cornstarch or flour!.
link:http://en!.wikipedia!.org/wiki/ArrowrootWww@FoodAQ@Com
link:http://en!.wikipedia!.org/wiki/ArrowrootWww@FoodAQ@Com