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Central European side

Beer gravy

4 gravy portions, about 350 ml.

Recipe bywjf.morris
Central EuropeanFor four
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Total time39 min
DifficultyEasy
Community ratingNew recipe
Per serving1.7g protein
Representative photograph for Beer gravy
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Structure checkedAdaptive recipe data
Serves
4

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Method

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  1. 01

    Prepare the ingredients

    8 minHands-on

    Finely slice the onion and measure the ingredients. If using skimmed roasting juices, replace the same amount of stock rather than adding extra liquid.

  2. 02

    Brown the onion

    11 minHands-on

    Melt the butter and cook the onion over medium heat for 10 minutes until golden.

  3. 03

    Add flour and beer

    3 minHands-on

    Stir in the flour and cook for 1 minute. Gradually add the beer, stirring to avoid lumps.

  4. 04

    Reduce the gravy

    15 minHands-on

    Add the stock, or stock and skimmed roasting juices, and simmer for 12 to 15 minutes until reduced to a gravy consistency. Stir and watch as it thickens.

  5. 05

    Season and serve

    2 minHands-on

    Stir in the mustard, Worcestershire sauce and pepper and taste before adding salt. Leave the onion in, or strain for a smoother gravy. Serve hot.

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