Brown Gravy from Butter, Flour and Beef Stock

What you need

• 40 g (3 tbsp) unsalted butter, or the same weight of meat drippings from a roasting pan
• 40 g (1/3 cup) plain flour, all-purpose flour in the US
• 500 ml (2 cups) beef stock, hot
• 1 tsp Worcestershire sauce, optional
• 1/2 tsp black pepper, freshly ground
• salt, to taste

Method

Restated from the original video

1. 1

   Warm the beef stock in a small pan or in the microwave until steaming.

2. 2

   Melt the butter in a medium saucepan over medium heat.

3. 3

   Whisk in the flour and cook, stirring constantly, until the paste turns light golden brown and smells nutty, 2-3 min.

4. 4

   Pour in about a quarter of the hot stock and whisk hard until it forms a smooth, thick paste.

5. 5

   Add the rest of the stock in two or three more additions, whisking smooth each time.

6. 6

   Bring to a boil, then lower the heat and simmer, stirring now and then, until the gravy coats the back of a spoon, 5-6 min.

7. 7

   Stir in the Worcestershire sauce if using, the pepper and enough salt to taste.

8. 8

   If the gravy is too thick, whisk in a splash of hot water. If it is too thin, simmer 2-3 min longer.

9. 9

   Serve hot. For a glossy finish, strain through a sieve to remove any lumps.

Imported from crazyforcrust.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.