500 Treasured Country Recipes from Martha Storey and Friends by Martha Storey

Author:Martha Storey
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2000-03-14T16:00:00+00:00

6. Return the drippings to the pan. Cook over medium heat, stirring constantly, until the gravy has thickened. Continue to heat for 2 minutes to cook the flour. Adjust seasonings to taste.

Red Wine Gravy

I usually make this gravy to serve with Christmas Crown Roast Pork (page 338), but it’s also great with a beef roast.

¼ cup pan drippings from roast pork or beef

½ cup dry red wine

1 tablespoon butter

1½ cups water

4 tablespoons all-purpose flour

½ teaspoon garlic salt

½ teaspoon dried rosemary freshly ground black pepper

1. Scrape the crusty drippings from the roasting pan and place in a skillet. Add the wine. Cook over medium heat, whisking constantly, until liquid is slightly reduced and bubbling. Add butter; stir well. Remove from heat.

2. Put the water into a pint jar (with a tight lid); add flour. Shake vigorously until the flour and water are blended. Pour flour mixture into the skillet and return to heat. Continue to cook, whisking constantly, until the gravy begins to thicken. Add garlic salt, rosemary, and pepper to taste. Reduce heat to low and simmer for 5 minutes.

Yield: 2 cups

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