Classic German Roast Gravy
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Classic German Roast Gravy
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In this recipe, I will show you how to make a very quick and easy roast gravy. If you want to use this gravy without adding drippings I would strongly recommend to add cream to it and season it. You can use this recipe for any kind of traditional German meat dish, from Beef Rolls to Schnitzel.
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Ingredients
- 20 g butter
- 20 g all-purpose flour
- 10 g tomato puree
- 150 ml red wine dry
- 400 ml beef fond or high quality beef broth without salt
- salt
- black pepper
- 200 ml cream optional
- additional seasonings rosemary, thyme, oregano, mustard, horseradish
Instructions
Prepare the brown roux
- Melt the butter in a medium pot. Turn the heat to medium and add the flour. Mix butter and flour together by using a whisk and cook until the mixture turns light brown. Don't forget to keep on stirring.
Cook the gravy
- Add tomato puree and cook for 1 minute. Add red wine very slowly and keep stirring the mixture.
- Add beef fond, and stir. Turn the heat to medium-high and wait until the mixture starts boiling.
- Turn the heat to low and let the gravy simmer for at least 20 minutes. At this point your gravy is ready for drippings or storage.
- If you are not using any drippings add cream and additional seasonings.
Equipments used:
Notes
- You can freeze the gravy for up to 3 months. I would suggest using an airtight bag for this so you can warm it up in a pot of water afterward.
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