Dad. At Home.

Rich “Beef” Gravy Sauce

Ben Hartung

Rich “Beef” Gravy Sauce

Adapted from George Brown College Culinary Arts 1 recipe. The original recipe is Sauce Espagnole
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 800 mL
Course: Sauce
Ingredients Method

Ingredients
  

  • 1/4 cup olive oil
  • 1 onion small dice
  • 1/2 carrot small dice
  • 1 stalk celery small dice
  • 1 clove garlic peeled and puréed
  • 1 tomato paste
  • 1/2 cup all-purpose flour
  • 1/4 cup red wine
  • 1 L hot veggie stock
  • 1 bay leaf
  • salt to taste
  • 1/2 teaspoon white pepper
  • 1/2 cup 35% cream optional for a rich beef gravy

Method
 

  1. In a medium pot, heat the oil over medium heat. Carefully add the mirepoix (onion, carrot, and celery) and brown, stirring frequently.
  2. Stir the garlic and tomato paste into the mirepoix and cook to a rusty brown, about 5 to 8 minutes.
  3. Stir in the flour, reduce the heat slightly, and continue cooking until deeply browned.
  4. Deglaze with the red wine and reduce until the wine turns brown.
  5. Stir in the stock in stages. Bring to a boil, reduce to a simmer, and cook, stirring continuously until the sauce thickens.
  6. Add the bay leaf. Simmer for 20 to 30 minutes, skimming and stirring frequently.
    7. Optional: Add heavy cream 5 minutes before straining.
  7. When ready, strain through a sieve lined with cheesecloth.