This is my favorite gravy of all time. It’s so good drizzled all over whatever in the heck you like with gravy. There are so many things. We regularly use it as a sauce for pasta too. I make a sort of beef stroganoff by browning up pastured ground beef with onion and garlic, green beans, spinach, and seasonings. Then I make a double batch of this gravy and mix it all up with some @jovialfoods noodles. Tonight we did their farfalle with the gravy plus beef, onions, garlic, and @bubbiespickles pickles for a kind of German spin. Topped that with raw @bubbiespickles sauerkraut. It was yum!
After cooking whatever meat you’re making, remove the meat from the pan and use the same pan to make the gravy in to get all the drippings and yummy goodness up in there. Skip that part if you’re vegan/vegetarian, obviously.
This recipe yields almost 2 cups of gravy. Double or more as you please. I typically double for pasta or just because I like to drown my mashed potatoes and more in this gravy.
2 Tbsp butter or @miyokoscreamery vegan butter
1 small yellow onion, finely diced
6 Tbsp blanched almond flour or cassava flour
1 1/2 Tbsp tapioca flour
1/2 tsp granulated garlic
1-1.5 cups of bone broth or whatever you’ve got and like
Salt and pepper to taste
Warm the butter and sauté the onion until nice and translucent.
Add in the flours and seasonings and toast that up in the pan just a minute or two, stirring regularly.
Add in the broth and whisk until well combined.
Simmer and whisk until nice and silky and thick.
Taste and adjust seasonings.
If you want it’s completely smooth, blend or use an immersion blender. We always like ours as is.