How to Prepare Homemade Gravy Sauce
Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, How to Prepare Speedy Gravy Sauce. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Gravy Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gravy Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Gravy Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Gravy Sauce estimated approx 120 mins.
To begin with this recipe, we must first prepare a few ingredients. You can cook Gravy Sauce using 17 ingredients and 7 steps. Here is how you can achieve that.
Particular to Switzerland, Germany, France and Austria.
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Ingredients and spices that need to be Make ready to make Gravy Sauce:
- 500 fibre meat, cut 2 1/2 cm
- 1 carrot, peel and cut into 2
- 1 gravy cube
- 1/2-1 tsp salt
- 2 bay leave
- 1-2 clous de girofle (dry cloves)
- 1 tbp Worcester sause
- 1 tsp mustard paste
- White pepper
- 1 tsp tomato puree
- 2 marrow bones or veal foot bones
- Gourmet mix meat spice
- 1 small stick of celery
- 1 medium size onion, peeled
- 1 garlic clove, crushed
- 2-3 deci litre water
- 3 tbps oil
Steps to make Gravy Sauce
- Cut meat to 2 1/2 - 3cm cubes and dry with kitchen paper. Season meat with white pepper, meat spice, salt and spice, Worcester sause and a little bit of mustard.
- Heat up oil in a pan, fry meat and bones till brown. Then remove and set aside in a bowl.
- Add water in the pan used in frying the meat, add cube, stir and bring to boil. Then add back meat and bones.
- Add 1/2 tsp of salt, a bit of white pepper, bay leave, 1 or 2 , clous de girofle, carrot, onion, garlic, celery, and tomato puree.
- Stir and cook very slowing (at the minimum) for 1 hours. Then add extra pepper or salt depending on your taste, stir and cook for another 30 minutes to 1 hour.
- After 1 half or 2 hours of cooking, fish out everything except for the meat, bones and carrot.
- Serve with mashed potatoes, pasta, rice, spazle, klösse, or knödl.
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