Ingredients
Method
- In a small saucepan, melt the butter over medium heat. Add the flour and whisk until incorporated. Continue whisking until the mixture turns from pale yellow to golden brown, about 2-3 minutes.
- Gradually pour in the beef broth while whisking constantly to prevent lumps. Continue whisking and bring the gravy to a low simmer.
- Stir in the tomato paste, ground porcini mushrooms, paprika, onion powder, and garlic powder. Continue to simmer over low heat for 5 minutes, whisking occasionally.
- Whisk in the heavy cream and return the gravy to a low simmer. Simmer for another minute.
- Add salt and pepper to taste, then remove the gravy from the heat or keep it on a 'warm' setting until ready to serve.
- Leftovers can be stored in a covered container in the fridge for up to 3 days. If the gravy becomes too thick, thin it out with a little beef broth, cream, or milk before reheating.
Notes
- For a deeper flavor, toast your flour a bit longer in the butter until it reaches a rich, nutty brown, but be careful not to burn it. This is called a blonde roux. - Whisk constantly when adding the broth to ensure a perfectly smooth, lump-free sauce. - If reheating, warm gently over low heat, whisking frequently. If it's too thick, add a tablespoon of broth or cream at a time until desired consistency is reached.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.