Brown Gravy

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1/3-1/2 cup flour
• 4 cups hot water
• 1 1/2 tablespoons beef stock
• 1 tablespoon barley malt
• 1 teaspoon black pepper

Recipe

• 1 heat oil on low in a deep pan, add flour. use a fork or whisk to saturate the flour with the oil. it needs to end up being a fairly dry paste, slightly drier than pie crust. add more oil or flour as needed to get the right consistency.
• 2 turn the heat to medium high. brown the flour until it is very dark. be careful, once it starts browning, it burns easily. stir it constantly so it browns evenly.
• 3 when the flour is very dark, add in one cup of the hot water. when the billowing steam clears, mix the flour and water into a thick paste. repeat with a second cup of water. mix thoroughly, so you have a very smooth texture.
• 4 add the beef stock and barley malt to the last two cups of water. add to the gravy and stir.
• 5 turn the heat down to medium. let simmer until it thickens to the desired consistency. add pepper to taste. if needed, add more beef stock.
• 6 i don't spice the gravy much at all. i rely on the flavor from whatever i am cooking. if you like, add juice from any meat you are cooking instead of the last two cups of hot water.
• 7 i have no idea how many servings this actually makes. it is plenty enough for a meal for four people, or enough to be the base for my beef stew.