Tuesday, 25 April 2017

Ultimate Pub Gravy

I adore pub food. The sheer comfort, the absolute unpretentiousness of it...  delightful. Sadly, we don't have The Snug in Brisbane (and sadly, it's awesome vegan-friendly St Kilda location has also closed), so mostly, I do with making Pub Lunches at some.

This is my go-to gravy; it's a one-pot wonder that takes about 15 minutes to come together and is both Hangover Approved and worthy of guests. The perfect addition to your homemade pub lunch!

Feel free to leave out the mushrooms, sub in a different veg, switch up the stock and spices... it's incredibly forgiving, so use this as a base for your own dream gravy.



Ultimate Pub Gravy

In a large frying pan, combine:



1 brown onion, diced
2-4 cloves of garlic, roughly chopped
2-3 sliced mushrooms (or equivalent to volume to onions if presliced (a good handful))
Few good cracks of salt
Generous tablespoon each of butter and olive oil
 Saut√© until onions are mostly transcluent then add:
1 tsp dried thyme
1 tbl nooch
1 stock cube/1 tbl stock power (omit if using stock later)
Cook, stirring almost constantly, until toasty then add:
1/4 cup white flour



Cook, still stirring, until flour is beginning to brown then add:
1/4 cup red wine OR beer
2 cups (approx) of water OR stock (if not using stock cube/powder)
 
 
Stir thoroughly until mix is cloudy. Wait for mix to bubble then lower heat slightly, continuing to stir, until mix is desired thickness (keep in mind it will thicken as it cools; add more stock or water if it becomes too thick). Season with pepper, and additional salt if required.

 

1 comment:

  1. Beautiful! This is very similar to the one I make for mock-meat pies. I think I add the flour in earlier and I love a bit o' rosemary in it. I should expand its use to other dishes, especially now that winter's on its way...

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