Summary
| Yield | |
|---|---|
| Source | Firlotte |
| Prep time | 15 minutes |
| Cooking time | 20 minutes |
| Total time | 35 minutes |
Ingredients
1
vidalia or sweet onion, large (chopped) 2 cup
beef stock (low salt if possible) 2 tablespoon
Butter 1⁄4 cup
bacon grease or maybe olive oil 1⁄4 cup
flour 1 teaspoon
horseradish (optional) 1 dash
kosher or sea salt 1 dash
fresh ground pepper 1
worcestershire sauce (to taste)Instructions
Using a cast iron skillet on medium low heat, add butter and chopped onion to carmelize, 10 to 15 minutes, being careful not to burn them. Remove onions from pan when done, and put skillet back on fire, adding bacon grease and flour.
Using small whisk, mix thoroughly for a couple of minutes. This will result in a simple roux. Remove most of the roux from skillet and add beef stock. Bring to a boil and whisk in the roux until you reach your desired consistency.
Turn off the heat now and add onions back to the gravy. Season with salt, pepper, worcestershire, and horseradish.
Add gravy to smoked brisket, roast beef, or pretty much any other form of beef you like. Makes a killer smoked brisket sandwich gravy.
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