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Bovril Beef Gravy
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Description
In a desperate attempt to whip together beef gravy with no beef bouillon or beef stock in the house, I tried this and it’s now a family favorite! Be careful, a little bit goes a long way, it’s very rich! Bovril, a British beef extract, can be found stateside in the foreign/gourmet foods section of many grocery stores.
Ingredients
- 2 Tablespoons Butter
- ¼ cups All-purpose Flour
- 1 Tablespoon Bovril Liquid Beef Bouillon (not The Concentrated Paste)
- 1-½ cup Boiling Water
Preparation
In a small saucepan on medium heat, melt the butter, then whisk in the flour slowly. Heat this roux over medium-to-low heat for up to 10 minutes, until it starts to darken. Don’t let the heat get higher than medium, or the roux could burn.
In a separate pan, add the Bovril to the boiling water, then slowly add this mixture to the roux in the saucepan, stirring constantly.
Bring to a gentle boil (you shouldn’t have to turn up the heat) and allow to boil for 1 minute. It should thicken up nicely.
Serve with beef, potatoes, noodles, etc.
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