Smooth Beer Gravy Recipes

BEER ONION GRAVY

Steps:

• In a sauce pan over medium heat melt the butter.
• Add the thinly sliced onions, brown sugar, salt and pepper, sage and thyme and mix well.
• Cook until the onions are translucent and are beginning to caramelize.
• Add the flour and stir to incorporate, about one minute.
• Add the beer, stir and let reduce for a couple of minutes.
• Add the beef stock, stir and let reduce.
• In about 7-10 minutes the gravy will have thickened enough. Remove from the heat and transfer to a suitable container.

CLASSIC BEEF GRAVY

Steps:

• Heat butter in large nonstick skillet over medium heat until melted. stir in flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low; cook 2 to 3 minutes or until thickened. Stir in bouillon granules and pepper; stirring until combined. Season with salt, as desired.

SMOOTH BEER GRAVY

Steps:

• Add the flour to the pan drippings and stir until smooth.
• Gradually add beer and chicken broth, stirring constantly until the gravy is smooth and thick.
• Adjust the consistency with the broth, if necessary.
• Add salt and pepper to taste.

PORK ROAST FRANCONIAN STYLE

Steps:

• In a small bowl mix salt, pepper, paprika, marjoram, garlic paste and mustard.
• Brush the tenderloin with the spice mix from all sides.
• Cube the onions.
• Peel carrots, clean leek and finely slice all.
• Heat Butterschmalz over medium heat and fry onions until translucent.
• Place the meat into the pot and brown meat from all sides.
• Add the finely chopped vegetables and fry for a couple of minutes on medium heat.
• Add the vegetable broth, cover pot with a lid and simmer on medium heat for about 45 min.
• Break bread into pieces and place around the meat.
• Cover again with the lid and simmer for another 45 to 60 min. or until the meat reaches about 145F.
• Add the beer to the pot, cover pot again and let simmer for about 15 min.
• Remove the meat from the pot and keep warm.
• Blend the liquid with all vegetables and the soft bread immersion blender or transfer to a stand mixer and blend to a smooth gravy.
• The gravy should be thick and creamy. If not add a slurry consistent of 1 tbsp. of corn starch and 2 tbsp. of water and mix well.
• Bring to a boil and let simmer until desired thickness.
• In the meantime, slice the meat into finger thick slices.
• Serve with potato dumplings, boiled potatoes or a slice of fresh rye bread.

SAUSAGE AND MASH, BEER AND ONION GRAVY

Steps:

• To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute.
• Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
• For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through.
• Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
• Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard.