2 brown onions
oil for frying
1 clove garlic
1 cup vegetable stock
1 cup "meat" stock (works best with beef)
3 tablespoons flour
1 tablespoon balsamic vinegar
2 tablespoons red wine
On the use of stock:
- For the stock you may use all vegetable stock for vegetarians, this works just as well as a vegan gravy.
- I use a lot of home made and frozen stock boiled from bones and roast leftovers however you may use prepared stock powder or liquid.
- If you are going to use powdered stock be sure to taste the gravy as you mix in the stock. You may wish to replace some of the stock with water owing to the salt content of commercial stock powder.
- When using primarily vegetable stock or home made 'natural' stock this gravy lacks the distinct brown colour many people associate with commercial gravy powder. If you have a fussy child or eater at your table it is advised that you add a beef stock cube to your gravy or replace some of the stock with a small quantity of soy, Worcestershire or other source of brown colouring.
- Preheat the oil in a non stick pan at medium heat.
- Dice the onions and fry in the oil, when clear add the garlic crushed or diced finely. Fry until the onions are slightly brown.
- Measure out your stock and have it easily to hand.
- Reduce the pan to low heat. and add the flour one spoon full at a time, stirring quickly. The onions, oil and flour should form a moist ball in the pan.
- Add the stock about 1 tablespoon at a time, stirring all the while. It is generally best to alternate between the meat and the vegetable stock so that you may alter for taste.
- Once the gravy is a thick sauce like consistency add the balsamic and the red wine and simmer for a further 5 minutes.
- Serve over sausages, steak or with vegetarian roast, works very well with cracked black pepper.