- Pan juices from roast beef
- 1/4 cup flour
- 2 cups low fat, reduced-sodium beef broth
- 1 1/2 cups dry red wine
Strain the pan drippings from a beef roast and pour into a gravy separator.
Place roasting pan on stovetop over a medium heat. You will likely need two burners. Sprinkle flour into pan and stir until brown (but not burnt).
Reduce heat to low. Return defatted drippings to pan, add beef broth and red wine. Stir with a whisk until blended. Turn heat back up to medium and cook, stirring constantly, until gravy thickens. Season with some black pepper if desired. Pour into a gravy boat, ready to serve.
Yields 4 cups or 10-12 servings