For ➏1 tbs vegetable oil
2 tbs all-purpose flour*
25 cl beef broth
5 cl dry white wine or water
200 g white mushrooms, cleaned & sliced thin
1 ts chopped fresh rosemary, or ½ ts dried rosemary leaves, crumbled
¼ ts salt
¼ ts ground black pepper
sprigs of fresh rosemary for garnish**
In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 m, or until a dark golden color.
Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 m, stirring occasionally, until slightly thickened.
*Avoid the flour by mixing the ingredients and reducing it on high heat. It will be more like a sauce than a gravy.
**Optional.
***Double the ingredients and freeze the half of it. Warm gently.
****This gravy will suit roasted beef, chicken or meat loaf.
