Onion and red wine gravy recipe
- 500 gr of Button Mushrooms (if you use 2 types of mushrooms < brown and white > you will get more flavor) – also u can use any other type of mushrooms… not just button…
- 2 medium yellow or white onions (sliced finely)
- Salt (to taste)
- Pepper (to taste)
- Pork Tenderloin cut into steak pieces (the gravy will take between 4 and 8 pieces of meat) – you could also use hamburger patties / beef or pork
- Sunflower oil (or any other seed oil that you’d prefer) / 1 tablespoon for each piece of meat
- Tablespoons of flour
- 150 ml of Red Wine
- 3 tablespoons of Worcestershire sauce
- 750 ml of Beef Stock (or 2 cubes of dry stock crumbled into some hot water)
Instructions For Cooking onion and red wine gravy recipe :
Heat up the oil in a large pan on medium to high heat, and cook the meat that you seasoned before on both sides with salt and pepper, until it gets brown on both sides.
Remove the meat from the pan and add in the onions and mix well, a minute later add in the mushrooms and mix as well. You want to get all that goodness from the bottom of the pan!
We recommend to use fresh mushrooms for this onion and red wine gravy recipe.
Once the vegetables start to soften season with some salt and pepper, mix again and wait until they are cooked.
Once they are cooked add in the flour, mix everything very well and add the wine and the beef stock. Mix thoroughly and bring to a simmer on high heat.
Add in the Worcestershire sauce and mix well. Let it come to a simmer again and add the meat back into the pan.
Turn the heat down to let it simmer away until the sauce thickens and turns into the consistency you desire for your gravy.
At this point you can season the sauce with some more salt or pepper to your taste.
Serve with some Mashed Potatoes or Skordalia (Greek recipe of mashed potatoes with garlic, is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion) and the same Red Wine you used in the Gravy.
Prep time for onion and red wine gravy recipe : 5-10 min
Total time: 1h
If you want to store leftover gravy you can do it and it will last in your fridge for up to 4-5 days with or without the meat in it.
You could also strain it through a sieve to get more of a smooth and silky consistency and store it in the fridge like that.
It works well with roasted Turkey or Chicken, Mashed Potatoes or some pan or grilled Pork or Beef Steak.
Tips: If you want to store your gravy for a longer period of time, you can strain it through a sieve and once smooth and silky, you can divide it into ice cube containers and freeze it for up to 12 weeks.
Once the cubes are frozen you can take them out of the containers and place them in a plastic bag and pop them back in the freezer to save your space.
When you want to use it you can reheat it in the microwave so it’s ready to go.
If you don’t like the idea of the microwave you can always defrost it in the fridge, overnight or on your counter for a few hours before using.
Another great idea for the smooth and silky, strained version of this gravy would be Poutine (a Canadian recipe)! I tried it and it works really well. 😉
We recommend to listen this song while eating the result. 🙂
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