Ingredients and Weight:
- Beef stock: 4 cups (1 liter)
- Chicken stock: 3 cups (750 ml)
- Cream: 1 cup (250 ml)
- Flour: 1/2 cup (60 grams)
- Fresh rosemary: 2 tablespoons (chopped)
- Salt and pepper: To taste
- Vegetable oil: 2 tablespoons
Preparation Time: 2 hours
Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large saucepan, bring the beef and chicken stocks to a boil. Reduce the heat and let it simmer.
- In a separate small pot, make a slurry by mixing flour and vegetable oil. Stir until the mixture forms a paste.
- Slowly add the slurry into the stock, stirring continuously.
- Add the cream and fresh rosemary. Mix well and let it boil for about 5 minutes.
- Season with salt and pepper as per taste. Stir well and remove from heat.
- Serve hot with your choice of meat or vegetables.
Nutritional Information:
- Calories: 300 per serving (approx.)
- Carbohydrates: 18 grams
- Protein: 7 grams
- Fat: 17 grams (including saturated fat)
- Cholesterol: 50 mg
Dish Characteristics:
- A rich and creamy gravy with a hearty beefy flavor.
- Perfect for pairing with red meat or hearty vegetables.
- The dish has a balance of flavors with the combination of beef and chicken stocks.
User Comments:
- "The gravy was very flavorful and the perfect complement to my grilled chicken." - John Doe, New York
- "The gravy was creamy and rich, loved how it paired with my beef ribs." - Jane Smith, California
- "The dish was quite delicious, loved the balance of flavors." - Michael Johnson, Texas
Special Precautions and Tips:
- Always use fresh ingredients for best results.
- Adjust the seasoning according to your taste.
- For a thicker gravy, add more flour slurry slowly while stirring continuously.
