1. In a large skillet, heat the olive oil. Add the bacon, shallots, thyme and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are browned and the bacon is nearly crisp, about 10 minutes.
2. Sift the flour into the skillet and stir it in until completely absorbed. Stir in the wine and cook until thick, 1 minute. Gradually stir in the stock, then stir in the paprika and bring to a boil. Simmer the gravy over moderate heat, stirring occasionally, until no floury taste remains and the gravy is reduced to 3 1/2 cups, 10 minutes. Discard the thyme sprig. Remove from the heat and stir in the butter. Season the gravy generously with salt and pepper and serve hot.
Make ahead: The gravy can be refrigerated for 3 days. Reheat gently; stir in a few tablespoons of water if the gravy is too thick.
Must sift flour. Do not spoon in.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 197 (70%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 34.5mg||11 %|
|Sodium 280.2mg||10 %|
|Potassium 214.1mg||6 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 14.8g|
|Protein 5.4g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 282
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!