1. Melt the butter in a saucepan over medium heat. Sprinkle the flour over the butter and cook, stirring constantly, until the mixture turns golden brown, about 8 minutes.
2. Pour the beef stock, the chicken stock, and the rest of the ingredients into the flour mixture, whisking to combine. Bring the mixture to a boil, whisking frequently. Reduce the heat and simmer the gravy until it thickens and reduces slightly, about 15 minutes.
3. Taste for seasoning, adding more salt and pepper, if needed.
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|Serving Size: 1 Serving (558g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 156 (56%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 44.3mg||14 %|
|Sodium 1166mg||40 %|
|Potassium 921.6mg||24 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 18.4g|
|Protein 12.3g||18 %|
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Calories per serving: 277
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