Gremolata Rubbed Roast Beef Gravy
by kerrieghenie
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INGREDIENTS
- 1 cup Yellow onion ; diced
- 1 tablespoon tomato paste
- 2 Bay leaves
- 1/4 cup dry red wine
- 3 tablespoons all-purpose flour
- 2 cups reserved potato water
- 1 can (14oz) low-sodium beef broth
- 2 tablespoons Unsalted butter
- 1 tablespoon Balsamic Vinegar
- salt an pepper to taste
- Meat juices from the roasts
INSTRUCTIONS
1. Saute' onion, tomato paste, and bay leaves over medium heat with the gremolata from the beef in the roasting pan (you may need to be o two burners). Cook until onion softens.
2. Deglaze with wine, scraping the pan. Simmer to evaporate liquid.
3. Sprinkle flour over the onion mixture - it will likely pasty.
4. Gradually whisk reserved potato water and beef broth. Whisk constantly to prevent lumps. Simmer until slightly thick,about 5 minutes.
5. Finish gravy with butter, vinegar, seasonings and any juices that have accumulated as the roasts have rested. Strain, then serve with sliced beef and roasted potatoes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (196g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 216 | ||
| Calories from Fat: 71 (33%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.9g | 11 % | |
| Saturated Fat 4.9g | 25 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 20.4mg | 6 % | |
| Sodium 110.4mg | 4 % | |
| Potassium 542.7mg | 14 % | |
| Total Carbohydrate 29.8g | 9 % | |
| Dietary Fiber 3.4g | 13 % | |
| Sugars, other 26.4g | ||
| Protein 3.5g | 5 % | |
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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. |
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Calories per serving: 216
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