Reduce the beef stock (boil it in an open pot until it is 1/2 the volume you started with).
Add all ingredients except butter, whipping cream and cornstarch/water.
Cook over high heat for 5 minutes.
Wisk in butter and then whipping cream.
Use cornstarch/water mixture to thicken to desired consistency. Remember to add the cornstarch to cold water and wisk it in slowly, a little at a time, until you see that it is as thick as you want it. You need to let it warm up in the broth a little before you add any more as it will thicken with the heat - you can always add more, but you can't take it back out!
Pour over grilled beef, pork, or chicken and serve. Also good over green beans, sauteed mushrooms and mashed or boiled potatoes.
If preparing ahead to freeze, scale up the recipe to desired number of servings, but omit the butter, whipping cream and cornstarch/water. Divide and place in appropriate-sized freezer containers. Note: reduce the amount of beef stock you want to use and divide it in to the containers first. Then add appropriate amounts of the other ingredients to each container to ensure an even distribution across all servings.
When ready to use, thaw, heat and add butter, cream and cornstarch/water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 135 (78%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 50.9mg||16 %|
|Sodium 277.6mg||10 %|
|Potassium 272.1mg||7 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.8g|
|Protein 3.2g||5 %|
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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: 172
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