Worcestershire Sauce: This is my top choice. You can’t taste it at all but it enhances the other flavors of the gravy and adds a rich element to it. We’ll use just 1.5 teaspoons in this recipe.
Soy Sauce: (An alternative option to Worcestershire sauce.) Soy Sauce is a great way to add ‘umami’, which is basically a savory characteristic that makes gravy so irresistible. Like the above choice, you can’t taste it when it’s added in the right quantity. I recommend using low sodium.
Use a Combination of Chicken and Beef Broth : This adds a nice depth of flavor, especially because chicken broth has slightly more flavor and substance to it than beef broth does. To maintain a dark brown color, read my next tip.
Kitchen Bouquet Browning and Seasoning Sauce: I like to add a few drops of this in combination with the ingredients noted above to add just a hint of a darker brown color. You can find it in the aisle where they sell gravy packets.
Make-Ahead Method
Sear the meat and prepare the gravy as outlined. Let the gravy cool completely, then combine with the seared meat + juices from the meat.
Store in an airtight container for up to 2 days.
Finish cooking on Stove Top or in the Crock Pot as outlined.
Pro Tips
Onions are optional, but add nice flavor. Use as much or as little as you’d like.
Mushrooms can be added when the onions are added.
Wine is optional. Dry varieties such as Pinot Noir or Cabernet Sauvignon are best in this dish. Broth may be used instead of wine as well.
A hint of cream (about 1/8 cup), can be added at the end if desired.
Measure the seasoning mix for the beef and the gravy ahead of time! (There are quite a few, but you can’t beat the flavor!)
This recipe is in The Cozy Cookbook on page 72!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
