Ingredients for Gluten Free Brown Gravy
- Gluten Free Beef Stock
- Baby Carrots
- Celery Rib
- 1 medium onion, chopped
- Fresh White Mushrooms
- 2 bay leaves
- Dried Parsley
- Ground Thyme
- Garlic Powder
- Paprika
- Gluten Free Soy Sauce
- Salt and pepper to taste
- Gluten Free Cornstarch
- 1/4 cup cold water
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How to Make Gluten Free Brown Gravy
- In a large saucepan, combine the gluten-free beef broth, onion, carrots, celery, garlic, mushrooms, bay leaves, soy sauce (if using), and thyme.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 1 hour.
- Carefully remove the bay leaves. Strain the broth through a fine-mesh sieve into a clean saucepan, reserving the solids.
- Transfer the reserved solids (onion, carrots, celery, garlic, and mushrooms) to a food processor. Add enough of the strained broth to create a smooth puree.
- Return the strained broth to the saucepan. Add the vegetable puree and stir well using a wooden spoon to deglaze the pan and brown the gravy, enhancing the rich flavor.
- In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms.
- Bring the gravy to a boil over medium heat. Slowly whisk in the cornstarch slurry until the gravy thickens to your desired consistency.
- Season with salt and pepper to taste.
- Serve hot over your favorite dish!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
0g
Carbs
0g
