Wednesday, April 14, 2010

Guinness Gravy

We had a great St. Paddy's day in March. Dinner consisted of white kidney bean hummus with food colouring (using the red kidney bean hummus recipe), Irish soda bread, lamb sausages, baked beans and mashed potatoes with Guinness gravy.

I thought I was being original attempting to make gravy with beer, but it looks like several people thought of it before I did. I looked at a handful of recipes and took the best bits of each to make a great mixture.

Guinness Gravy
  • 2 tbsp butter
  • 1 onion, minced
  • 1 can mushrooms, drained
  • 1 cup Guinness stout beer
  • 1 tbsp mustard
  • 1 tbsp brown sugar
  • 1 tsp rosemary or sage
  • 1-1/2 cups beef or chicken broth
  • salt and pepper to taste
  • 3 tbsp flour
  1. Melt butter on medium in a saucepan and fry onions until translucent.
  2. Add mushrooms and continue to fry for another 30-60 seconds.
  3. Whisk in Guinness, mustard, brown sugar and rosemary and simmer for 2 minutes.
  4. Add broth, salt and pepper and bring to a low boil for 2-3 minutes, stirring frequently.
  5. Return to medium-low and sift in flour to thicken gravy.
  • you can add horseradish mustard for extra zest
  • researching this recipe I read that it was recommended to pair the chicken stock with sage (for poultry) and the beef stock with the rosemary (for darker meats)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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