If you have any nice, brown beef juices from your roast, they can only improve it further, but be sure to skim off the fat before adding them, as it will ruin the texture.
YIELD: Makes 8 servings of 2 tablespoons
INGREDIENTS:
- 1 can (14 1/2 ounces) beef broth
- 2 tablespoons dry red wine
- 1 teaspoon liquid beef bouillon concentrate
- 1 tablespoon finely minced onion
- 1 small clove garlic, crushed
- 3/4 teaspoon guar or xanthan
- 1/3 cup heavy cream
- 1/4 teaspoon Gravy Master or similar gravy seasoning/coloring liquid
- Salt and pepper
INSTRUCTIONS:
- In a heavy saucepan, combine the broth, wine, bouillon concentrate, onion, and garlic.
- Bring the mixture to a boil over medium heat and let it boil until it’s reduced to one-third the original volume. This will take at least 15 to 20 minutes.
- Pour the mixture into a blender (if you’re not sure your blender will take the heat, let it cool for 5 to 10 minutes first), and turn it on.
- Add the guar or xanthan and blend for 15 seconds or so.
- Pour the mixture back into the saucepan and turn the heat back on to low.
- Whisk in the cream and the Gravy Master or similar gravy seasoning/coloring liquid.
- Salt and pepper to taste, heat through, and serve.
PER SERVING:
- 2 grams of carbohydrates and 1 gram of fiber, for a total of just under 1 gram of usable carbs and 3 grams of protein.
