Best 12 Beer Gravy Recipes

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Elevate your culinary skills and tantalize taste buds with our delectable beer gravy recipes. Discover a symphony of flavors as beer blends seamlessly with rich ingredients, creating a luscious sauce that complements a variety of dishes. From classic to contemporary, our collection offers options for every palate. Embark on a culinary journey with our beer gravy recipes, transforming ordinary meals into extraordinary feasts.

1. **Classic Beer Gravy**: Experience the timeless essence of beer gravy with this traditional recipe. Using simple ingredients like butter, flour, beef broth, and your favorite beer, you'll create a smooth, rich gravy that pairs perfectly with roasted meats, mashed potatoes, and vegetables. Savor the harmonious blend of malty beer and savory flavors.

2. **Roasted Garlic Beer Gravy**: Add a layer of depth and complexity to your gravy with roasted garlic. Roasting garlic intensifies its natural sweetness, creating a wonderfully aromatic and flavorful addition to the gravy. This recipe combines roasted garlic with beer, butter, flour, and chicken broth for a rich and versatile sauce that complements poultry, pork, and beef dishes.

3. **Herb-Infused Beer Gravy**: Elevate your gravy to new heights with the vibrant flavors of fresh herbs. This recipe incorporates a medley of herbs like thyme, rosemary, and sage, infusing the gravy with a delightful aromatic profile. Combined with beer, butter, beef broth, and a touch of Dijon mustard, this herb-infused beer gravy adds a touch of elegance to any meal.

4. **Hoppy IPA Beer Gravy**: Embrace the bold and assertive flavors of an IPA beer in this unique gravy. The hoppy, citrusy notes of the IPA blend beautifully with butter, flour, chicken broth, and a hint of honey. This gravy pairs wonderfully with grilled meats, roasted vegetables, and even fish, offering a delightful balance of bitterness and sweetness.

5. **Dark Beer Gravy**: Experience the rich, robust flavors of dark beer in this decadent gravy. Using a dark stout or porter, this recipe creates a deep, dark gravy with a velvety texture. The combination of dark beer, beef broth, Worcestershire sauce, and a touch of molasses results in a full-bodied gravy that complements hearty dishes like pot roast, beef stew, and venison.

Here are our top 12 tried and tested recipes!

SPICE RUBBED PORK ROAST IN BEER GRAVY



Spice Rubbed Pork Roast in Beer Gravy image

I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!

Provided by KayDe5056

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 16

2 tablespoons butter
2 cloves garlic, minced
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon red pepper flakes
½ teaspoon dried thyme
½ teaspoon dry mustard
1 pinch dried marjoram
1 pinch dried basil
1 (3 pound) boneless, center-cut pork loin roast
1 ½ teaspoons salt
16 ounces beer
3 tablespoons all-purpose flour
1 tablespoon garlic salt
½ teaspoon onion powder

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
  • Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
  • Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 7.8 g, Cholesterol 117.9 mg, Fat 22.4 g, Fiber 0.7 g, Protein 37.9 g, SaturatedFat 9.3 g, Sodium 1583.6 mg, Sugar 0.2 g

OPEN-FACED BRATWURST SANDWICHES WITH BEER GRAVY



Open-Faced Bratwurst Sandwiches with Beer Gravy image

A nod to both my German heritage and classic diner fare, this bratwurst sandwich recipe comes together in a snap and can be made all in one skillet! I serve it with a green vegetable and french fries or mashed potatoes on the side. Cook sausages in lager or stout beer for a deeper flavor profile. —Allison Ochoa, Hays, Kansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1/4 cup butter, divided
1 package uncooked bratwurst links (20 ounces)
1 medium onion, thinly sliced
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons all-purpose flour
1/8 teaspoon dill weed
1/8 teaspoon pepper
5 slices thick bread

Steps:

  • In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add bratwurst and onion; cook and stir until bratwurst starts to brown and onion softens. Stir in beer. Bring to a boil. Reduce heat; simmer, covered, turning occasionally, until a thermometer inserted in bratwurst reads 165° and brats are no longer pink, 12-14 minutes., Remove brats and onions; keep warm. Add remaining butter to pan; whisk in flour, dill weed and pepper. Bring to a boil, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onions and gravy.

Nutrition Facts : Calories 567 calories, Fat 43g fat (17g saturated fat), Cholesterol 108mg cholesterol, Sodium 1176mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY



Vermont Baker's Roast Chicken with Beer Gravy image

Provided by Food Network

Categories     main-dish

Time 14h15m

Yield 4 to 6 servings

Number Of Ingredients 19

2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon powdered lemon peel
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 large (5- to 6-pound) roasting chicken
1 can Vermont IPA or your favorite IPA beer
2 cloves garlic
Beer Gravy, recipe follows
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 teaspoon brown sugar
3 cups chicken stock
1/2 cup Vermont IPA beer
1/2 cup roast chicken drippings from the pan
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon creamy horseradish sauce
Salt and pepper

Steps:

  • In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
  • Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
  • Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
  • Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
  • Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
  • Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
  • Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
  • Carve the chicken and serve with Beer Gravy.
  • Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
  • Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.

SAUSAGES WITH MASHED POTATOES, BEER AND ONION GRAVY AND MUSTARD



Sausages With Mashed Potatoes, Beer and Onion Gravy and Mustard image

Bangers and Mash British Style! Taken from Rick Stein's Recipe. See original here: http://www.bbc.co.uk/food/recipes/database/sausageswithmashedpo_757.shtml

Provided by English_Rose

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

8 links pork sausage
English mustard, to serve
1 1/2 lbs onions, sliced thinly
1 pinch sugar
2 tablespoons sunflower oil
1 ounce butter
1 teaspoon plain flour
2 1/4 cups brown ale
2 1/4 cups beef broth
1/2 star anise
2 cloves
2 fresh bay leaves
2 lbs potatoes, peeled and cut into chunks
2 ounces butter
2 -3 tablespoons milk
salt and pepper

Steps:

  • To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
  • Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised.
  • Stir in the flour and cook for 1 minute.
  • Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
  • Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
  • For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
  • Then after about 10 minutes, heat the oil for the sausages in a large frying pan.
  • Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
  • Drain the potatoes and mash until smooth - a potato ricer does this really well.
  • Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
  • Spoon the mashed potatoes onto warmed plates and rest the sausages alongside.
  • Pour over some of the gravy and serve with a good spoonful of English mustard.

Nutrition Facts : Calories 1080.2, Fat 78.1, SaturatedFat 29.9, Cholesterol 190.8, Sodium 1950.2, Carbohydrate 56.5, Fiber 7.9, Sugar 9, Protein 38.7

CREAMY GRAVY-COVERED, BEER-BRAISED COUNTRY-STYLE PORK RIBS



Creamy Gravy-Covered, Beer-Braised Country-Style Pork Ribs image

Country-style pork ribs are about the cheapest meat available on a regular basis in the store. Due to this, my family eats them fairly regularly. Although we like barbecued country-style pork ribs, we needed a change. This recipe is a compilation of what I liked best from different recipes and put them together to make my own. My 10-year old son deemed "the best ever!" Hope you like this change from the ordinary.

Provided by NewNerdMom

Categories     Pork

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons oil
3 lbs country-style boneless pork ribs
3 medium onions, sliced (my family likes even more)
2 (12 ounce) cans beer
2 cups water (to make pork gravy)
2 (1 -2 ounce) envelopes knorr roasted pork gravy mix
1 (10 1/2 ounce) can cream of mushroom soup
1 (1 ounce) envelope Lipton Onion Soup Mix
8 ounces sliced fresh mushrooms

Steps:

  • Mix salt, pepper, garlic powder, and onion powder in small bowl or Ziploc bag and then sprinkle liberally over ribs. Allow the seasoned ribs to sit for about 20 minutes at room temperature.
  • Heat oil in large heavy-bottomed, oven-proof Dutch oven (love my enameled cast iron Dutch oven for this). Brown the ribs on all sides. Do NOT crowd them while browning, if it takes two batches, let it take two batches (otherwise they just steam and won't develop a nice sear).
  • Once ribs have browned well, remove them to a plate.
  • Preheat oven to 375°F.
  • There should be ample rendered fat, but if there is more than about 4 tablespoons, remove the excess. Place all sliced onions in the bottom of the pan and allow them to start to take on just a bit of color.
  • Pour in about 1/4 can of beer to deglaze the bottom of the pan while the onions continue to cook.
  • Once the bottom of the pan is deglazed, return ribs to the pan (with any of juices on the plate). Pour in the rest of the beer. This should just barely cover all of the ribs and onions.
  • Cover and bake at 375°F for 1 1/2 to 2 hours.
  • When you remove the Dutch oven from the oven, be prepared for the onions to have cooked down into gooey lusciousness, and the sides of the pan to look like a disaster. Don't worry - it will taste great.
  • Remove the ribs (which will be falling apart tender) and the onions from the pan.
  • Turn oven down to 325°F.
  • Use the water that you will be using to make the pork gravy mix with to "deglaze" the bottom on the pan, then add the mix according to the instructions on the packet. (I originally did try using canned gravy but it tasted "canned.") Once the gravy has thickened, mix in cream of mushroom soup, the dry onion soup mix and the mushrooms.
  • Place ribs and onions back in the Dutch oven and stir so that the gravy is covering the ribs.
  • Cover the Dutch oven again, and return to the oven heated to 325°F.
  • Cook for about 1 hour.
  • Serve with mashed potatoes, noodles or rice.

BRATS WITH BEER GRAVY -- MAN FUEL



Brats With Beer Gravy -- Man Fuel image

A simple, yet delicious meal that you cannot get enough of. Ladies, if your man doesn't inhale this, then next time make him quiche. The beer gravy in the pictures is made with Guiness Extra Stout. That is why it looks so dark. You can make this with any style beer, its all good.

Provided by Chef Booshman

Categories     Pork

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

1 (1 lb) package bratwurst (5 per package)
1 (12 ounce) beer
1 teaspoon italian seasoning
2 beef bouillon cubes (or packets)
1/4 teaspoon white pepper (to taste)
1 1/2 tablespoons cornstarch

Steps:

  • Cook Brats over medium heat. Pierce casings all over with pointed end of knife or use fork. This will allow the fat to drip out into pan and prevent sausages from bursting. Brown on all sides until no pink shows on inside. Remove from pan and set aside.
  • To make gravy: Take a container with a sealable lid (like tupperware) and pour the beer into it. Add Italian seasoning, beef boullion, pepper and cornstarch. Place lid on tight and shake to blend ingredients. Open lid between shakes to relieve the gas pressure from the beer or you'll have a big mess to clean up.
  • Pour beer mixture into pan drippings. Turn up heat to medium high. Stir using a wire whisk, loosening bits from bottom of pan. Gravy is done when you see it bubbling.
  • Too thick? Add more beer. Too thin? Add more beer mixed with a little cornstarch. Do not add dry cornstarch directly to hot gravy. You will get lumps.
  • Serve with mashed potatoes and a green veggie.

Nutrition Facts : Calories 949.3, Fat 79.5, SaturatedFat 27.6, Cholesterol 201.4, Sodium 2548.7, Carbohydrate 12.9, Fiber 0.1, Sugar 0.2, Protein 37.9

BRATS WITH BEER GRAVY



Brats with Beer Gravy image

This meal is a simple man pleasing filling meal, the beer gravy can be made with any type of beer from a dark stout to a nonalcholic beer.

Provided by susan simons

Categories     Other Main Dishes

Number Of Ingredients 11

1 lb bratwurts (4 or 5)
16 oz beer or nonalcoholic beer
2 Tbsp beef stock base, or boullion
2 clove garlic
1 Tbsp butter
2 Tbsp spicy ketchup
4 tsp worcestershire sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp white pepper
1 1/2 Tbsp cornstarch

Steps:

  • 1. In a large skillet, saute garlic in butter for 1 minute.Pierce casings all over with knife or use a fork. Add brats and brown, when browned add 4 ounces bear and saute until cooked through. Remove from pan and set aside.
  • 2. To make gravy add rest of ingredients except for corn starch and 2 ounces beer and bring to a boil. Mic cornstach and 2 ounces of beer and make a slurry. Lower gravy to simmer and stir in cornstarch mixture.
  • 3. If gravy is too thick add more meer or too thin add more beer mixed with cornstarch. Do not add dry cornstarch directly to hot gravy it will make your gravy lumpy.
  • 4. Serve with mashed potatoes and veggies.

BEER ONION GRAVY PORK ROAST



Beer Onion Gravy Pork Roast image

The seasoning in this pork roast is unusual and has flavors that remind us of fall and winter. We liked the slight hint of clove and allspice. It pairs well with the tender and moist pork. Blending the veggies makes the gravy the consistency of a thick soup and was tasty over mashed potatoes. There are a few extra preparation...

Provided by Diana Perry

Categories     Roasts

Time 3h10m

Number Of Ingredients 11

4-1/2 lb boneless pork loin roast
24 oz beer (2-12 oz cans)
5 c rough chopped onions
2 c rough chopped carrots
1 Tbsp olive oil
1 tsp Mrs. Dash garlic & herb seasoning
1/2 tsp allspice
1/2 tsp ground cloves
1 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 envelope Goya ham concentrate

Steps:

  • 1. Use a heavy, and deep pot to brown the pork loin in the oil over medium-high heat, starting fat side down, about 10 minutes per side. Remove pork and keep warm.
  • 2. Add a bit more oil, if necessary. Add the onions and carrots to the pan. Cook about 10 minutes or until the onions are soft. The carrots do not have to be soft to continue.
  • 3. Stir all the spices into the beer.
  • 4. Put pork back into the pot with the veggies. Pour the beer and seasonings over the pork.
  • 5. Cover and bake at 350 degrees for about 2 to 2-1/2 hours or until pork is fork tender.
  • 6. Take pork out of the pot, cover with aluminum foil and rest for about 10 minutes.
  • 7. Meanwhile, use an immersion blender to puree the veggies into the liquid in the pot.
  • 8. I've never added any flour to thicken since the veggies make a nice thick broth with the juices & beer. Keep warm over low heat, until ready to serve.
  • 9. If you do not have an immersion blender, pour the liquid and veggies into a bowl. Put about 1/2 at a time into a food processor or blender. It will be hot so be careful and do not try to do too much at a time. Keep a towel folded over the processer/blender lid to be sure it doesn't allow hot liquid to spurt out the top.

BEER GRAVY



Beer Gravy image

Make and share this Beer Gravy recipe from Food.com.

Provided by Pink Penguin

Categories     Sauces

Time 45m

Yield 1 jug

Number Of Ingredients 8

3 tablespoons vegetable oil
3 large onions, sliced
2 garlic cloves, crushed
1 tablespoon light brown sugar
25 g plain flour
200 ml brown ale
500 ml vegetable stock
2 teaspoons marmite

Steps:

  • Heat the vegetable oil in a large, heavey based saucepan.Add the onions, garlic & sugar & fry over a low heat for 25-30 mins, stirring occasionally, until the onionsare caramelised.
  • Sprinkle with the flour & cook for 1 minute Gradually stir in the ale,stock & the marmite & bring to the boil.
  • Reduce the heat & simmer, stirring occasionally, for 10 mins or until thickened.Keep warm until ready to serve.

ROSE MARY'S BEER CAN CHICKEN & PAN GRAVY



Rose Mary's Beer Can Chicken & Pan Gravy image

My family loves this recipe, because it is always tender and juicy, and can be cooked on the grill or in the oven. There are many versions to this recipe, but I added my own spin to it to make it unique, and felt it was a shame to waste all of the drippings, so I created a gravy to go with it. We usually have potatoes with ours,...

Provided by Rose Mary Mogan

Categories     Chicken

Time 2h45m

Number Of Ingredients 10

4-5 lb roaster or fryer
2-3 cloves of garlic,minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 Tbsp granulted garlic powder
2 tsp kosher salt
2 tsp paprika
1 tsp each, black pepper, onion powder,& dry mustard
12 oz can of beer, your choice
ROSE MARY'S BEER CAN CHICKEN & PAN GRAVY

Steps:

  • 1. Preheat oven to 400 degrees F. Wash bird and discard all visible fat, & pat dry.
  • 2. Mix garlic powder, salt, black pepper, paprika, dry mustard, and onion powder in a small bowl, mix together and rub liberally on the inside and outside of chicken. Spray chicken with none stick cooking spray, I use Butter flavored variety.
  • 3. Pour out about 1/3 cup of beer,from can. Make a couple of extra holes in top of can to allow steam to escape, add 2-3 cloves of garlic,minced to can, and 1/2 teaspoon each of dried rosemary and thyme, or any of your favorite herbs.
  • 4. Place can in an oven proof dish, and position chicken over top of can, and adjust the legs to allow chicken to sit on can without falling over. All of the drippings from chicken will fall into pan as the chicken cooks. The drippings is what you will use to make your pan gravy. Position on lowest rack in oven so chicken can stand without touching top of oven.
  • 5. Allow chicken to cook at 400 degrees F for half an hour.
  • 6. Then reduce temperature to 350 degrees F. and continue to cook for an additional one and a half hours, or until juices run clear when tested.
  • 7. Remove from oven when done. Allow chicken to stand for 15 to 20 minutes before removing chicken from can to carve. Be careful, chicken and can are still hot.
  • 8. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken
  • 9. Note this chicken cooks from the inside out, and is very moist.

BEER IN THE BUTT CHICKEN & DRIPPIN GRAVY RECIPE - (4.3/5)



Beer in the Butt Chicken & Drippin Gravy Recipe - (4.3/5) image

Provided by á-4527

Number Of Ingredients 10

Beer
1 tblsp Lemon Peel
1 tsp Salt
2 tblsp McCormick Garlic and Herb Seasoning
Lawrys Salt
Natures Seasoning
McCormick All Seasoning
1 tblsp Olive Oil
1 can Beer (I used Blue Moon)
1 Whole Chicken

Steps:

  • Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners. Remove neck and giblets from cavity of chicken, if the chicken came with them. Gently get under the skin and run the under side with olive oil then rub underneath with the first 3 ingredients. Sprinkle all sides with the next 3 ingredients. Place in large zip lock bag for 1 hour or over night. Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. I use a pie plate to put the chicken in to cook. I also loke to spray the chicken with butter all the way around to crisp up the skin while cooking. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. Carefully transfer the chicken to a tray or pan. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken

BEER AND ONION GRAVY



Beer and onion Gravy image

Great british style gravy. Serve over bangers and mash, roast beef, meatballs or just plain old mashed potatoes!

Provided by Alicia May

Categories     Other Main Dishes

Time 1h10m

Number Of Ingredients 9

1 1/2 lb onions,sliced thinly
1 pinch sugar
2 Tbsp butter or margarine
1 Tbsp flour
2 1/4 c brown ale (or beer of choice)
2 1/4 c beef broth
1/2 star anise
2 cloves
2 bay leaves

Steps:

  • 1. Heat butter in a large saucepan,add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelized.Stir in flour and cook for 1 minute.
  • 2. Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
  • 3. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.

Tips:

  • For a richer flavor, use a dark beer like a stout or porter.
  • If you don't have beer on hand, you can substitute beef broth or water. However, the beer will add a unique flavor to the gravy.
  • Feel free to experiment with different herbs and spices to create a gravy that suits your taste.
  • If you want a thicker gravy, add a cornstarch or flour slurry. Just be sure to whisk it in until the gravy is smooth.
  • Serve the gravy over your favorite roasted meats, vegetables, or mashed potatoes.

Conclusion:

Beer gravy is a delicious and easy-to-make sauce that can be used to enhance the flavor of a variety of dishes. With just a few simple ingredients, you can create a rich and flavorful gravy that will impress your family and friends. So next time you're looking for a way to add some extra flavor to your meal, give beer gravy a try. Your taste buds will thank you!

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