Tuesday 13 December 2016

Stout and onion gravy

Stout and onion gravy

A dark and deeply flavoured accompaniment for the vegetable loaf, but also good for spooning over baked vegetables or a slice of pie.

Here are the complete recipe for Stout and onion gravy.


- onions 2, medium

-butter 40g

-garlic 3 cloves

-button mushrooms 250g

-olive oil 3 tbsp

-thyme sprigs 8

-plain flour 1-2 tbsp

-vegetable stock 250ml, hot

-stout or other dark beer 250ml

-fruit jelly, such as redcurrant 4 tbsp


-Peel the onions, cut them in half from stem to root, then slice each half into thin segments. Warm the butter in a heavy-based saucepan, add the onion and leave to cook over a medium heat. Peel and thinly slice the garlic, add to the onions and continue cooking for a good 15-20 minutes until the onions are thoroughly soft, golden and sweet.

-Slice or quarter the button mushrooms as you wish then add them, together with the oil, to the onions. Pull the thyme leaves from their stalks then stir into the onions and mushrooms. When the mushrooms are soft and nut brown, scatter the flour over the surface, stir and cook for a couple of minutes. Pour in the stock and stout and bring to the boil. While stirring, lower the heat, season with salt and black pepper, then leave to simmer for 15-20 minutes.

-Stir in the redcurrant or other fruit jelly, taste for sweetness, adding more if you wish. You are after a nicely balanced gravy – savoury and sweet with a deep, wintery character.



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