gravy, vegetarian

Ingredients for 4 servings:

• 1 tbsp butter or margarine
• 1 large onion(s)
• 1 garlic clove(s)
• 3 tbsp jam (blackcurrant jelly)
• 1 dash of soy sauce
• 500 ml beer (dark beer)
• 200 ml soy cream (Soy Cream Cuisine)
• 2 tbsp vegetable broth
• salt and pepper
• Caraway seeds
• possibly sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Super delicious with dumplings and spaetzle!

Chop the onions and fry them in a large tablespoon of butter until browned. Be careful not to overcook them! When they’re nicely browned, add the garlic, simmer briefly, and then add the blackcurrant jelly and a generous splash of soy sauce. Stir, add the dark beer and cream, and simmer gently with the lid on for about 20 minutes, stirring occasionally. Finally, season with vegetable stock, salt, pepper, and caraway seeds (I also like Schuhbeck’s pork roast seasoning, which is also vegetarian) and reduce to your liking. If this takes too long, you can simply use a sauce thickener.