Dark Gravy

5 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 85 kcal


Basic sauce brown:

  • 1 Chopped and sautéed and browned onion
  • 2 piece Garlic clove peeled and bumped
  • 100 ml Beef stock (approx. 400 g each)
  • 50 g Butter
  • 1 tbsp Food starch
  • 100 ml Water
  • 200 ml Cream 10% fat

Season to taste with:

  • 50 ml Red wine
  • 1 tsp Salt
  • 1 pinch Mill pepper
  • 2 Splash Soup seasoning
  • 1 tsp Beet juice sugar beet syrup
  • 50 ml Cooking liquid (salt water from rice or potatoes, from vegetables)
  • 1 tbsp Tomato puree
  • 1 tbsp Mustard



  • Cut the beef and fry it in a pan with the sliced ​​onions. Thicken the sauce with starch, water and a little cream while stirring constantly and let it thicken a little by simmering at a low temperature.

Taste the sauce:

  • With red wine, beet syrup, cooking liquids, mustard, tomato puree and the spices, the taste of the sauce can be determined afterwards. If the sauce becomes too greasy, you can carefully vacuum the oil eyes on the surface of the sauce through folded kitchen paper


  • As a sauce for lunch, meat, vegetables and hot dishes with potatoes.


Serving: 100gCalories: 85kcalCarbohydrates: 20.8gProtein: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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