Last summer I canned a few jars of tomato stock. Tomato stock is the clear golden liquid that separates out of tomato purée. It has a wonderful mellow tomato flavour so is ideal for adding a subtle flavour to soups, gravies, dressings and marinades. The stock is slightly acidic so acts as a meat tenderizer as well.
The sliced roast beef was topped with creamy beef gravy then served with steamed potatoes, niblet corn, freezer pickles and yogurt bread. The creamy beef gravy got a lot of compliments. It was just a bit different than plain beef gravy, quite rich and tasty. The meat was tender, juicy and flavourful. I really like the way the tomato stock enhanced the flavour of the meat and gravy.
Creamy Beef Gravy
There was about 2½ c tomato stock based reserve liquid from roaster. I poured this liquid into a sauce pan then added 1 tsp Grace's browning and stirred in ½ c heavy whipping cream. Then I brought this mixture to a low boil and stirred in a flour slurry and cooked until the gravy was thickened. I strained the gravy before serving.
2 food lovers commented:
now that is a comfort food meal... great post
Thanks Dave :) Those hamburg buns you made sure look good!
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