Smooth Beer Gravy Recipes

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.

Steps:

• Add the flour to the pan drippings and stir until smooth.
• Gradually add beer and chicken broth, stirring constantly until the gravy is smooth and thick.
• Adjust the consistency with the broth, if necessary.
• Add salt and pepper to taste.

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.