Better Brown Gravy
|Unsalted butter||1 Tablespoon|
|Finely chopped carrot||2 Tablespoon|
|Finely chopped celery||2 Tablespoon|
|Finely chopped onion||2 Tablespoon (Yellow Colored)|
|All purpose flour||2 Tablespoon|
|Beef stock/Low sodium beef broth||1 1⁄2 Cup (24 tbs)|
|Tomato paste||2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Bay leaf||1 Small|
|Black pepper||1⁄8 Teaspoon|
1 In a medium-size saucepan, melt the butter over moderate heat.
Add the carrot, celery, and onion and saute, stirring occasionally, for 5 minutes or until golden.
Lower the heat, add the flour, and cook, stirring, for 3 minutes or until golden and bubbling.
Stir in the stock, tomato paste, thyme, and bay leaf; bring to a boil, stirring until smooth and thickened.
Lower the heat and simmer, covered, for 10 minutes.
Stir in the salt and pepper.
Remove and discard the bay leaf.