Gluten Free Red Wine Gravy
Dietary Key: E, NN, GF, DF, WF, C, P, S, SF
1. Heat oil in a large frying pan. Add the red onion and cook on a low-medium heat for approximately 25 minutes, don’t allow the onions to burn. After 25 minutes stir in a teaspoon of honey and cook for a further 5 minutes.
2. Next, turn up the heat and pour in the vinegar, wine and beef stock. Bring to the boil, then reduce heat and simmer for 5 minutes.
3. Finally add the arrowroot slurry, and stir well to thicken the gravy.
4. Add a good twist of black pepper then taste and add salt if necessary. If your beef stock is already salted you won’t need any more.
Top tip: Arrowroot is added at the end of cooking. If it overheats, its thickening powers will be obliterated. .
1 tablespoon olive oil
1 red onion, peeled and sliced
1 teaspoon honey
1 tablespoon balsamic vinegar
125mls red wine
500mls beef stock
1 tablespoon arrowroot, made into a thick paste (slurry) with 3 tablespoons water
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|E||No eggs are used in this recipe|
|LC||Low carbohydrate (Less than 20g of net carbs per portion)|
|NN||No tree-nuts or peanuts used in this recipe|
|P||Paleo although the sausages contain preservatives|