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1
Heat oil on low in a deep pan, add flour.
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2
Use a fork or whisk to saturate the flour with the oil.
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3
It needs to end up being a fairly dry paste, slightly drier than pie crust.
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4
Add more oil or flour as needed to get the right consistency.
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5
Turn the heat to medium high.
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6
Brown the flour until it is very dark.
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7
Be careful, once it starts browning, it burns easily.
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8
Stir it constantly so it browns evenly.
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9
When the flour is very dark, add in one cup of the hot water.
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10
When the billowing steam clears, mix the flour and water into a thick paste.
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11
Repeat with a second cup of water.
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12
Mix thoroughly, so you have a very smooth texture.
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13
Add the beef stock and barley malt to the last two cups of water.
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14
Add to the gravy and stir.
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15
Turn the heat down to medium.
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16
Let simmer until it thickens to the desired consistency.
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17
Add pepper to taste.
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18
If needed, add more beef stock.
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19
I don't spice the gravy much at all.
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20
I rely on the flavor from whatever I am cooking.
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21
If you like, add juice from any meat you are cooking instead of the last two cups of hot water.
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22
I have no idea how many servings this actually makes.
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23
It is plenty enough for a meal for four people, or enough to be the base for my beef stew.
