Meats Gravy

FOOD

Smother Gravy: 4 tablespoons unsalted butter 1/4 cup small diced onions 1/4 cup small diced red pepper 1/4 cup small diced celery 1/4 cup brunoised carrot 2 teaspoons chopped garlic 1 tablespoon fresh thyme 1 tablespoon Cajun spices 2 to 4 tablespoons flour 3 cups unsalted chicken stock 2 tablespoons Worcestershire sauce Kosher salt Freshly ground black pepper INSTRUCTIONS A few weeks ago I had, for no reason at all, a taste for a gravy to use on pork cutlets.  This is the first hit I got from a search.  This is how good it was.  So good that the next day MoSup asked if we had any leftovers.  We did.  Now I will make a quart of it to freeze.  That's how good it is.  By the way, I used thinly sliced porn medallions that I buy at Aldi, but  have every intention of using it a Sauce tous les jours.  In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 minutes, until vegetables are tender. Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden. Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste. Total:1 hr 15 minPrep: 50 minCook: 25 min Yield: 6 servings Level: Easy Smother Gravy: Yield: 4 cups You're welcome