Gravy In a Bind ... Modified for a New Meal

Sunday nights are always the best time to have a delicious meal to relax and forget about the week ahead. It has always been a tradition for me. Sharing this with friends is always a special treat. I got a call from Bonie asking what in the world we would make, she had a variety of proteins that we could use. I was feeling lost and not creative. Sometimes it takes a while for the culinary part of my brain to take flight.

When Bonie said there was flank steak I knew we were on the right track. It was a flank steak that had marinated in a Cholula and Worcestershire sauce. The steak was delicious, it was tender, sweet, and the marinade was an inspiring combination.

A butternut squash was roasted .. Broccoli was baked... and gravy was made!

I really wanted to revisit the Gravy in a Bind recipe to share how it can be modified in a variety of ways based on what you have and what you are trying to do. A quick little gravy is great but there are different foods and varying number of crowds.

Shopping List:

• 2 to 3 stalks of celery
• Half and onion
• 1 small box of mushrooms
• 2 cloves of garlic- minced
• Thyme
• Cracked Pepper
• A little Au Jus
• 1 tablespoon of corn starch

Putting it Together:

1. Dice the onions and celery, slice the mushrooms, mince the garlic
2. Melt a tablespoon of butter, then add the onion and celery until translucent
3. Once the onion and celery are translucent add the mushrooms, garlic and a few sprigs of thyme, cracked pepper.
4. Once the mushrooms soften sprinkle the vegetables with about a tablespoon of Au Jus.
5. Add 2 cups of water and mix with a wooden spoon (or any spoon).
6. Let simmer for 20 minutes
7. Tasting is crucial, i added a little more Au Jus, and a more cracked pepper to taste. I did this very slowly. It is important to let the new flavors combine before going crazy adding new flavors.
8. Add a tablespoon of corn starch to half a cup of water until it is completely combined, then whisk into the gravy. Simmer until it is combined and bubbly.

Notes:
- Tasting along the way is a yummy and sure way to know that the food will turn out. The above ingredients will combine into a delicious meal, but the great taste is in the palate of the chef- don't hesitate to modify as you see fit.
- We smothered the butternut squash with gravy, the gravy ended up marrying all the flavors together
- Cooking on a Sunday is the best, and this was especially delicious! Friends and great food always come together, it is the great energy of the group that makes a meal. The marinade on the steak and simply cooked squash were two additions I usually don't combine myself, made for a wonderful meal, and will be new additions to the Keenie Kitchen.