How to make
Ingredients
- Drippings from 1 roast beef
1 pkg (900 mL)
PC®Blue Menu®Beef Broth1/4 cup (50 mL)
All-purpose flour2 tsp (10 mL)
Tomato paste2 tsp (10 mL)
Balsamic vinegar1/2 tsp (2 mL)
Fine sea salt1/4 tsp (1 mL)
Freshly ground black pepper
How to make
- Step 1
If drippings are hot, pour into a fat separating measuring cup; pour drippings back into roasting pan, leaving fat behind. Reserve 3 tbsp (45 mL) of the beef fat; discard remaining fat. (If drippings are cold, the fat will be congealed and you can easily spoon it from the top of drippings.) Set fat aside.
- Step 2
Add beef broth to roasting pan. Bring to a boil, scraping bottom of pan to get up any browned bits from bottom of roasting pan. Reduce heat to medium-high; cook for 5 to 7 minutes. Pour into a bowl.
- Step 3
In same roasting pan, heat reserved beef fat over medium heat. Sprinkle flour over fat; stir with wooden spoon to make a smooth paste. Cook for 1 minute, stirring. One ladleful at a time, add beef stock to roasting pan, whisking well after each addition until smooth. Whisk in tomato paste, vinegar, salt and pepper. Reduce heat to simmer; cook for 5 minutes. Serve with roast beef.
