6. Tomato Gravy / Sauce

Tomato Gravy served over diced steak and spring greens

As I can’t have proper gravy, flour is not in my plan…

Today I really, really fancied making beuf bourgignon, but unfortunately too much alcohol brandy & red wine and I really can’t get away with pretending that it all cooks out.. so I had to find something else to enable me to use my diced beef.

I have found this fantastic recipe

  • 125 g unsalted (or salted) butter
  • 2 medium onions, finely chopped
  • 2 sprigs thyme
  • 2 tablespoons all-purpose flour (not for me, the macros are excluding the flour)
  • 800 g chopped tomatoes (2 x 400g tins)
  • 100 g thinly sliced scallions
  • 150 ml double cream
  • 1/8 teaspoon (or more) cayenne pepper
  • Sea or rock salt, freshly ground pepper

I have of course omitted the flour and increased the double cream to thicken the gravy the recipe called for 3 tablespoons.  

Total Macronutrients 1178g

  • Kcals   1591
  • FAT    154
  • CHO   81
  • PRO   14

Macronutrients per 100g (serving)

  • Kcals   135
  • FAT    13
  • CHO   7
  • PRO   1

Total macros in the above photo

  • Kcals   402
  • FAT    24
  • CHO   9
  • PRO   39

for the original recipe –  http://www.epicurious.com/recipes/food/views/Tomato-Gravy-368288#ixzz1kBinE4uk

One Response to 6. Tomato Gravy / Sauce

  1. Lian Munday says:

    Just a quick update on this recipe;

    I had loads of this left after I made it so I gave most of it to my parents to take home, but I left some at home in the fridge. I came home from work tonight and ate it with some beef and it was so much better when it had been in the fridge for a couple of days 🙂

    I am defo loving this gravy….

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