Well, if you dollop a big lump of butter into the pan you fried the steak in

and swish it around, scraping all the meaty bits off the pan, and add a glass or two of red wine and heat vigorously till it reduces and goes smooth and shiny (may need a little more butter) then you've got something delicious that COULD be called "gravy" I spose

Posted By: Old Git on November 22nd 2007 at 16:21:11


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