Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups beef stock
- 1 tablespoon ketchup
- 2 tablespoons sugar
- 1 teaspoon Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon heavy cream
- pepper to taste
Directions
- Melt butter in a 10-inch skillet over medium-high heat.
- When the foaming subsides, add flour and cook, whisking constantly, until flour turns golden brown, about 30 seconds.
- Slowly whisk in the broth followed by the ketchup, sugar, and Worcestershire sauce. Bring to a boil, reduce heat to medium, and cook until gravy thickens, about 5 minutes.
- Whisk in the soy sauce and heavy cream. Season with pepper to taste.
Notes
Soy sauce: The recipe was tested with regular soy sauce so no additional salt was needed. If using low sodium soy sauce, you may wish to add a little salt to taste.
Runny gravy: If the gravy doesn't thicken in step 3, mix 1 tablespoon cornstarch with 1 tablespoon cold water and whisk it into the gravy. Bring to a simmer, stirring until thickened.
To Serve: Place Hawaiian beef patty over rice, spoon gravy over the top. Top with a fried egg. It's traditional to use a sunny side up egg but cook the egg the way you prefer. Garnish with green onion if desired.
Make-ahead tips
- Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days.
- Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat over low heat and add a little cream if the sauce is too thick.
Source: https://www.saucefanatic.com/hawaiian-brown-gravy-loco-moco-gravy/
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