OLD FASHIONED GRAVY - CHEF BRANDON ZAWADA
11/21/2011
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Old Fashioned Gravy - Chef Brandon Zawada, Hy-Vee
Serves 8

2 Tablespoon Hy-Vee Unsalted Butter
1 Yellow Onion, Peeled and Small Diced
2 Tablespoons Chef Brandon's Autumn Herb Rubdown
½ Cup + ¼ Cup Apple Cider
2 Tablespoons Hy-Vee Corn Starch
1-32oz Container Hy-Vee Chicken Broth (can substitute turkey or beef broth)
1-14oz can Hy-Vee Whole Berry Cranberry Sauce
Cracked Black Pepper to Taste


Procedure:
In a large saucepan, over medium high heat, add 1 tablespoon of butter, onion and herb rubdown. Sauté for a couple minutes, until the onions turn translucent, then add ½ cup apple cider, scraping any brown bits off the bottom of the pan, this is called deglazing. Reduce the cider by half, add the chicken broth and bring to a simmer. In a small mixing bowl combine the remaining ¼ cup apple cider and the cornstarch, whisk until completely smooth with no lumps. Pour into the simmering gravy and stir until thickened, add the cranberry sauce and continue to simmer until thick, about 5-10 minutes. Once to the desired consistency add remaining butter and season with cracked pepper to taste, keep warm for serving.

Assembly:
Serve this festive gravy over minute steaks, hot beef sandwiches, carved roast or over your chicken fried steak. Try adding some fresh parsley or sage to liven up the gravy or a splash of red wine vinegar to sharpen it up. Enjoy!!

Chef Brandon Zawada

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