Best Easy Red Wine Gravy Recipes

Easy red wine gravy image

Provided by Sara Buenfeld

Time 10m

Number Of Ingredients 5

200ml red wine (we used Merlot)
3 tbsp cornflour
600ml turkey or chicken stock, made with cubes or freshly made
2 tbsp redcurrant jelly
200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough)

Steps:

Mix 3 tbsp red wine with the cornflour until smooth, then mix in all the wine. Heat stock in a pan, then pour in the red wine mixture and redcurrant jelly, stirring until thickened. Cover the surface with cling film to stop a skin forming. Chill for up to 2 days. To serve, reheat in a pan until bubbling, then stir in the turkey juices and transfer to a warm gravy boat.

Nutrition Facts : Calories 35 calories, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.42 milligram of sodium

Easy Braised Meatballs in Red Wine Gravy image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs lean ground beef (prepared into your favorite meatball recipe, I use my own Kittencal's Italian Melt-In-Your-Mouth Meatballs)
1 cup all-purpose flour
4 -6 tablespoons oil
3 tablespoons butter
1 small onion, finely chopped
1 tablespoon minced fresh garlic
2 cups dry red wine
1/4 cup tomato paste
3 cups beef broth
salt and pepper

Steps:

Shape the ground beef into small meatballs using you favorite meatball recipe.
Place into a baking dish in a single layer, and bake in a 350 degree oven for about 20-25 minutes (just to release some of the fat) set aside until cool enough to handle.
Dust the meatballs generously in flour then shake off any excess flour.
Heat oil in a skillet with about 3 tablespoon butter.
Brown the meatballs (working in batches) well on all sides for about 3 minutes; place in a bowl.
In the same skillet saute the onion and garlic until soft (about 6-8 minutes).
Return the meatballs back to the skillet.
Whisk in wine and tomato paste in a small bowl to blend well, then add to the skillet and bring to a boil.
Continue boiling until the wine thickens slighty, stirring with a wooden spoon constantly (about 8-10 minutes).
Add in broth, reduce heat to medium-low, cover and simmer until the flavors blend and the gravy thickens, stirring frequently (about 40-45 minutes, the longer simmering time the more flavor it will have).
Season with salt and pepper, then transfer to a large serving bowl.
Sprinkle with grated Parmesan cheese if desired.