I made short ribs yesterday, and as usual there is a lot of that delicious gravy left, the one with the beef juices and red wine, and all the herbs and other wonderful things that make short ribs great.
Do you think that leftover gravy will be good on, say… eggs? Scrambled? Or over easy? Maybe on a mushroom and cheese omelet?
I would add the option of “try it and see”, but I’ve already decided to do that. I’m just trying to gauge the extent of my pending folly.
I freeze it in small containers and use it as an instant pan sauce for steak & potato night. Also have used it as a ‘starter’ for the next short rib braise.
Friend recently went there, she used to live there, says it is terrible now. Prices have always been high, but now they're unbelievable. And the squatters (and of course tourists) ruin the beaches. So she said, I dunno. Sad to hear.
Isn’t gravy one of the essential food groups. I don’t know if I would use it for breakfast but I would for sure use it on 99% of the things I eat for dinner. Think of it with roast beef, a good hamburger steak with sautéed onions, or diluted a bit with beef broth to use to dip a sandwich in. I might even inject something with it.
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