German Rahm Sauce (Rahmsoße)

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 1/2 teaspoons tomato paste
• 1 teaspoon ground dried porcini mushrooms ((can substitute another variety of dried mushroom, i.e. shiitake, cremini, portabello))
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon white pepper
• 1/3 cup heavy cream

Instructions

1. 1

   In a small saucepan, melt the butter over medium heat. Add the flour and whisk until incorporated. Continue to whisk the butter/flour mixture until the color turns from pale yellow to golden brown, about 2-3 minutes. This will both eliminate the flour flavor and add a rich depth of flavor to the gravy.Gradually pour in the beef broth while whisking constantly to prevent lumps. Continuing to whisk, bring the gravy to a low simmer. Add the tomato paste and the spices. Continue to simmer the gravy over low heat for 5 minutes, whisking occasionally. Whisk in the heavy cream and return the gravy to a low simmer. Simmer for another minute and add salt and pepper to taste. Remove the gravy the heat or keep on the"warm" setting until ready to serve.Makes about 2 cups of gravy.Leftovers can be stored in a covered container in the fridge for up to 3 days. If the gravy is too thick simply thin it out with a little beef broth, cream, or milk.