Sauce for Tossing: Brown Steak Gravy
- 2 Tbsp. unsalted butter
- 2 Tbsp. toasted flour
- 1 cup beef stock, hot
- Kosher salt to taste cracked black pepper to taste
In a small sauté pan, create a roux by melting the butter, adding the flour and mixing together so it becomes a very thick paste, then in a slow and continued flow, add the hot beef stock and whisk continuously until the roux and beef stock have been completely incorporated and the proper consistency has been achieved.