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Onion Gravy for Bangers and Mash

Onion Gravy for Bangers and Mash

Herman's Quality Meats Admin


• 6 tablespoons butter
• 3 medium onions, thinly sliced
• 1 tablespoon all-purpose flour
• 1/2 cup red wine
• 1 (14.5) can chicken stock
• 2 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• salt and ground black pepper to taste
Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
Stir flour into the caramelized onions and cook for 1 minute.
Pour red wine, chicken stock, Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.
Mash is your favorite way to make mashed potatoes placed in the bottom of a bowl.  Top the mashed potatoes with bangers that have been properly cooked.  Pour onion gravy over the bangers and mash.  Enjoy!

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