Beef Pan Gravy with Juniper & Sumac
Savory, lightly spiced, bright with traditional Great Lakes acid.
Ingredients
Pan Drippings & Base
- Reserved meatball searing pan with fond
- 1½ cups 360ml beef stock, warm
- 2 tbsp 28g beef tallow or butter
Thickener
- 2 tbsp 16g all-purpose flour (for roux method)
- OR 1½ tbsp (12g) cornstarch mixed with 2 tbsp (30ml) cold water (for slurry method)
Seasoning
- ¼ tsp ground sage
- ¼ tsp smoked paprika
- Small pinch freshly ground juniper berries about ⅛ tsp, or 2–3 berries ground fine
- ½ tsp ground sumac for tart, citrus-like acidity
- ½ tsp cracked black pepper
- Kosher salt to taste
Instructions
DEGLAZE THE PAN.
- After removing seared meatballs, return the pan to medium heat. Add 2 tbsp (28g) beef tallow or butter. When melted, add ¼ cup (60ml) of the warm beef stock and scrape up all browned bits from the bottom of the pan with a wooden spoon.
BUILD THE ROUX (IF USING FLOUR METHOD).
- Sprinkle 2 tbsp (16g) all-purpose flour over the fat and fond. Stir constantly for 1–2 minutes until the flour is golden and no longer smells raw.
ADD STOCK GRADUALLY.
- Pour in remaining 1¼ cups (300ml) warm beef stock slowly, whisking constantly to prevent lumps. Bring to a gentle simmer.
SEASON THE GRAVY.
- Add ¼ tsp ground sage, ¼ tsp smoked paprika, a small pinch (about ⅛ tsp) freshly ground juniper berries, ½ tsp ground sumac, and ½ tsp cracked black pepper. Stir well and simmer 3–4 minutes until gravy thickens to coating consistency. The sumac’s tartness will bloom as it simmers.
ADJUST CONSISTENCY.
- If gravy is too thick, thin with additional beef stock a tablespoon at a time. If too thin, simmer longer or add cornstarch slurry (1½ tbsp cornstarch / 12g mixed with 2 tbsp / 30ml cold water), whisking until thickened.
FINISH AND SERVE.
- Taste and adjust salt and sumac. If you want more tartness, add another pinch of sumac. Strain through fine-mesh sieve if you want perfectly smooth gravy (optional). Serve hot, spooned over meatball corncakes.
Notes
SERVE WITH –
• Great Lakes Native American–Inspired Wild Rice, Corn & Beef Meatball Bites
• Simple Wild Rice And Onion Side
CHEF’S NOTES (READ BEFORE YOU COOK)
• The juniper should be subtle—it’s an accent, not a dominant flavor. Start with a small pinch and add more only if needed.
• Sumac provides traditional Great Lakes acidity. Ground sumac (from staghorn sumac berries) was widely used by Indigenous cooks for its tart, lemony quality. Start with ½ tsp and adjust to taste.
• If you don’t have fond in the pan (meatballs were baked instead of seared), start by browning 2 tbsp butter or tallow with a pinch of flour to create color and depth before adding stock.
• Gravy can be made ahead and reheated gently. Whisk in a splash of stock if it thickens too much on standing.
MAKE-AHEAD & LEFTOVERS
• Gravy can be made up to 2 days ahead and refrigerated.
• Reheat gently over low heat, whisking in a splash of stock if needed.