Beef Pan Gravy with Juniper & Sumac

Savory, lightly spiced, bright with traditional Great Lakes acid.

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Prep Time 5

Cook Time 10

Total Time 15

Servings 1 Cup

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.

Keyword Beef, Gravy