Well, if you dollop a big lump of butter into the pan you fried the steak in

and swish it around, scraping all the meaty bits off the pan, and add a glass or two of red wine and heat vigorously till it reduces and goes smooth and shiny (may need a little more butter) then you've got something delicious that COULD be called "gravy" I spose

Posted By: Old Git, Nov 22, 16:21:06