Does anyone have a recipe for Austrian gravy, the sort that is served withBread Dumplings ( Semmelknödel)?

Answer 1

Gravy (hope the German method is acceptable)
1/2 cup au jus
1 cup water
4 tablespoons flour
1 dash pepper
1 dash salt

In a sauce pan, bring juice from meat and half of the water to a boil. Stir flour into the other half of the water until most of the lumps are gone - unless you like lumps in your gravy.
Add salt and pepper to boiling mixture. Then, while still stiring - this takes a bit of coordination - but not as much as patting your head and rubbing your stomach at the same time - while still stiring, slowly pour in the flour and water mixture.
The gravy should thicken immediately. Let stand for at least thirty seconds or you will burn your lips.

Answer 2

Cook on the stove top using the baking dish that was just used for cooking a roast or chicken etc or the frying pan that fried steak or mince etc
GRAVY
drain the fat out of the dish & give it a quick rinse leaving some of the browning & bits of what ever is stuck in there ( bits of meat food etc )
pour cold water or use vegetable hot water especially from silverbeet etc even if you steamed the vege because it does add to the flavour but plain water still works good
add salt & pepper
then mix 1/4 cup corn flour with water til smooth
its trial & error & guess work as to exactly how much you use(SR flour is ok )
add to the pan & boil stirring most of the time
if its not thick enough add more smooth flour & water as needed
you can even fry onions to get some browning of a pan as that is important & or dice up small tomato etc what ever you think is nice & yummy
now i'm hungry haha