This isn’t particularly low carb because of the arrowroot flour, but I’ve been craving flour-thickened gravy lately – there’s just something comforting about it for me that guar gum doesn’t replicate. The roast was a  rib eye roast that I cooked a few days ago but wasn’t that interested in eating without gravy.

Medium-rare beef roast, thinly sliced

6 Tbsp. butter, divided

2 Tbsp. arrowroot flour

1 onion, minced

2 tsp. garlic

1 lb. mushrooms, chopped

1/2 cup red wine

water or broth (broth would be better, but water was all I had)

salt and pepper

2 Tbsp. creme fraiche

Fry the onion in 2 Tbsp. butter until very soft. Add the mushroom and garlic and continue cooking until the liquid has evaporated. Increase the temperature, add the wine, and cook until much of the liquid has evaporated.

Add the remaining butter and let it melt. Sprinkle the flour on top and then stir it in. Cook for a minute. Add the broth or water gradually, stirring frequently, until the gravy is as thick or thin as you’d like. Season liberally with salt and pepper. Stir in the creme fraiche.

At this point, I stirred in the roast and let it warm up. But you could just pour the gravy on top if you wanted.