You can adapt this recipe to better suit the beef. Use beef stock in place of turkey, and saute the morels first then add them in. Since the morels are dried, I would rehydrate them in the stock to intensify the flavor..
[FONT="]Ingredients [/FONT]
1 head garlic (medium-to-large-sized), peeled, stems removed
4 tablespoons brown rice flour
1 tablespoon plus one teaspoon olive oil
2 cups chicken or turkey stock (Use beef if you like)
4 -6 teaspoons low-sodium soy sauce or to taste
1 teaspoon dried thyme leaves, crumbled
1 teaspoon dried marjoram
[FONT="]Directions[/FONT]
- [FONT="]Place the garlic cloves in a small oven safe dish or pan and coat them with a teaspoon of oil. Cover the dish with aluminum foil and put it into a preheated 350 degree oven until the outside is golden brown and soft about 25-30 minutes [/FONT]
- [FONT="]Allow the roasted garlic to cool. Then Mash the garlic with a fork and set aside. [/FONT]
- [FONT="]Toast the flour in a medium-sized sauce pan, over medium heat, stirring constantly, until fragrant but NOT browned. Vigorously stir in the remaining one tablespoon of oil, and garlic, with a wire whisk and cook for a couple of minutes on low heat, stirring often, making a roux. [/FONT]
- [FONT="]Whisk in the stock, soy sauce, and herbs, stirring till fairly smooth (There will probably still be chunks of garlic) Simmer the gravy for 20 minutes, stirring occasionally. Serve hot. If a smoother texture is desired, place the mixture into a blender or food processor (caution! Leave the lid stighly open to allow steam to escape while blending). You may also just strain it through a fine sieve.[/FONT]