No Sunday Dinner is complete without a good helping of traditional gravy. Granules are all well and good for a fast, easy gravy, but for something full of flavour like when we were young, it needs to be made the traditional way. This recipe will make just over a pint of gravy.
Traditional Gravy
Serves
| 4 - 6 |
Prep time
| 14 minutes |
Meal type
|
Side Dish
|
Misc
|
Pre-preparable, Serve Hot
|
Region
|
British
|
Ingredients
- The juices and fat from the roast meat
- 30g Plain flour (or 1oz)
- 1 pint Stock
- 2 heaped teaspoons Gravy browning (optional)
Directions
Step 1
|
Allow the fat and juices from the roast meat to stand in a jug for a few minutes until the fat and juices have separated. Skim the fat from the surface |
Step 2
|
Empty your roasting tin and put in on the hob (as your roast meat is resting under foil,) turn on a medium heat, and add the fat |
Step 3
|
Stir in the flour and cook for around 1 minute |
Step 4
|
Stir in the meat juices first then gradually stir in the stock using a wooden spoon |
Step 5
|
Bring to the boil and simmer for 10 minutes |
Step 6
|
Season to taste and add gravy browning if required to darken the sauce |