Traditional Gravy

Recipe by English_Rose
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READY IN: 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • pan juices, from the meat
  • 2
    tablespoons fat, from the meat
  • 1
  • 1
    pint stock, ideally from vegetables cooking alongside
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DIRECTIONS

  • Collect the juices and the fat from the meat you are roasting.
  • Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.
  • Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point).
  • Stir in the flour and cook for 1 minute.
  • Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. You can add some white or red wine at this point for more flavor. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
  • Bring to the boil and allow to simmer for 10 minutes.
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